6 egg whites
1 cup sugar
food coloring
whipped cream

Beat egg whites well until stiff peaks form (not dry); sift in sugar, still beating.

Pour half of the mixture into a baking pan and lightly color the remaining half a pastel pink.

Set the pan into a larger pan filled with hot water to half-way up the side of the first pan; bake for half an hour or until set.

Serve topped with whipped cream.

This mixture may be flavored with Amaretto for a variation.

This is a pretty Spring dessert. Serve in fancy glassware.