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Rainbow Meringues

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Making rainbow meringues is fun and easy, and the best part is you can make them days ahead. They are light and airy like puffs of clouds. Serve meringues with fresh whipping cream, either sandwiched together or enjoy meringues in a small bowl with a dollop of cream and some fruit. The recipe is gluten free.

Ingredients

Units Scale
  • 4 large egg whites, at room temperature
  • 1 cup instant dissolving sugar (also known as extra fine, caster sugar or fruit sugar)
  • 1 teaspoon pure vanilla extract
  • food colouring (gel or liquid or both)

Filling/Topping (Optional)

  • 1 cup whipping cream
  • 1 teaspoon vanilla
  • 1 Tablespoon icing sugar

Instructions

  1. Preheat the oven to 230ËšF. Line two baking sheets with parchment paper and set aside.
  2. In a large bowl of a stand mixer, beat egg whites with the whisk attachment on medium speed until foamy.
  3. Slowly and gradually add the instant sugar, raise the speed to high and beat until stiff peaks form and are glossy (approx. 4-5 mins.). Add vanilla extract and mix to combine. Set the meringue mixture aside.
  4. Meanwhile, fit a large piping bag with a star tip.
  5. Set out a large tall glass and turn your piping bag inside out. Place the piping bag over the tall glass so you have a tall supported column. Turn the bottom edges up and place a small piece of paper towel inside the tip to catch the drippings of the food colouring (small enough to pull through the star tip).
  6. Starting at the top of the piping bag, drop one or two drops of food colouring so it runs down the side of the bag. Continue this using multiple colours until you have a rainbow of food colouring running down the piping bag. You can also paint the side of the bag if you’re using gel food colouring. See the images above for a reference. 
  7. Now take out the paper towel and very carefully add your meringue to the bag (If you took a long time to colour your piping bag you may need to re-whip your meringue again). Twist the top of the piping bag closed and start piping rosettes, approx. 1 inch in diameter on your prepared baking sheets (approx. 1-2 inches apart).
  8. Place your baking sheets in the oven and bake for 1.5 hours (make sure not to open the oven door and check). Turn off the oven and leave the meringues inside the oven to cool and dry out.
  9. When the meringues are cool and you are ready to serve them, whip up whipping cream, adding vanilla and icing sugar. Sandwich two cookies together with cream in the middle. Or serve cookies with a dollop of cream on the side.

Notes

If you are using a convection oven/setting turn the oven temperature down to 210ËšF.

Once you fill the meringues with cream, they will get soft and the moisture will eventually melt the meringues down. They will not last more than a day or two.

Undressed meringues will last up to one month, stored in a dry dark place away from moisture. I like to use a tin to store meringues. 

Nutrition

4
0
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