Preheat oven to 80c

Line baking tray with parchment  paper

Place the egg whites and pinch of salt into a mixer and start whisking at high speed.

As the whites start to form stiff slowly sprinkle caster sugar.

Stop whisking as the meringue becomes stiff and glossy.

Add the vanilla and slowly add the icing sugar into the meringue mix and fold with a rubber spatula.

Add color according to your taste.

Place a star nozzle into a piping bag  and fill the meringue filling.

Pipe little rosettes onto the prepared baking sheet and place in the oven for about 2-3 hours or until they have fully dried out.