Preheat oven to 120℃.

Wipe out a large, clean bowl with a slice of lemon.

Add egg whites to the bowl and mix until bubbles appear.

Once bubbles appear, add lemon juice and mix until soft peaks form.

Slowly add the sugar, one tablespoon at a time, and mix until all the sugar is gone and dissolved into egg whites.

The mixture should be a stiff white mixture.

Transfer the mixture into a piping bag (to add colour, paint a stripe of food coloring on the inside of bag) and pipe into small circular meringues.

Bake for two hours and then leave to cool inside the oven until fully dry.