Easy Rainbow Meringue with only 3 Ingredients

If you’ve spent any time at all on my blog, you’ll know I’m a huge meringue fan. From jam-filled meringue tartlets to pecan meringue cake, I’ve incorporated this tasty, crispy dessert into so many recipes.

Meringue is so versatile and can be whipped up with literally two ingredients. Easy, deliciously peasy. And once you’ve learned the technique to make a meringue, you’ll be able to take it to the next level and create extraordinary desserts.

For now, though, we’re focusing just on meringues. No funny business, no additional steps. Only meringues. And just to make things fun, these meringues are rainbow-colored. They make the perfect addition to any dessert table. Birthday parties. Bridal showers. You name it.

Whip it. Whip it good.

Or whisk. See, the overall idea of making meringue is pretty simple: whipping egg whites and sugar together until you get fluffy, shiny, stiff peaks. But the technique. Ah, it could make or break the recipe.

Perhaps the most important step is when you add your sugar. You can’t combine the egg whites and sugar from the start. No. Instead, whisk the egg whites in your mixer for about 30 seconds. Then add your sugar. Because you see, add the sugar in too early, and your egg whites won’t ever get fluffy. Add it in too late and it won’t incorporate. And if you add your sugar all at once, and all too fast, the air might deflate out of the meringue.

How to make Rainbow Meringue:

• Preheat oven to 215F. If your baking sheets are not the nonstick kind, spray 2 baking sheets with oil or lay a sheet of parchment paper.
• In a mixer or with a whisk beat 5 egg whites for 30 seconds, then add in 1 cup of sugar and continue beating until the mix becomes stiff.

• Divide the mix into three different bowls. Add 3 different colors into the 3 different plates.

• Into a large pastry bag add each color, one tablespoon of the color at a time. Do not add an entire color at once.

• After you have filled the pastry bag with the colors, squeeze them out on to the prepared baking sheets.

• Bake for 2 hours.
• Take out and let the meringue cool down, then transfer onto a dish. Enjoy!

It’s technical. It’s delicate. But once you’ve made it, you’ll realize it’s not too difficult. And throw in some food colors to end up with beautiful, delicious meringue kisses!