Turn your oven on to 200C / 400F / Gas mark 6. Line a baking tray with parchment paper and pour your sugar on to it and pop it in your oven to warm up.
Get another medium sized baking tray ready by covering it with baking parchment and place to one side.
Add your egg whites to your stand-mixer bowl and slowly at first start to whisk them. Once bubbles start to appear then turn up the speed on your mixer until you have reached stiff peak stage and it is thick and shinny about 5 minutes.
Turn your oven off and retrieve your sugar, it should be nicely warm at this stage.
Pour half of it into your beaten egg whites and whisk for a minute or two until the mixture feels smooth between your fingers.
Add your vanilla extract, cornflour (cornstarch) and lemon juice, whisk for a few seconds and then add your remaining sugar and whisk for a further 5 to 7 minutes until you have a stiff shinny smooth mixture. You are looking to have all the sugar dissolved into your egg whites.
Turn your oven back on to 140C / 275F / Gas mark 1.
Using a toothpick or something similar, dab it into your pink gel colour and swirl it into you meringue mixture.
Spoon 6 meringues onto your baking sheet and shape into rounds with a peak on top.
Pop them into your oven. After 1 hour turn your oven down to 130F / 250F / Gas mark 1/2 and continue to bake for a further 30 minutes.
When the time is up go and check on your meringues, you are looking for them to easily peel away from the baking parchment if they are still a little stick give them another 10 minutes.
Once baked take them off the parchment paper and allow them to fully cool on a wire rack.
When you are ready to assemble your dessert pour the cream into a your mixing bowl and add your drop of food colouring, the more you add the more vibrant your colour will be. Whisk until your cream forms light peaks and is able to hold its shape.
Take two of the meringues, and break them up into bits, take two wine glasses or your chosen serving dishes and put about a 3rd of the meringue in the bottom, then add a 3rd of the cream and them a 3rd of the chocolates and keep layering up until everything is used up then serve.
The dessert needs to be eaten immediately but the meringues will keep in an airtight tin for 3 days in a cool temperature.