1. Beat whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, 1 tbs at a time, beating until dissolved between additions. This process will take about 10 minutes. Beat in cornflour and tint mixture with food colouring.

2. Spoon mixture into a piping bag fitted with a 1cm-fluted nozzle. Pipe 16cm-long snake shapes, 4cm apart, on oven trays lined with baking paper.

3. To decorate snakes, cut tongues from liquorice using a small sharp knife and lightly press into front of meringue heads. Lightly press M&M's on top of heads for eyes.

4. Cook in a very slow oven (120ºC) for about 40 minutes, swapping trays halfway through cooking, or until firm to touch. Cool trays in oven keeping the door slightly ajar.

TIP: Snakes can be made one week ahead and stored in an airtight container.

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