Method

• Using an electric whisk, beat 1 egg white until stiff. 
• Gradually whisk in 60g caster sugar, 1 tbsp at a time until the mixture is really glossy. 
• Add a drop or 2 of pink food colouring and fold in until just swirled.
• Pipe or spoon 12-16 small meringues onto a lined baking tray, bake at 110C for 1 hour. 
• Leave on the tray to cool.  
• Whip the cream until it just holds soft peaks, fold in the jam and use to sandwich the meringues together.