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Rainbow Meringue Kisses

I’m jumping ahead to Spring, Easter, St. Patrick’s Day—that’s the thing about these Rainbow Meringue Kisses—they’re a multi-occasion kind of treat. Okay, maybe that’s a stretch, but you can’t knock me for trying to get as much mileage out of these pretties as possible.

Rainbow Meringue Kisses _ Bakers Royale

I mean, we could make a case for how they can fit in those three buckets based on the colors, the rainbow effect, the glitter for a pot of gold effect with the rainbow—ah, don’t you love how I’ve roped you into it?

 

Rainbow Meringue Kisses with Bakers Royale

Right. Well now you have to give these a go, because they are just too fun and pretty to leave on the screen. Besides that, meringues are so much easier to make than people think. There are few ingredients and the technique is simple and requires no fussy tools. In fact, the only things you have to be mindful of are patience and knowing your visual cue of readiness. That said, the times in the recipe are more guidelines than hard and fast times to follow—so read the notes and recipe all the way through before you start, especially if you are a first time baker to meringues.

Rainbow Meringue Kisses from Bakers Royale

Like everything else in life—have fun and go for it. Because, fact—pretty food always wins.  But these taste great too, so win-win.

A few notes:

Rainbow Meringue Kisses | Bakers Royale copy

Rainbow Meringue Kisses via Bakers Royale

Rainbow Meringue Kisses   Bakers Royale 210x260

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Rainbow Meringue Kisses

Yield: Makes 3 dozen one-inch cookies

Ingredients:

  • 4 egg whites
  • 1/4 teaspoon cream tartar
  • 1 cup caster sugar
  • 1/2 teaspoon vanilla
  • 1 drop pink food color
  • 1 drop sky blue food color
  • 1 drop yellow food color

Directions:

Preparation: Heat oven to 200 degrees F. Line two baking sheets with parchment paper. Fit a large pastry bag with a close star tip (I used Wilton's 2D).

Place egg whites in a stand mixer bowl fitted with a whisk attachment. Beat on low until bubbles start to form, about 1-2 minutes. Increase speed to medium and beat until egg whites are foamy (mixture should resemble well lathered shampoo), about 2-3 minutes. Turn off mixer and sift in cream of tartar. Turn mixer back on and increase speed to medium high and gradually add 1 tablespoon of sugar at a time until all sugar has been incorporated. Continue to beat until mixture is glossy with stiff peaks and mixture is grit-free when rubbed between two fingers, about 5-7minutes. Add in vanilla and beat until just combined.

Turn off mixer and evenly divide meringue between three small bowls. Add one color to each bowl and gently fold until minimal streaks are visible. Roll down pastry bag to create a shallow well., start filling the bag with 1 tablespoon of each color along the wells edge. Continue to do so, pulling the pastry bag up as you go until it's filled.  To pipe kiss shaped meringues: hold pastry bag parallel to baking sheet and squeeze and release with even pressure. To pipe roses: hold pastry bag parallel to baking sheet and pipe in a circular motion starting from the center,

Bake for 90 minutes, rotate pans at 45 minutes. Turn oven off after 90 minutes and leave oven door ajar by two inches and let pans cool in oven for 6 hours.d Meringues are ready when they can easily be peeled away from the parchment paper. Store meringues in an airtight container away from moisture. Meringues will keep for up 3 three days. For longer storage, place air tight container in the freezer for up to two weeks.

  • Meringues are fickle, so make sure you working with a clean metal or glass bowl that's oil free. For good measure, give your bowl and whisk attachment is a quick wipe with distilled vinegar or lemon juice to remove any oil residue. Avoid using a plastic bowl, since plastic is more porous and oil is much harder to remove from it.
  • Separate each egg into a separate bowl before adding into the stand mixer bowl. This will prevent you from ruining all your eggs, if the yolk of one egg breaks.
  • Once you remove your meringues from the parchment paper, promptly transfer them to an airtight container to avoid having the meringues pick up any moisture in the air and becoming sticky.