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Rainbow Meringues

Sweet little Rainbow Meringues perfect for Spring :) Gluten Free Treats

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 superfine sugar, sifted if needed
  • 1 teaspoon pure vanilla extract
  • food colouring

Filling/Topping

  • 1 cup whipping cream (optional)
  • 1 teaspoon vanilla
  • 1 tablespoon icing sugar

Instructions

  1. Preheat oven to 230˚F. Line two baking sheets with parchment paper and set aside.
  2. In a large mixing bowl, beat egg whites on medium speed until foamy.
  3. 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 mixture aside.
  4. Meanwhile, fit a piping bag 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 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).
  5. 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.
  6. 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).
  7. 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 to cool and dry out.
  8. 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.

Nutrition

Keywords: Gluten Free, Meringues, Rainbow, Cookies