Preheat your oven to 150°C/130°C/Gas Mark 2 and line a baking tray with greaseproof. Pop your egg whites into a large metal or glass bowl – make sure your bowl is free of any grease as this will stop your egg whites whisking up.
Whisk up your egg whites using a hand held electric whisk or freestanding mixer until pale and frothy. Gradually add the sugar a spoonful at a time whisking between each addition.
Sieve over the corn flour, add the Vanilla Extract and a few drops of Pink Colour Gel. Continue to whisk the mixture for about 5 minutes until it’s lovely glossy mixture. To check it is ready tip the bowl upside down and the mixture should not fall out.
Dollop your mixture onto your lined baking tray and mould into an oval shape using a spatula or palette knife.
Bake for about 30-35 minutes, your cloud bread should turn golden brown on the outside but don’t worry it’ll be lovely and pink inside.
Serve immediately once it has baked as it will start to collapse slightly as it cools.