Rainbow Meringues

These Rainbow Meringues are light and airy with a crisp exterior and a soft, moist, marshmallow-like interior. To make these Rainbow Meringues even more special, they’re dipped in chocolate and sprinkles and topped with some edible glitter. 

I think I need to buy some chickens and have a little coop in my backyard. Yeah, my husband would never agree to that, but a girl can dream 🙂  I’m obsessed with egg-white based desserts (homemade marshmallows,  swiss meringue buttercream, and macarons just to name a few). That leaves me with tons of yolks (which, by the way are perfect for making madeleines – good thing my picky kids love madeleines).

So my latest egg-white obsession involves meringues. And The Meringue Girls have fueled my fixation. They run a bakeshop in London, and if you’re ever feeling blue, take a peak at their Instagram account. Not only are there rainbows and fluffy, cloud-like meringue everywhere, but The Meringue Girls are sharp, funny, and totally rocking feminists. They’re my kinda peeps.

Since I wasn’t about to produce a crate of 170 meringues in rainbow hues (which is the Meringue Girls’ signature creation), I decided to pack the entire rainbow in one little meringue.

I think when people see so many colors jammed into one little treat, they can’t help but wonder how it was done. It’s not very complicated. Actually, it’s not complicated at all. All you need is a piping bag, some gel food color, and a food-only paintbrush. And voila – rainbow meringues.

I took a large 18-inch plastic piping bag, and turned it inside out. I placed the piping bag over a bottle (I used an olive oil bottle but any large bottle would work) so that it was stand upright and stiff.

Then I took gel food color (all AmeriColor brand gel food color in Red Red, Orange, Lemon Yellow, Forest Green, Royal Blue, and Violet) and squirted a little dollop of each color on a plate. Using a clean, food-only paint brush, I painted stripes of each color along the bag. Since my bag was so large, I made two stripes of each color.

Then, as carefully as I could, I pulled the piping bag right-side in so that the food color was on the inside of the bag.

Next, I used a large spatula to spoon in the fluffy meringue.

Then I snipped a large opening in the piping bag. And piped away.

After the meringues cooled completely, I dipped them in chocolate and sprinkles. And then my favorite part: sprinkling them with edible glitter.

The only flavoring I used for the meringues was some vanilla. But I’m ready to make my next batch with some dehydrated raspberries or blueberries to give them a natural color and flavor.