It's true: You will indeed "sigh" when eating these ethereal meringues, which are tinted with food color to be pretty in pink. When making meringue, it's essential that you use a bowl that is thoroughly clean and dry, and also that you first beat the whites until stiff before gradually beating in the sugar, again until stiff and shiny. Powdered sugar is lighter and more readily absorbed by the whites, so don't be tempted to use granulated sugar instead.