Preheat your oven to 100°C fan. To make the meringue kisses, firstly weigh your 3 egg whites. You will need double the weight of sugar to egg whites. Whisk the egg whites in a clean, dry bowl using a stand mixer or electric hand whisk. When the egg whites are thick, white and standing in peaks then it’s time to add the caster sugar. Keep the whisk on medium high and add the sugar a dessertspoon at a time. When all of the sugar has been added turn the whisk up to high and whisk for a few minutes. The meringue mixture is ready when you cannot feel any grains of sugar when you rub a small amount of meringue between your thumb and forefinger.

Fit 3 piping bags with the 3 different nozzles. Pipe out different sizes and shapes of meringues onto the prepared baking trays. You can add coloured sprinkles to your meringues before they go into the oven.

Use the red food colour to paint stripes inside a piping bag fitted with the round nozzle to make stripy meringue kisses.

Put the meringues in the oven and immediately turn the temperature down to 80°C. Leave them in the oven for 2 hours to dry out. After 2 hours, turn the oven off but leave the meringues in the oven until completely cold – or overnight.

Use the gold shimmer spray to give some of the meringues a hint of gold and sprinkle them with gold glitter for a bit of sparkle.

Melt 50g of dark chocolate and use a teaspoon to drizzle it over some of the meringues.

Mix 1-2 tsp of vodka with some gold lustre dust to make a shimmery paint. Use a small paintbrush to splatter the gold paint on some meringues.

Arrange your assortment of meringues in a wreath shape and embellish as desired.