- Step 1
Preheat oven to 100°C. Line 3 baking trays with non-stick baking paper.
- Step 2
Use electric beaters to whisk the egg whites until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, whisking well after each addition until the mixture is thick and glossy. Add the cornflour with the last of the sugar.
- Step 3
Use a large metal spoon to gently fold in the vanilla essence and colouring until thoroughly incorporated.
- Step 4
Spoon meringue mixture into a piping bag with a 1 cm opening or piping tube. Pipe three adjoining circles, each 3 cm in diameter, to form the body of the bugs on 1 of the lined baking trays.
- Step 5
Repeat to form 12 bugs on each tray. Decorate each of the bugs with 2 currants as eyes and 2 pieces of licorice as antennas.
- Step 6
Bake in preheated oven for 2 hours or until meringues are crisp and firm.
- Step 7
Remove from oven and cool on trays. Store in an airtight container for up to 1 week.