Get baking with Great British Bake Off Winner John Whaite and create your own delicious, colourful meringues. A perfect festive treat for Christmas!
This may take 1 hour or more
Preheat the oven to 150C / gas mark 2.
Draw around the 10p piece onto the baking paper as many times as you can, but make sure that you leave a gap of ½cm between each one.
Place four egg whites into a mixing bowl. Whisk the egg white with an electric whisk until it is foamy and forms soft peaks.
Add the sugar slowly as you continue whisking the egg whites on a medium speed.
Keep whisking until the sugar is well dissolved and the meringue is perfect and glossy.
If you want coloured meringues, add food colouring now - make sure these are gels or pastes and NOT liquid, or the meringues won't work.
Place the meringue into a piping bag fitted with a 2cm plain nozzle and pipe meringue blobs onto the 10p piece sized circles on the baking paper.
Place these into the oven and immediately turn the oven down to 100C / gas mark ¼.
Let the meringue blobs dry out for 35 - 45 minutes. Turn off the oven but leave them in there with the door open to cool completely.
To make the buttercream, place the butter and icing sugar into a food processor or use the hand mixer.
Blitz together until the butter is incorporated into the icing sugar. Add the vanilla and milk and blitz again into a fairly stiff buttercream.
To assemble the meringues, pipe a blob of buttercream onto one meringue, then place another meringue onto this.
Repeat until all of the meringues are used. Decorate them any way you like - let your imagination go!