Easy Colourful Meringues
Elegant. Light. Colourful. Just like spring, my Easy Colourful Meringues bring brightness and beauty to any occasion! These airy, melt-in-your-mouth treats are an effortless way to add a pop of colour to your dessert table. Perfect for spring celebrations, brunches, and gatherings with loved ones, they’re as delightful to look at as they are to eat.
Ingredients
Meringues
- 4 Egg Whites large
- 1 cup Granulated Sugar
- 1/4 tsp Cream of Tartar
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- Gel Food Colourings (x3) small amounts of your favourite colours!
Dipping
- 1 cup Chopped Chocolate or chocolate chips melted
- 1 tsp Coconut Oil
- 1/2 cup Sprinkles optional
- 1/2 cup Toasted Coconut optional
- 1/2 Chopped Nuts (pistachio, peanut, almond etc.) optional
Instructions
- Preheat the oven to 225F (200F Convection bake). Line 2x baking pans with parchment paper. Set aside.
Meringues
- In the clean bowl of an electric stand mixer, add the egg whites (note: be sure to carefully separate the whites from the yolks to ensure no oily, yolk residue contamination).
- Add the cream or tartar and salt to the bowl. Begin mixing on low until frothy. Once frothy, begin slowly adding in the sugar (1 tablespoon at a time). Increase speed to high until stiff peaks form.
- Add the vanilla extract and continue mixing until incorporated. Turn off the mixture.
- Separate the meringue mixture into 3 small bowls.
- To each bowl, add 1-3 streaks of gel food colouring (note: a different colour in each bowl) and mix with a spoon until the desired colour is achieved.
- Add small dollops of meringue to the corners of your baking sheet, to prevent the parchment paper from sliding.
- Transfer meringue to a piping bags fitted with large star or round piping tips.
- Pipe your meringues allowing at least an inch of space between each.
- Bake the meringues on the centre rack of the oven, at 225F for ~1.5 hour. Turn off the oven and leave the meringues inside for an extra 1-2 hour for continued drying.
Dipping
- Prepare your melted chocolate (microwave-method): Heat the chocolate in 15-30s increments between stirring. The chocolate will be done when 3/4 of the chocolate is melted. Remove from microwave and stir until all chocolate is melted together.
- Add coconut oil and mix until evenly distributed
- Dip cooled meringues in melted chocolate and then into your favourite topping (sprinkles, crushed nuts, toasted coconut). Let cool fully in the refrigerator for 15-20 min or until meringue bottoms are no longer melted/tacky. Enjoy!
Video
Notes
Sofia’s Tips:
Have you tried this recipe!? I would love to know what you think! Leave a comment below!
- Separating your egg whites one at a time, prevents contamination of oily yolks to the entire egg white mixture if anything bad happens.
- Don’t forget to slowly incorporate the sugar! This is best done 1 tablespoon at a time, as the mixer runs.
- These meringues can be made in a large bowl with an electric hand mixer instead of a stand mixer – just allow for more time for the egg whites to whip up to the right volume.
- Melting Chocolate: To melt your roughly chopped chocolate/chocolate chips, I recommend using the microwave. Heat the chocolate in 15-30s increments between stirring. The chocolate will be done when 3/4 of the chocolate is melted. Remove from microwave and stir until all chocolate is melted together.
- What does adding coconut oil do in melted chocolate? It helps it dry quicker and have a smooth, hard crack, coating! (similar to the shell on ice cream bars/sandwiches!)
Tried this recipe?Let us know how it was!