This delectable twist on traditional meringues is enjoyable! Even after turning off the heat, I left them in the oven overnight. They are actually drying off the moisture rather than baking. Even though they can be affected by humidity, I have made these on numerous wet days here in rainy Oregon. I wish you good enjoyment!
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 16 |
| Yield: | 16 small meringues |
Ingredients
- 3 egg whites, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- ¾ cup white sugar
- 6 drops pink food coloring, or as needed
- 6 drops blue food coloring, or as needed
- 6 drops purple food coloring, or as needed
- 1 ½ teaspoons edible rainbow glitter, or as needed
Instructions
- Preheat the oven to 215 degrees F (102 degrees C). Cover 2 baking sheets with parchment paper.
- Beat egg whites, vanilla extract, and cream of tartar in a glass, metal, or ceramic bowl with an electric mixer on high speed until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Test the mixture between 2 fingers to make sure all of the sugar has dissolved. If still gritty, continue to beat until smooth.
- Spoon egg white mixture into a piping bag. Drop in food coloring, spacing the 3 colors evenly apart and pushing them down the sides of the bag with a butter knife.
- Pipe mixture onto the prepared baking sheets into 1 1/2-inch ‘poop’-shaped spirals. Space them close together, as the spirals will not expand. Add more color to the piping bag if meringues start to look too pale. Sprinkle edible glitter over meringues.
- Bake in the preheated oven until dry and set, about 2 hours.
- Meringue mixture can also be piped through a plastic sandwich bag with the corner cut off.
- Use any variety of food coloring you prefer.
Reviews
Yummy