Delicate, delicious and a great edible gift idea for Christmas. Make up to 1 week in advance. Store in an airtight container.
Preheat the oven to gas 1⁄4, 110°C, fan 90°C. Line 2-3 baking trays with nonstick baking paper. Put the egg whites, sugar and cream of tartar in a heatproof bowl, and set over a pan of simmering water. Using an electric whisk, beat for 3 minutes, or until the sugar has dissolved.
Remove from the heat and continue whisking for a further 5 minutes, or until the mixture is thick and glossy.
Divide the mixture between 3 bowls and fold in a few drops of colour gel, until each batch reaches your desired shade. Put the frst batch in a piping bag fitted with a plain 1·5cm (3⁄4in) nozzle. Pipe 10 peaked rounds onto one of the baking trays. Repeat with the remaining batches.
Bake the meringues for 11⁄2 hours, then turn of the oven and leave them inside for 30 minutes more. Remove from the oven and leave to cool.
To decorate, dip the base of each meringue in the melted chocolate, adding an extra drizzle to some. Leave to set.
See more Chirstmas edible gifts recipes