Help! I've got a meringue disaster

[IPlayBanjoOnMyFanjo]

All was going well with my meringue preparation - eggs beaten to soft peaks. Sugar added. Perfect texture.....

...and then I added food colouring to turn them pink (DD's request) and the mixture has totally liquefied

Is it recoverable? if so, what do I need to add to firm up the mixture again? Beating isn't working and I am scared to over-beat.

I think you may have killed your meringues. Once they go like that there is no going back in my experience. Bad luck
Next time try using paste colours and fold it in rather than beating.

PS- I play banjo on my fanjo??????????!!!!!!!!!????????

no way to ressurect the original i'm afraid. i tried a pink meringue at easter and just dipped a metal skewer in pink food colouring and swirled it through. gave a lovely swirly/marbled effect. hope it works for you!

I feared they were gone. Sob. Sob.

I might try again. I have only ever used paste colours before. It was my first foray into supermarket colouring and I don't think I will repeat using that stuff again!

smittenkitten - at what stage did you add the colouring? after you had added all the sugar?

debka. thanks for your advice. I will try the folding if I risk making them again (stress levels quite high already re. DD's requests for her party!)

the recipes I googled all fold in the food colouring at the end or use the skewer method to make coloured swirls