Place the beetroot juice in a saucepan and reduce it by half on medium-low heat.

While the beetroot juice is reducing, cook the sugar and water in a saucepan on a medium heat until the mixture reaches 125°c.

Once the juice is reduced leave it to one side, once cool add the gelatin powder by whisking it into the juice

When at 125°c remove the sugar mix from the heat to cool, when it has stopped bubbling, add the beetroot mix by whisking them well to combine.

Once combined set aside and allow to cool to room /temperature.

Using either a stand mixer with a whisk attachment or a handheld mixer, start whisking the egg whites slowly while gradually adding the salt.

When the salt is incorporated, start to add the beetroot/sugar mixture in a slow steady stream down the side of the bowl (as if you were making an Italian meringue).

Once combined, turn the mixer up to full speed and whisk until the outside of the bowl is no longer hot to the touch.

Transfer the mix to a piping bag, dust baking paper with icing sugar and pipe the egg white mix as if you were piping meringue kisses.

Dust with a generous amount of icing sugar and leave to dry overnight on the kitchen worktop.