Multicolored meringues
Votes: 1
Time: 4 hours 50 minutes
Complexity: average
Quantity: 22 meringues
Complexity: average
Quantity: 22 meringues
Meringue is a French dessert made from egg whites whipped with sugar and baked. It's a favorite among many, and can be enjoyed on its own or used as an ingredient in a wide variety of other desserts. In this recipe, the meringues are striped in colorful stripes, dipped in a white chocolate mixture, and topped with bright sprinkles, enhancing the beloved dessert's appearance and adding a new sparkle.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- The whites of 2 large eggs, at room temperature
- 1/8 tsp fine salt
- 1/4 tsp cream of tartar
- 1 tbsp plus 2 tbsp powdered sugar
- Red and blue food coloring, preferably in gel form
- 310 g white chocolate chips
- 1 tbsp. refined coconut oil
- 1/2 cup mixed red, white, and blue sprinkles or red sugar sprinkles
- Special equipment: disposable pastry bag; small brush or wooden skewer
We recommend
Recipes with similar ingredients: eggs, cream of tartar, powdered sugar, white chocolate, coconut oil, confetti
Cooking the dish according to the recipe:
- Position the oven rack in the lower third of the oven and preheat to 120°C. Line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites and salt with an electric mixer on medium-high speed until foamy. Add the cream of tartar and continue beating until soft peaks form. While beating, add the sugar, 1 tablespoon at a time. Continue beating until stiff peaks form.
- Place a pastry bag in a large, tall deli or plastic container and pull the top of the bag over the container so you can see the inside and it stands up straight. Dip a paintbrush or wooden skewer in red food coloring. Make one stroke with the food coloring-dipped brush, starting at the bottom and working up to the top of the pastry bag. Repeat on the opposite side with blue food coloring. Fill the bag with meringue. Try to spoon it straight down the center to avoid damaging the food coloring lines. Snip the tip of the bag with scissors to create a hole 2-2.5 cm in diameter. Pipe mounds of meringue, each 2.5 cm in diameter, onto a baking sheet, spaced 2.5 cm apart.
- Bake the meringues until they no longer look shiny and feel light and dry when lifted with a spatula, about 1 hour. Open the oven door for a few minutes, then turn off the oven and close the door. Keep the meringues in the oven until they are completely dry on the inside, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.
- For the garnish, combine white chocolate chips and coconut oil in a large microwave-safe bowl. Microwave for 1-2 minutes, stirring every 30 seconds, until the chocolate is melted.
- Carefully dip the tip of each meringue into the melted white chocolate, letting any excess drip down. Then dip it into sprinkles or sugar and place it on a parchment-lined baking sheet. Let it harden completely, about 1 hour.
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