2 egg whites at room temperature

1/4 teaspoon (1 ml) cream of tartar

6 tablespoons (90 ml) sugar

2 tablespoons (30 ml) honey

Red or blue food colouring (optional)

With the rack in the middle position, preheat the oven to 80°C (170°F). Line a baking sheet with parchment paper.

In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. With the mixer running, gradually add the sugar, honey and food colouring. Beat until stiff peaks form.

With a pastry bag fitted with a 7-mm (1/3-inch) plain or star tip (Ateco #96), pipe the meringue onto the baking sheet in shapes such as the letters a, b and c, rattles, pacifiers, booties, etc. To ensure the meringues are nicely rounded, do not let the tip touch the baking sheet.

Bake the meringues in the oven for 4 to 6 hours, depending on thickness. Turn off the oven, open the door partially and let the meringues dry overnight.

Tie the meringues with ribbons.

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