Line a baking sheet with parchment paper and set aside. Preheat oven to 200 degrees F.

Using a stand electric mixer, start beating egg whites and lemon juice on low speed.

Slowly add granulated sugar and increase speed to high. Allow mixing for 10 - 15 minutes, until mixture is white and forms stiff peaks.

Scoop ½ of the meringue mixture in a small bowl. Color the remaining meringue with purple gel food coloring and mix until completely melted.

Add the white meringue back into the purple meringue mixture and fold. You won’t want to mix both but rather, carefully create a “marbled” look.

Scoop the meringue into a piping bag with Wilton icing tip #21 attached.

On your lined baking sheet, pipe out 2 inch circular discs.

Around the top of each disc, pipe out a border on the circumference.

Bake for 2 hours.

Once 2 hours is up, turn off the heat and leave in the oven the meringue for another 35 minutes.

Give 5 minutes to cool down before decorating.

Use your sea shell mold to form pink fondant sea shells. All you have to do is press a little bit of fondant into your shape of choice and remove from the mold.

Sprinkle brown sugar in the center of each meringue cookie. Place one fondant seashell in the center. Serve and enjoy!