Candy Corn Meringues

Name: Candy Corn Meringues
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 40
Cuisine: American
Ingredients: 4 egg whites; 1 cup granulated sugar; 1 tsp. clear vanilla extract; Gel food coloring in orange and yellow

October 2, 2019 by Claire Gregory 69 Comments

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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.

‘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).

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.

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).

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).

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.

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.

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.

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!