Hagades of bluff cookies

Preheat the oven to 140ºC.

Beat the eggs with the berry juice, beet juice and a pinch of salt frothy in a fat-free bowl.

Beat with a mixer spoon for spoon the sugar through it and whisk for another 5 minutes until the protein is completely stiff and shiny.

Put the mixture in the piping bag and spray 16 rounds or round biscuits on the baking tray. Bake the meringues in the oven for 30-40 minutes.

Meanwhile, scoop the berries with the jelly sugar and bring to the boil. Cook for 3-4 minutes without stirring.

Spoon into a dish and allow the jelly to cool and harden.

Brush half of the meringues with the berry jelly and stick the other meringues on top.

Delicious with tea, or as a dessert with some crème fraîche.