Abstract meringue creatures

Method

1. Heat the oven to 100°C/ 80°C fan/gas ¼. Add the egg whites (or aquafaba) to a stand mixer fitted with a balloon whisk (you can use a hand-held electric whisk but you’ll be whisking for a long time). Mix on high speed until you have soft peaks, then whisk in the cream of tartar. Gradually add the sugar, a tablespoonful at a time, whisking for about 30-60 seconds after each addition. It’s important to add the sugar slowly so that it all dissolves.
2. When all the sugar has been incorporated (the meringue should feel smooth and not gritty between your fingers), divide the meringue between different bowls depending on how many colours you want to make. Stir the gel food colourings gently into each bowl until evenly distributed.
3. You can pipe various shapes for different creatures. Line a baking sheet with baking paper. Dollop the meringue on to the baking paper, then use your fingers to pinch the sides in order to create spikes and little arms. You can also use spoons, forks or any utensils lying around to play with different effects. You can also pipe the meringues by cutting a hole in the end of a piping bag to pipe rounded shapes or by using a piping nozzle. Try an open star, grass or sultan-style tip – but any type of piping tip will create interesting effects! Add sprinkles – if they’re not bake-safe or if you’re not sure, add them after baking.
4. Bake for 45-60 minutes for meringues that are gooey in the centre; or for completely crisp and dry meringues, bake for 1 hour 30 minutes, then switch off the oven and leave the oven door closed for a few hours with the meringues inside.
5. Use a little edible glue or icing sugar mixed with water to make edible eyes and to help the sprinkles adhere. Paint details with thinned black food dye, as you wish.