Preheat the oven to 150C / 300F and line a large baking tray with baking paper.

Ensure the bowl and whisk are spotlessly clean. Reclean with soapy hot water and thoroughly dry.

To make the meringue, whisk the egg whites using a stand mixer on medium-high.

Once they have become stiff, slowly add the caster sugar, one tablespoon at a time while the mixer is running. Continue whisking for a further 8 – 10 minutes and until the mixture is glossy and all the sugar has dissolved.

Sift over the corn starch, add the rose water and vinegar and mix briefly again until it's well incorporated.

Remove the bowl from the mixer and scrape down the whisk.

Add a few drops of gel food colouring, and using a large metal spoon, fold through to create swirls.

Drop 6 mounds of the meringue mixture onto the lined baking tray ensuring you have allowed space in between as they will expand while being baked.

Put them in the oven then immediately turn the oven down to 120C/250F. Bake for 40 minutes (do not open the door). Turn off the oven and leave them in to cool completely and dry out (this will take 2 – 3 hours).