Sweet little rainbow meringues just in time for spring, St. Patrick’s Day (and Easter)! Light as puffy white clouds, you’ll only find sweet little meringue kisses at the end of the rainbow this St. Patrick’s Day (okay, I know it’s a bit cheesy, but you have to admit it’s kind of cute too?!). With St. Patrick’s Day just days away I thought it would be fun to take a different spin on the traditional green inspired treats.
Making rainbow meringues is fun and easy, and the best part is you can make them days ahead of time. They’re great for big spring celebrations as the recipe makes lots and it’s fun to get the kids involved too (they’ll love getting their hands messy with the food colouring 😉 sorry mom)! Another fun idea for the rainbow meringues is putting them in a pot of gold (not literally, just in a painted gold pot with the meringues bursting out of them). I like to serve my meringues with fresh whipping cream, either sandwiching the meringue cookies together with the cream in the middle or just in a small bowl with meringues, a dollop of cream and some fruit.
If you’ve never made meringues before, or are not familiar with the term glossy stiff peaks – I made sure to attach some images that will help you out. Whipping up your egg whites and making your meringues are pretty simple as there are only 2 ingredients, but there are a few helpful tips to getting your meringues stiff and baking without the meringues flopping.
- Always work with a clean metal bowl and whisk, if there is any grease residue your meringue won’t whip to stiff peaks and will collapse.
- If you get egg yolk in your egg whites toss them out and start over. Again your meringue won’t whip to stiff peaks and will collapse.
- When adding your sugar to your egg whites make sure to add the sugar very slowly, like a soft waterfall.
- Always use superfine sugar (castor sugar, instant sugar, fruit sugar) and make sure there are no large lumps.
- Use the convection setting on your oven if possible. And always bake your meringues at a low temperature.
- Never open the oven door to check on your meringues, as they will crack when the cooler air hits them. When the meringues are finished baking, turn the oven off and open the oven door slightly until the temperature gradually comes down to room temperature. Or leave the meringues in the oven overnight to dry out.
If you’d like some helpful tips on separating egg whites, check out my Chocolate Cherry Pavlova post.
Now here comes the fun part, adding the food colour to make your white meringues into rainbow swirls! 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 some paper towels inside to catch the drippings of the food colouring. 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 sides of the bag if you’re using gel food colouring.
Once you’re done colouring the piping bag, take out the paper towel and very carefully add your meringue to the bag (oh and make sure you have your star tip already in the bag). Twist the top closed and start piping rosettes. Each rosette will come out different colours of the rainbow. Just watch the magic of colours changing as you pipe!
So if you’re looking for something a little different to celebrate St. Patrick’s Day, I hope you will try these rainbow meringues. They are not only a cute idea for St. Patrick’s Day but would also be great for Easter too! You could stick to pastel colours and make egg shapes or little rabbits (oh, now I’m wishing I tried little Easter shapes too)! I hope everyone has a safe and fun St. Patrick’s Day, wear something green and bake some sweet little over the rainbow meringues 😉 hehe
- 4 large egg whites, at room temperature
- 1 cup superfine sugar, sifted if needed
- 1 teaspoon pure vanilla extract
- food colouring
- 1 cup whipping cream (optional)
- 1 teaspoon vanilla
- 1 tablespoon icing sugar
- Preheat oven to 230˚F. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, beat egg whites on medium speed until foamy.
- Slowly and gradually add your superfine sugar, raise the speed to high and beat until stiff peaks form and are glossy (approx. 5 mins.). Add vanilla extract and mix to combine. Set meringue aside.
- Meanwhile, get a piping bag and fit it with a star tip. 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
supportedcolumn. Turn the bottom edges up and place some paper towel inside to catch the drippings of the food colouring.
- 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.
- 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 closed and start piping rosettes, approx. 1 inch in diameter on your prepared baking sheets (approx. 1-2 inches apart).
- Place your baking sheets in the oven bake for 1.5 hours (make sure not to open the oven door and check). Turn off the oven and leave the meringues inside to cool and dry out.
- 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