Place the egg whites in a clean, large bowl. Beat with an electric mixer on medium-high speed until foamy.

Increase the speed to high and gradually add the sugar 1 tbsp at a time. Mix until the mixture is white and bubbly.

Add the cornstarch and continue mixing on high speed until stiff peaks form. If using 1 shade of food coloring, flavoring, instant coffee or cocoa powder, add it when you add the cornstarch.

If you are making a marbled-pattern, add 1-2 drops of food coloring after the mixture reaches stiff peaks. Use a spatula to gently fold the mixture just a couple times. The color will incorporate more in the next step.

Use the spatula to gently spoon the mixture onto a baking sheet lined with parchment paper. Gently shape it into a mound.

Bake the bread in the oven at 300F for 20-25 minutes until it is lightly browned on the outside. I found that 23 minutes was the perfect timing.

Allow it to cool for several minutes, then gently cut it in half with a serrated knife and enjoy!