Start off by placing your egg whites in the bowl of a stand mixer. Whisk until frothy. Slowly add sugar. Continue mixing on high for 4 minutes until thick and glossy.\u00a0\u00a0 \t Separate into 5 bowls and color in each separate color. Place in piping or zip lock bags.\u00a0 Pipe 20 centimeters lines of each colored meringue onto a large sheet of plastic wrap. Wrap up into a log, twisting one end. Cut a piece of the other end off. Place into a zip lock bag fitted with a Wilton 6B tip. Pipe swirls of meringue onto a baking tray lined with baking paper.\u00a0\u00a0 \t Bake for 3 hours on 100C. Yes, that's ages but that's the best way to dry them out. Don't open the oven door when they're done. Leave them in there overnight to cool completely.\u00a0\u00a0 \t Dip the bottoms in melted white chocolate and dip into sprinkles to finish off.