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Rainbow meringues recipe

21 ratings

These pretty little rainbow coloured meringues are sure to put a smile on your mum's face this Mother's Day. Although they may take a while to cook they are simple to prepare and the results are totally worth it. You will need a small, clean paint brush and a piping bag with a large round piping nozzle to make these sweet treats and they will keep for up to a week in a sealed container. See method

Serves 40 (makes 40 meringues)
25 mins to prepare and 2 hrs 00 mins to cook
23 calories / serving
Gluten-free

Ingredients

4 large egg whites
225g caster sugar
1 tsp lemon juice
pink gel food colouring
green gel food colouring
purple gel food colouring

Each serving contains

Energy
100kj
23kcal 1%
Fat
0g 0%
Saturates
0g 0%
Sugars
6g 7%
Salt
0g 0%

of the reference intake
Carbohydrate 5.9g Protein 0.3g Fibre 0g

Method

Preheat the oven to gas ¼, 110°C, fan 90°C.
In a large clean bowl, whisk the egg whites with an electric hand whisk or in the bowl of a food mixer. When the whites are stiff, whisk in 1 tbsp of sugar at a time, and whisk the whites back to stiff peaks after each addition.

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Once you’ve added half the sugar, add the lemon juice. When you have used up all the sugar and the meringue mixture is stiff, place a large round nozzle into a piping bag and using a small brush, paint lines up the inside of the piping bag right from the bottom and in as many or as few of the food colours as you like. Make sure not to overlap.
Using a spatula, put the meringue into the piping bag. On a lined baking tray, pipe small round meringue blobs in lines until you have used up the mixture. Transfer to the bottom shelf of the oven and bake for 2 hrs. When they are done, allow to cool and serve.

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