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.
Or maybe you just want to make something tasty and pretty? If so you, make these rainbow meringue kisses!
Meringues are so much easier to make than people think. Most meringue recipes require just a few ingredients. In terms of technique it’s simple, fairly straightforward and it requires no fussy tools. In fact, the only things you have to be mindful of is patience and knowing your visual cue of readiness. That said, read the notes and recipe all the way through before you start, especially if you are a first time baker to meringues.
A few notes:
- Meringues are fickle, so make sure you working with a clean metal or glass bowl that’s oil free. If in doubt, give your bowl and whisk attachment 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 the 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.
Rainbow Meringue Kisses
Ingredients
- 3 oz eggs whites (about 3 large eggs)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 teaspoon distilled white vinegar
- 1 drop pink food color
- 1 drop sky blue food color
- 1 drop yellow food color
Instructions
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 and whip until stiff peaks hold and meringue does not slide out when bowl is turned upside. Gradually add in sugar and then vanilla and vinegar. Increase speed and whip until mixture is free of sugar grit when rubbed between two fingers and the meringue holds stiff and glossy peaks.
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, then 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 meringue cookies for about 90-120 minutes or until meringue easily peels away from parchment paper. Cool on a wire rack. Store in an airtight container in the refrigerator. 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.
Notes
- 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.
OMGOSH!!! I am dying to make this.It is over how delicious and pretty these look
I think it’s brilliant that these are perfect for so many occasions. They are definitely on my list!
GAH! How are you SO talented? These are GORGEOUS. I have never even made meringues before, but these are exactly the place to start. Pinned!
Stunning!
These are darling!
These are SO fun and you are crazy talented! Exited for spring now! 🙂
these are very sweet Naomi! an Easter dream 🙂
These meringues are so pretty and fun! Love the rainbow color!
The colors are so cool, and how fast is this year moving along..zoikes!!
I recently did a post on chocolate chip meringues, which are delicious but I’ve never seen them done rainbow! These are so perfect for St. Pattys Day!
Kari
http://www.sweetteasweetie.com
Those are adorable.
Wow – these are so gorgeous!
These are so, so, SO PRETTY! I love the soft blended colors. And that little glitter…fabulous!
Seriously, I want to live in a rainbow. These are gorgeous!
These could not get any cuter!! I gotta make these soon!
So pretty and just perfect for spring!
SO beautiful! I’m sure they taste even better 🙂
Oh how sweet these are, and I simply love them. I never think of making little meringues even though I adore them. They are a favorite afternoon treat when we are in Paris, and I indulge way more than I should. Happy you have inspired me to try making them at home. The glitter makes them so fun!
These are super gorgeous!! And I LOVE the glitter!
So, beautiful!! Can’t wait to try these!
These are just delightful!!
I wish I had half the talent as you, Naomi! These meringues are simple stunning.
My daughter’s first birthday is coming up and I’m thinking of doing a “Rainbow Unicorn” theme, and these would be PERFECT “unicorn poops”! 😀
I have a couple questions…What did you use for the gold glitter and at what point in the process did you add the glitter? Immediately after baking them or before?
Also what brand/type of food coloring did you use?
I’m extremely inexperienced so I want to make sure I use everything exactly the same as you.
Thanks much! 🙂