Giant marbled meringues

Preheat the oven to 120°C (100°C fan-forced). Line three large oven trays with baking paper.

Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add the sugar, beating until dissolved in between each addition.

Divide the meringue between two medium bowls. Add a few drops of red food colouring to one bowl and fold through the meringue until it is lightly marbled. Drop six large spoonfuls of meringue onto the prepared trays. Repeat with the blue food colouring and remaining bowl of meringue. Sprinkle with cachous.

Bake for about 2 hours; cool in oven with the door ajar.