Easy Rainbow Meringues

Happy Monday, everyone! Was your weekend filled with trying to track down a unicorn frappuccino? I got one when they debuted last week and had my barista swap in coconut milk. I didn’t love it, but I’m happy I tried it! It seems like everyone lately is going crazy for all things unicorn. Admittedly, I’m not a huge unicorn fan, but I do love me some color! Somehow, these easy rainbow meringues that I made for a televised cooking segment I did last spring never made it to the blog! For shame, I know.

Ah, look at me doing my thang on T.V.! Well actually, this was slightly before we went live, but definitely a surreal moment! Special thanks to Dane for snapping the pic 🙂

It’s crazy I never shared them (not quite sure how that happened?!)… But I figured since everyone is making a mad dash to hop on the unicorn train, now would be a good time to let them make their colorful blog debut 😉

Easy Rainbow Meringues

I promise you, these are SO EASY and once you experiment with all these fun colors, you’ll be making them to match holidays, sporting events, graduations…you see where this is going. The possibilities are truly endless!

To make these at home, you will need:

4 egg whites

1/4 tsp. cream of tartar

1 cup sugar ground in a food processor (more on that in a minute!)

1/2 tsp. vanilla (or flavor of your choosing!) – mint is pretty good, too, if you make green for St. Patrick’s Day 🙂

2 drops red food coloring

2 drops blue food coloring

2 drops yellow food coloring

pastry bag & icing tip (if you want a ton of icing tip options (24!) and a re-usuable bag, the linked set is AMAZING!)

1. First things first – you want your sugar to be SUPER DUPER fine for your meringues, but not powdered. Take 1 cup of sugar and put it in your food processor or Vitamix. Pulse blend until sugar is slightly finer than when you began.

2. Next, preheat your oven to 200 degrees.

3. Put your egg whites in a bowl (I used my countertop KitchenAid) and whisk on low until whites are a little foamy. Increase the speed up to medium-high for an additional 2 minutes.

4. Stop whisk and add in cream of tartar.

5. Whisk on medium-high, slowly adding processed sugar.

6. After 5 or so minutes, you will begin to see your mixture forming stiff peaks.

7. Stop whisk and check your mixture to see if you can still feel the sugar. If you can, continue whisking at medium-high speed.

8. When you can no longer feel the grit of the sugar, fold in vanilla (or other extract) with a spatula.

9. Divide mixture into three bowls.

10. Add red, blue and yellow coloring to each bowl respectively and fold together until thoroughly mixed.

11. Affix a piping bag with your favorite icing tip and add 2 tbsp. of each color, making sure to squeeze out any air bubbles.

12. Pipe meringues onto a baking sheet. If you are not achieving your desired shape, consider a different icing tip.

13. Repeat until entire meringue mixture is used.

14. Bake meringues for 1.5 hours at 200 degrees.

15. At 1.5 hours, turn the oven off and crack open the oven door, but leave the pan inside.

16. The meringues need to cool and harden for 6-8 hours before they are ready to eat!

Have you ever had meringues? What did you think?