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
4 egg whites
1 cup granulated sugar
1 tsp. clear vanilla extract
Gel food coloring in orange and yellow
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.
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).
Divide your meringue evenly between three bowls.
Tint one bowl yellow, one bowl orange and leave the other bowl uncolored.
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).
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.
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.