In a grease free stainless bowl beat egg white until soft peaks then add cream of tartar beat for 30sec. Ensure your beater hooks are also grease free.
Add in the caster sugar bit by bit as you continually beat the mixture, it will almost triple in size add in the flavour and beat to incorporate. Pre heat oven to 100°C.
Fit piping bag with a closed star nozzle. And draw 4 lines from the tip outwards with the red paste food colour.then fill the piping bag with the meringue. Pipe rosettes and stars on lined baking tray.
Bake in a preheat oven at 100°C for 1hr and 30min. Don't open the oven after baking time has elapsed let them cool completely in the oven. Decorate on cake or just crunch on them.
