Candy Corn Meringues

close up of candy corn meringues

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.




  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.


Meringue recipe adapted from Miette


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