Rainbow Meringues

Products Used



    1. Preheat oven to 175°F.
    2. Line large baking sheet with parchment paper or baking mat.
    3. In bowl of stand mixer, mix together egg whites, sugar, and cream of tartar. Mix for 10 minutes on low.
    4. While sugar mixture is mixing, fill a medium saucepan with 2-inches of water.
    5. Bring to a simmer.
    6. Place mixing bowl on top of saucepan.
    7. Slowly hand whisk mixture until sugar dissolves, about 10 minutes.
    8. Once sugar is dissolved, return mixing bowl to the stand mixer.
    9. Mix on high until stiff peaks form, about 5 minutes.
    10. Stir in vanilla extract.
    11. Separate meringue into 7 bowls. You will need more red, orange, and yellow than green, blue and purple.
    12. Use the food coloring to dye each bowl one of the colors, leaving one bowl white.
    13. Fill seven piping bags (or Ziploc bags with one of the ends cut off) with each meringue color.
    14. Pipe rainbows onto baking sheet, starting with a red arch, then orange, yellow, green blue and purple.
    15. Finish rainbows by piping white clouds onto the bottoms.
    16. Bake for 1 hour and 45 minutes.Meringues should be crisp and stiff to the touch when done.
    17. Turn off oven and crack open oven door. Let cookies cool in oven 30 minutes.
    18. Store in an airtight container.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

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