27 May 2015

Recipe | Mini Rainbow Meringues

With a bake sale looming at work my bank holiday weekend was spent in the kitchen as I whipped up a few sweet treats to help me decide what to contribute and my favourite creation by far ended up being these mini rainbow meringues. 

They're everything a meringue should be: light in weight, crispy on the outside and melt-in-your-mouth soft yet chewy on the inside. Add in some delightful colours and you're on to a winner.

You will need 
  • Disposable piping bag fitted with a large round nozzle
  • Baking parchment 
  • Food processor 
  • Electric whisk or a stand mixer
  • 4 large egg whites
  • 225g granulated sugar
  • Selection of food colouring gels (I used orange, yellow, red, pink and violet)

1. Begin by preparing two baking trays - line them with baking parchment and pre-heat your oven to 140 degrees or 120 degrees if you're using a fan assisted oven.

2. Put your sugar in your food processor and pulse for 10-15 seconds until the sugar is super fine but not powdery. 

3. Separate your egg whites and put them into a clean, grease-free mixing bowl, this is important because if there's even a speck of anything else in your bowl it will make it very difficult to whip your egg whites into a suitable meringue consistency, if you think there could be any grease in your bowl give it a wipe round with a lemon wedge.  Using an electric whisk, whisk until your egg whites form soft white peaks.

4. Add your sugar to your egg whites one tablespoon at a time ensuring you're whisking the whole time. Once you've added all of the sugar keep whisking until your meringue forms hard glossy peaks.

5. Turn your piping bag inside out and use your food colouring gels to randomly scribble colour across the bag, be generous with your colouring as you want the first few meringues to be vivid. Try not to overlap the colours too much, when you add the meringue it will happen naturally.

6. Fill your piping bag with meringue and twist the top closed to get pressure for piping. Pipe your meringues onto your prepared baking trays, I opted to swirl the first few as I wanted the most colourful ones to be the biggest. After this I simply held the piping bag above the baking tray and squeezed a little round blob of meringue. To achieve the peaks I pushed the nozzle down in the middle before quickly pulling away.

7. Place your meringues in the oven and cook for one hour at the temperature above. After an hour, turn the temperature down to 120 degrees or 100 degrees if you're using a fan oven and cook for a further half hour.

8. Remove, allow to cool and enjoy!

I love making homemade meringue as it's so much easier than it seems and these little coloured meringues are ideal for a bake sale or special occasion or even to take on a summer picnic.

Will you be attempting them?

Vicky x


  1. You literally bake the BEST concoctions.. I am so keen to try these although I would probably fail miserably! xx

    Jessie | allthingsbeautiful-x

    1. Thank you Jessie! You should give them a try, I think you'd surprise yourself :) the hardest part is getting the peaks xx


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