Preheat oven to 400 degrees F (200 degrees C).
Place the Egg (8) in the bowl of a stand mixer fitted with the balloon whisk attachment.
Whisk egg whites on a high speed until foamy, about 8-10 minutes.
With the mixer still running, begin to slowly add the Caster Sugar (500 gram), a tablespoon at a time, waiting about a minute between each addition.
Add the Corn Starch (1 tablespoon) along with the last tablespoon of sugar.
Add the Distilled White Vinegar (1 tablespoon) and Vanilla Extract (1 tablespoon).
Continue mixing on a high speed until the meringue mixture is thick and glossy.
Line a tall glass or mug with a disposable piping bag.
Add a drop each of AmeriColor Soft Gel Paste™ in Avocado (to taste), AmeriColor Soft Gel Paste™ in Teal (to taste) and AmeriColor Soft Gel Paste™ in Turquoise (to taste) on the inside of the piping bag.
Using an offset spatula knife, begin adding the meringue, making sure to scrap the sides of the piping bag so the gel colors are evenly dispersed.
Begin piping the meringue on to a cookie sheet lined with baking paper.
Place in the oven for 10 minutes.
Reduce the temperature down to 212 degrees F (100 degrees C) and continue baking for an hour.
Turn off the oven and leave the meringues inside to cool completely.
Remove the meringues from the oven and finish off by using a clean paintbrush to fleck with AmeriColor Soft Gel Paste™ in Bright White (to taste), and gently sprinkle with Edible Silver Glitter Dust (to taste).