Makes approx. 120

Cut the butter into cubes and put into a food processor with the flour, suar, vanilla sugar and egg yolks and a pinch of salt. Whizz until it comes together as a dough.

Shape the dough into a disc, wrap in cling film and chill in the fridge for at least 1 hour.

While the dough is in the fridge, make the meringue. Put the egg whites into a bowl with a pinch of salt and beat with an electric whisk until they form soft peaks. Keep whisking and gradually add the sugar, 2 spoonfuls at a time, whisking for 20 to 30 seconds between each addition. Add the vinegar, vanilla essence, cornstarch and and mix again. Add a few drops of food colouring and mix with a spatula, adding more colouring if needed. Put into a piping bag and set aside until needed.

After 1 hour, preheat the oven to 160°C fan.

Dust your work surface with flour. Roll out the dough until thin, then cut out cookies with a 3cm doily-shaped cookie cutter. Put on a baking tray, then pipe little mounts of meringue onto each cookie and sprinkle with sprinkles.

Bake the cookies in the preheated oven for 20 minutes, then leave to cool on a wire rack.

These will keep in a tin for 2 weeks.

TIP: You will have leftover meringue, so just pipe more meringue mounts onto another baking tray and bake them the same way as the cookies – you’ll have lots of mini meringues to go on a bûche or scatter over ice cream or make an Eton mess with.