Rainbow Meringues



2 egg whites

1/8 teaspoon cream of tartar
Dash almond or peppermint extract
1/2 cup sugar
Gel paste food colouring, any desired colours (pink, orange, yellow, green and blue used here)


  • Preheat oven to 200ºF and line a baking tray with parchment paper. Prepare a disposable decorating bag fitted with a round size 12 tip (both can be found at craft stores). On a piece of wax paper, place a couple drops of each colour of gel paste food colouring. Have some paint brushes ready. Set all this aside.
  • Place egg whites in bowl of a standing mixer fitted with the wire whip, or in a large bowl if you’re using an electric hand mixer. Add cream of tartar and almond or peppermint extract. Whip at high speed until the egg whites turn to fluffy snow. This may take a few minutes.
  • Gradually add sugar while mixing on medium speed. Then whip on high speed for a bit. The mixture looks much the same as the egg white snow, but it will be shinier.
  • Fold top of decorating bag over to form a cuff and place bag in a tumbler. With paint brushes, paint lines of food colouring inside bag from tip to top, just below where cuff starts to fold. The lines will look a little watery and beaded. Gently scoop meringue into bag and twist the top closed.
  • Holding at the twisted part, position bag vertically over baking tray. Pipe a dot and pull up to form a tip. The first few dollops will be the most concentrated in colour, and the colour will fade as you use the meringue and refill the bag. Fill one to two baking trays with meringues.
  • Place tray(s) in preheated oven. Bake for 1.5 to 2 hours, or until the meringues are firm to the touch but not browned yet. Turn off oven, open door slightly and leave meringues in the warm oven for another two hours. Let cool and keep in a sealed container until ready to serve.

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