In a bowl beat egg whites until frothy.
Add sugar a tea spoon at a time and beat until incorporated.
After all the sugar goes into the whites, keep on beating until it forms stiff peaks.
The mixture should be shiny and should hold peaks.
Add food colour and gently fold to mix.
Insert a star nozzle in a piping bag and fill it with the meringue mixture.
Line a baking tray and pipe small stars on the sheet.
Preheat oven to 100°C.
Bake the cookies until dry. It may take up to an hour.
Allow it to cool completely on a wire rack along with the tray.
Store in air tight jar...
