Winter feels like it’s been going on for an age now, so I thought I’d make something colourful to brighten things up a bit. These rainbow meringues are actually quite easy to do and you hardly need any ingredients.
What you will need though is a selection of food colour pastes. Paste is best because it’s bright and a little goes along way. And if you’ve only got one colour you could just use it to make a stripe effect. Make sure you’ve got a large piping bag with a big round nozzle too.
Now for the ingredients – egg whites, caster sugar, vanilla extract and a pinch of salt. For this recipe you need to weigh your egg whites, and then measure out twice as much sugar. This recipe makes about 40 meringues.
Here’s a rough guide:
- 5 egg whites (approx 150g)
- 300 caster sugar
- a pinch of sea salt
- 1 teaspoon vanilla
- food colour paste
Preheat your oven to 100 C, and put baking paper on a couple of trays.
Start by whisking the egg whites with an electric whisk, unless you’re superstrong and can do it by hand. You want to whisk til you get to the stiff peak stage and you can turn the bowl over your head without the eggs falling out.
Keep whisking, and add the sugar tablespoon by tablespoon. Once it’s all added keep going for another few minutes til it’s all shiny and glossy. It’s ready if you no longer feel grains of sugar when you rub a little of the mixture between your fingers. Add the pinch of salt and vanilla and give it another little whisk to make sure they are both mixed in.
Now it’s time to get the rainbow effect! Pop the nozzle into the piping bag and open the bag as wide as you can. To get the colours onto the meringue you need to paint stripes of each colour up the sides of the bag. A long thin paintbrush is best for this. Sadly I didn’t have one and used a chopstick instead, and was left with multicoloured hands.
For the next bit you’ll need to be quite careful. Take spoonfuls of the meringue mixture and carefully drop it into the piping bag so it doesn’t collapse. And now it’s time to pipe!
Squeeze little dollops of meringue onto your lined baking trays, pulling the bag up on each one so you get little peaks at the top. Notice how they’re coming out all multicoloured? It’s like magic!
These go in the oven for about 30 minutes or so, and are ready when you can pick them up off the baking tray cleanly without leaving any mixture behind. If they’re not coming away just put them back in and keep checking on them every five minutes or so.
And that’s them done! They should be hard on the outside with a softer goey centre, and will make everyone you give them to forget about how dull it is outside.