Preheat oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer). Line two baking trays with baking paper. Beat the egg whites until stiff, allowing the sugar to trickle in. Continue beating until the beaten egg white is shiny.
1⁄3 Remove the mass and colour pink with food colouring. Stir the pink egg whites in streaks into the white egg whites. Using a tablespoon, place elongated blobs on the trays.
Bake in a hot oven for about 1 hour. Then reduce the temperature (electric oven: 80 °C/circulating air: 60 °C/gas: see manufacturer) and continue baking for about 2 hours. Let the meringue cool down in the switched off oven.