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    Home » All Desserts » By Holiday » Halloween

    Published: Oct 2, 2019 · Modified: Nov 16, 2022 by Claire

    Candy Corn Meringues

    Jump to Recipe·Print Recipe·★★★★★5 from 6 reviews

    These fun, candy corn inspired meringues are all the colorful goodness of candy corn without any of the wax. And requiring just 15 minutes of work, these meringues are a breeze to make.

    plate of meringues next to a bowl

    'Tis the season... For all things candy corn! If you want of that of colorful, marshmallowy flavored goodness with none of the wax, than these candy corn meringues are the treat for you.

    And best of all, they're SUPER easy to make (and I mean like super super easy).They do take about 1-2 hours of baking at a very low temperature, so while they're the perfect fall treat to whip up the day before, they're not great if you need something in an hour.

    If something with a quick turnaround is what you're looking for, check out these monster brownies or these candy corn doughnuts.

    How to make candy corn meringues

    First, make the meringue base.

    In the bowl of a stand mixer placed over a pot of boiling water, whisk your egg whites and granulated sugar.

    Continue heating until the sugar dissolves. You can test this by sticking a finger in and seeing if you can still feel granules.

    Once all of the granules have dissolved, return the bowl to your stand mixer and whip on high until stiff peaks form (you'll want to add your vanilla extract right before it reaches stiff peaks).

    whisk with meringue on it

    Second, color your frosting.

    Divide your meringue evenly between three bowls. Tint one bowl yellow, one bowl orange and leave the other bowl uncolored.

    Pro tip: With meringues, consistency is key so make sure you're using a gel food coloring. The watery food coloring you get at the grocery store will water down the meringue, which will keep it from holding its shape.

    If you don't want to color your meringues, you can create a similar candy corn striping by using a small brush to run lines of food coloring down the sides of the bag.

    Then, simply spoon the uncolored meringue into the bag and pipe immediately.

    colored bowls of meringue

    Third, fill your piping bag.

    On a piece of cling wrap, create a row of each color of meringue. Make sure each row is touching and the white row is a little longer than the others (otherwise the orange and yellow line of meringues will tint the white).

    orange, yellow and white meringue on a piece of cling wrap

    Fold the cling wrap around the meringue, twisting the ends.

    Snip one end and drop it into a piping bag with a tip of your choosing (I used a large round tip and a large star tip).

    meringue twisted in a piece of cling wrap

    Finally, pipe the meringues and bake.

    Pipe your meringues onto a parchment paper lined baking sheet and bake them at 200F for 1-2 hours.

    unbaked meringues on a sheet pan

    The meringues are done when they easily peel away from the parchment paper. They should not be browned, so you'll want to check them often.

    candy corn meringues in a blue tray

    Troubleshooting meringues:

    For many years I found meringues very intimidating, mainly because I struggled to get my meringue to reach those perfect fluffy peaks. Here are a couple of quick tips to help you avoid the issues I had:

    • Start with a perfectly clean bowl: This may seem like a no-brainer but even a little bit of grease can ruin your meringue. Whatever you use, making sure it’s been thorough scrubbed with warm, soapy water.
    • Don’t use plastics bowls: To the point above, it’s very hard to completely remove fats from plastic bowls and kitchen utensils, which tend to develop a greasy coating over time. Instead, use a glass, metal or ceramic bowl.
    • Crack your eggs into a separate bowl: Egg yolks = fat and as we’ve established above, fats will keep your meringue from reaching it’s full potential. To avoid having a single yolk ruin the whole batch, be sure to crack and separate your eggs over a small bowl before adding the white to the rest of the batch.

    close up of candy corn meringues

     

    Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

    Print

    Recipe

    Candy Corn Meringues

    close up of candy corn meringues
    Print Recipe

    ★★★★★

    5 from 6 reviews

    These fun, candy corn inspired meringues are all the colorful goodness of candy corn without any of the wax. And requiring just 15 minutes of work, these meringues are a breeze to make.

    • Author: The Simple, Sweet Life
    • Prep Time: 15 minutes
    • Cook Time: 2 hours
    • Total Time: 2 hours 15 minutes
    • Yield: 40 1x
    • Category: Dessert
    • Cuisine: American

    Ingredients

    Scale
    • 4 egg whites
    • 1 cup granulated sugar
    • 1 tsp. clear vanilla extract
    • Gel food coloring in orange and yellow

    Instructions

    1. In the bowl of a stand mixer placed over a pot of boiling water, whisk your egg whites and granulated sugar.
    2. Continue heating until the sugar dissolves.
    3. Once all of the granules have dissolved, return the bowl to your stand mixer and whip on high until stiff peaks form (you'll want to add your vanilla extract right before it reaches stiff peaks).
    4. Divide your meringue evenly between three bowls.
    5. Tint one bowl yellow, one bowl orange and leave the other bowl uncolored.
    6. On a piece of cling wrap, create a row of each color of meringue.
    7. Make sure each row is touching and the white row is a little longer than the others (otherwise the orange and yellow line of meringues will tint the white).
    8. Fold the cling wrap around the meringue, twisting the ends.
    9. Snip one end and drop it into a piping bag with a tip of your choosing (I used a large round tip and a large star tip).
    10. Pipe your meringues onto a parchment paper lined baking sheet and bake them at 200F for 1-2 hours.
    11. The meringues are done when they easily peel away from the parchment paper. They should not be browned, so you'll want to check them often.

    Notes

    • Start with a perfectly clean bowl: This may seem like a no-brainer but even a little bit of grease can ruin your meringue. Whatever you use, making sure it’s been thorough scrubbed with warm, soapy water.
    • Don’t use plastics bowls: To the point above, it’s very hard to completely remove fats from plastic bowls and kitchen utensils, which tend to develop a greasy coating over time. Instead, use a glass, metal or ceramic bowl.
    • Crack your eggs into a separate bowl: Egg yolks = fat and as we’ve established above, fats will keep your meringue from reaching it’s full potential. To avoid having a single yolk ruin the whole batch, be sure to crack and separate your eggs over a small bowl before adding the white to the rest of the batch.
    • With meringues, consistency is key so make sure you're using a gel food coloring. The watery food coloring you get at the grocery store will water down the meringue, which will keep it from holding its shape.

    Meringue recipe adapted from Miette

    Nutrition

    • Serving Size: 1
    • Calories: 21
    • Sugar: 5g
    • Sodium: 3mg
    • Fat: 0g
    • Saturated Fat: 0g
    • Carbohydrates: 5g
    • Fiber: 0g
    • Protein: .4g
    • Cholesterol: 0mg

    Keywords: easy meringue recipe, halloween dessert, candy corn dessert

    Did you make this recipe?

    Tag @thesimplesweetlifeblog on Instagram and hashtag it #thesimplesweetlife

    If you liked this recipe you might also like...

    • Pumpkin baked alaska
    • Candy corn cookies
    • Pop tart ghosts

    Update Notes: This post was originally published in September of 2014 but was republished with step by step photos and tips in October of 2019.

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    Reader Interactions

    Comments

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    1. katjeter says

      September 03, 2014 at 6:41 pm

      Love these! So pretty! Thanks for sharing 🙂

      Reply
      • The Simple, Sweet Life says

        September 04, 2014 at 10:53 pm

        So glad you like them! Thanks for stopping by! 🙂

        Reply
    2. Sue says

      September 03, 2014 at 7:53 pm

      These are so dang cute! They look very fresh 🙂

      Reply
      • The Simple, Sweet Life says

        September 04, 2014 at 10:54 pm

        Thank you! I'm really glad you like them! 🙂

        Reply
    3. Ginnie says

      September 03, 2014 at 9:43 pm

      These are gorgeous! I've always wanted to try piping with more than one color, and you make it seem easy:)

      Reply
      • The Simple, Sweet Life says

        September 04, 2014 at 10:56 pm

        I think it's definitely one of those techniques that looks much more complicated than it actually is. And it's certainly easier if you use the plastic wrap to roll it up rather than trying to just fill the piping bag (seriously, people that can actually do that are skilled!). You'll have to let me know how it turns out if you try it! 🙂

        Reply
    4. Tammi says

      September 04, 2014 at 2:43 am

      These are beautiful! I pinned them because they are too lovely to not share. You make them look so easy too.

      Reply
      • The Simple, Sweet Life says

        September 04, 2014 at 10:56 pm

        Thank you for such a sweet comment! 🙂

        Reply
    5. liztiptopshape says

      September 04, 2014 at 3:13 am

      I love these!!! Candy corn is one of my favorite parts of Fall. I eat way too much of it - but, hey, it only comes around once a year!

      Reply
      • The Simple, Sweet Life says

        September 04, 2014 at 10:57 pm

        Is there really such a thing as too much candy corn? Ok, well maybe, but I've certainly never reached that point. 😛 Long live candy corn!

        Reply
    6. Natashalh says

      September 04, 2014 at 6:09 am

      These are so adorable! I made literally about 150 meringues in July. I wonder if it's been long enough since then for my husband to be okay with even more...

      Visiting from Create it Thursday!

      Reply
      • The Simple, Sweet Life says

        September 04, 2014 at 11:02 pm

        150 meringues?? I think I might just be tired of meringues too after that! 😉 If I remember correctly, you were making them for a wedding, right? But we're into a whole 'nother season now so I think you could definitely whip up a few more. 😉

        Reply
    7. Elise @frugalfarmwife.com says

      September 04, 2014 at 10:17 pm

      So beautiful! I love meringues... and candy corn... and fall colors. total win! Here's hoping my meringues look half as pretty!

      Reply
      • The Simple, Sweet Life says

        September 04, 2014 at 11:05 pm

        I'm sure your meringues will turn out gorgeously! 🙂

        Reply
    8. Vanessa @ Vanessa Baked says

      September 05, 2014 at 3:32 pm

      Gorgeous candy corn inspired perfection!

      Reply
      • The Simple, Sweet Life says

        September 07, 2014 at 11:33 am

        Thank you! 🙂

        Reply
    9. MJ says

      September 06, 2014 at 10:08 am

      I love these! I have to try this at home 🙂 might not have the right colours, but I can make them purple and black instead or so. Thanx for sharing!

      Reply
      • The Simple, Sweet Life says

        September 07, 2014 at 11:35 am

        Absolutely! You could easily take this recipe and technique and adapt it to pretty much every season/occasion. I know I probably will. 😉

        Reply
    10. Liberti says

      September 07, 2014 at 3:53 am

      Visiting from TT&J link up party!

      These are so fun! I love how you made the colors work together, a fun festive addition!

      🙂 Liberti
      http://www.loaly.com

      Reply
      • The Simple, Sweet Life says

        September 07, 2014 at 11:43 am

        Thanks so much for stopping by and leaving a sweet comment! 🙂

        Reply
    11. Bernadyn Nettles (B) says

      September 07, 2014 at 4:18 am

      What a great idea, I don't think it's too early for candy corn either since September is here. I never thought about that but it is a little confusing to explain what candy corn is and how popular it is to someone who didn't grow up with it! Pinning this and saying G'Day from Say G'Day Saturday! Now following you on G+ 🙂

      Reply
      • The Simple, Sweet Life says

        September 07, 2014 at 11:45 am

        I never thought about it, either, until I moved to Norway and found myself struggling to explain some of the foods and traditions that we totally take for granted in the US. But I think it's a pretty universal problem; there are definitely foods and traditions that Norwegians try to explain to me that I don't understand the appeal of!

        Reply
    12. bloominghomestead says

      September 07, 2014 at 5:41 am

      These are fabulous and so beautiful too! So glad you linked up at our Creative Collection Link Party. 🙂

      Reply
      • The Simple, Sweet Life says

        September 07, 2014 at 11:46 am

        Thank you! And thanks for hosting such a fun link party each week! 🙂

        Reply
    13. The Simple, Sweet Life says

      September 08, 2014 at 8:32 pm

      I hope you give them a try! You'll have to let me know what you think of them! 🙂

      Reply
    14. Noorah says

      September 09, 2014 at 5:20 pm

      Gorgeous
      Thanx for sharing
      Could you tell me how low is the temperature ,what degree?

      Reply
      • The Simple, Sweet Life says

        September 09, 2014 at 7:17 pm

        200* Fahrenheit (95* Celsius). 🙂

        Reply
    15. balmtomysoul says

      September 10, 2014 at 6:12 pm

      Claire, these are just so beautiful. You make it look easy (and I am sure it is a little more complicated) but I am pinning and going to make my best attempt!!

      Reply
      • The Simple, Sweet Life says

        September 11, 2014 at 6:35 am

        As long as you whip them long enough to stiffen, meringues are really easy! I promise! And they're so easy to color and change with the time of year. Can't wait to hear how it goes. 🙂

        Reply
    16. Nikki @ Tikkido says

      September 12, 2014 at 1:57 am

      I love these little cuties! And I prefer meringues to actual candy corns any day!

      Reply
      • The Simple, Sweet Life says

        September 18, 2014 at 8:41 pm

        I'm so glad you like them! And as someone who loves candy corn, these may just be better than the real deal. 😉

        Reply
    17. Laura@Baking In Pyjamas says

      September 14, 2014 at 3:20 pm

      I love these, they are so pretty and such a fantastic idea! This has been featured as one of my favourites over at Sweet and Savoury Sunday. Stop by, grab a button and link up again with us this week. Have a great day!

      Reply
      • The Simple, Sweet Life says

        September 18, 2014 at 8:43 pm

        Thanks for the sweet feature! I'm so glad you enjoyed this recipe! 🙂

        Reply
    18. SakuraMari says

      September 29, 2014 at 11:24 pm

      Claire,

      Do you think honey would work instead of sugar? Or would that make it gooey and not set up? I'm asking because of diabetes, and finding things that are sweet, but small, for an occasional treat is not easy. To complicate things, I would rather make my own treats, because they taste better. Thanks!

      Reply
      • The Simple, Sweet Life says

        September 29, 2014 at 11:34 pm

        I totally understand! One of my husband's best friends is diabetic, so we definitely have take that into account when making goodies for him. Unfortunately, honey wouldn't work the same in meringues as it might in other sweets; it would make the meringues gummy and they wouldn't reach that stiff peak state they need to. That being said, artificial sweeteners are a good alternative to sugar if you're looking to make a diabetic-friendly meringue. Hope that helps! 🙂

        Reply
    19. Erin says

      September 30, 2014 at 1:51 pm

      If I'm making these for a party, how much in advance can I made them? Will they last a week in an air tight container? Also, I'm guessing I shouldn't refrigerate? (It seems like such a silly question, but I have to ask!)
      This looks soooooo good! Can't wait to try them!

      Reply
      • The Simple, Sweet Life says

        September 30, 2014 at 3:10 pm

        Really good questions! 🙂 With meringues, storage can be kind of tricky because they tend to latch on and absorb any moisture around them. Because of this, it's best to make them as close as you can to the day they'll be served. That being said, I totally understand wanting to make them in advance. Once you've baked them and they've cooled to room temperature, pack them into an air tight container. If you live in a particularly humid place, it might be a good idea to wrap them in plastic wrap or bag them in air tight plastic bags in addition to putting them in an air tight container (it may sound like overkill but I promise it's not). I've heard you can freeze meringues to make them last longer, but I'm afraid I don't have any personal experience with that.

        Reply
    20. Mickey Jo says

      October 12, 2014 at 8:11 am

      well I was all excited until I seen it is done with egg whites. I can only have the yolk. grrrr

      Reply
      • The Simple, Sweet Life says

        October 27, 2014 at 8:23 pm

        Oh no! Unfortunately egg whites (or egg white powder) are a necessary part of making meringues. 🙁 But there are lots of other recipes where you could get away without using egg whites. 🙂

        Reply
    21. Pat says

      November 11, 2014 at 11:15 pm

      These look so cute! I would like to make some for Thanksgiving. How long tdo they last and how do you store them? Can they be made ahea of time.

      Reply
      • The Simple, Sweet Life says

        November 14, 2014 at 10:53 pm

        You can absolutely make meringues in advance, and they keep best when stored in an air-tight container. How long you can make them in advance, however, will depend on your climate/weather. Meringues are very sensitive to moisture, so high humidity reduces their self-life drastically. Where I live, we typically have 60-70% humidity on any given day, and my meringues usually last 2-3 days if I store them really well in air-tight containers and baggies (I like to use both just to be on the safe side). I hope that helps point you in the right direction! 🙂

        Reply
    22. corey says

      November 24, 2014 at 8:57 pm

      These look great! Im wanting to make some for the holidays (in red and green) but im wondering how to store these after they're cooled? Thanks ♡

      Reply
      • The Simple, Sweet Life says

        November 24, 2014 at 11:25 pm

        Oh, sounds like a great holiday twist! I plan on posting some Christmas inspired ones myself in the not-too-distant future! 🙂 To answer your question, the best way to store baked meringues is in as air-tight a place as possible. How long they last will depend on things like how humid of a climate you live in. I live in a fairly humid place with 60-70% humidity on any given day, and I find my meringues last about 3 days, maybe a little longer if I bag them AND put them in an air-tight container. 🙂

        Reply
    23. Donna says

      December 03, 2014 at 5:55 am

      Do you cut one end of the cling wrap before dropping in the piping bag?

      Reply
      • The Simple, Sweet Life says

        December 04, 2014 at 12:41 am

        I usually cut the end of the cling wrap once I have the whole thing in my piping bag. I find that minimizes my chances of dripping meringue out the shorter end. 🙂

        Reply
    24. Denise says

      October 03, 2019 at 9:50 am

      Love it! They are so cute and such a fun idea to make! They are definitely being made for my Halloween party!

      ★★★★★

      Reply
    25. Candice says

      October 03, 2019 at 10:07 am

      I am in love with these! I've always wanted to make little meringues, and this step-by-step tutorial is just what I needed. Can't wait to take my halloween party to the next level with these in the goodie bags!

      ★★★★★

      Reply
    26. Debbie says

      October 03, 2019 at 8:15 pm

      First off these candy corn meringues are the cutest thing ever!! So creative! Let me add I love your tips on making this ..I have this worst luck at making meringues like this , you have inspired me ....Thank you!!

      Reply
    27. Jacqui Debono says

      October 05, 2019 at 1:27 pm

      These are beautiful, me and the kids are going to try these!

      ★★★★★

      Reply
    28. Lori | The Kitchen Whisperer says

      October 05, 2019 at 4:02 pm

      Omg look how super adorable these are! These are perfect for fall! And thank you for the troubleshooting tips too!

      ★★★★★

      Reply
    29. Kushigalu says

      October 05, 2019 at 5:16 pm

      Wow! These look so beautiful and cute. I would love to try them.

      ★★★★★

      Reply
    30. Amy says

      October 06, 2019 at 11:08 am

      This recipe is pure genius! I love candy corn and this is such a sophisticated way to enjoy them! I am going add this to the list to serve at our fall party this year.

      Reply
    31. Anne Lawton says

      October 06, 2019 at 11:22 am

      I absolutely love this version of candy corn, and so festive for the fall!

      ★★★★★

      Reply
    32. Sam | Ahead of Thyme says

      October 06, 2019 at 8:05 pm

      OMG these are so gorgeous and cute and super festive! I can't wait to try these this year.

      Reply

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