Rainbow rippled meringues

Rainbow rippled meringues

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(4 ratings)

Prep: 45 mins Cook: 1 hr

More effort

Makes 21 meringues (7 each of 3 different flavours)
Serve these multi-coloured meringues with flavoured creams for a stunning dessert. Our flavours include lavender, pistachio and blueberry

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per meringue

  • kcal60
  • fat1g
  • saturates0g
  • carbs12g
  • sugars12g
  • fibre1g
  • protein1g
  • salt0g
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Ingredients

  • 4 large egg whites
  • 225g white caster sugar

Plus three of the following flavours: Lemon meringues

  • very finely grated zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • yellow food colouring paste

Orange meringues

  • very finely grated zest 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • orange food colouring paste

Pistachio meringues

  • 2 tbsp finely chopped shelled pistachio
  • green food colouring paste

Blueberry meringues

  • 2 tbsp freeze-dried blueberry, pounded to a dust using a pestle and mortar
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • blue food colouring paste

Lavender meringues

  • ½ tbsp dried lavender, pounded to a dust using a pestle and mortar
  • purple food colouring paste

Raspberry meringues

  • 2 tbsp freeze-dried raspberries, pounded to dust using a pestle and mortar
  • pink food colouring paste

You'll also need

  • disposable piping bags
  • small paintbrush
  • extra-large round piping nozzle

Method

  1. Heat oven to 140C/120C fan/gas 1 and line 2 large baking sheets with baking parchment. First, set up your piping bags. You will need 3 disposable piping bags for the 3 flavours. Using a wet paintbrush, paint lines of undiluted food colouring along the inside of the piping bags. Be quite generous, because you want bold colours. Wash the brush well between each colour so they don’t mix. Snip off the end of 1 bag and drop in an extra-large round piping nozzle, then put the bags to one side.

  2. Tip the egg whites into a large mixing bowl or table-top mixer – make sure it’s grease-free before you start. Whisk the eggs with an electric hand whisk or in your mixer, until they hold soft peaks. Begin adding the sugar 1 tbsp at a time, whisking continuously, until you have a thick and glossy meringue, which will hold up in a stiff peak on the end of the whisk. Divide the meringue into 3 bowls and swirl through your chosen flavourings (to correspond to the piping bag colours). You want to achieve a marbled effect rather than thoroughly mixing it all in.

  3. Put the piping bag fitted with your nozzle into a tall glass or jug and roll the piping bag down over the lip of the jug to hold it in place. Fill the bag with the correct flavoured meringue to match the colour in the bag. Lift up and twist the end to seal.

  4. Hold the piping bag about 2cm vertically above the baking tray. Apply an even pressure to the bag, slowly lifting the bag as you squeeze, to make a smooth round meringue, approximately 6cm wide. To finish with a nice peak at the top, push down a little on the mixture then quickly pull the nozzle away.

  5. Continue until all the mixture in the bag is used up, leaving enough room for the meringues to spread a little. Quickly remove the nozzle, wash it and dry well, then drop in the next piping bag. Continue with the remaining mixtures until it they are all used up and you have 2 trays covered with 3 colours of meringues.

  6. Bake for 1 hr, turning the heat down to 120C/100C fan/gas ½ for the final 30 mins. Remove from the oven and cool on wire racks while you make another batch of meringues with the remaining 3 flavours, if you like. Can be made up to a week ahead and kept in an airtight container, or serve with our flavoured creams (see tips, below).

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Comments, questions and tips

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Comments (5)

FAW's picture

If I was to make these smaller than 6cm how much less time do you think they would take?

Yabayee's picture
3.75

So delicious, easy and beautiful. I did raspberry and orange.

I had an issue with some of them sticking to the non-stick baking paper, and some of them crumbling with a massive air pocket inside. Is it something I'm doing wrong?

lizleicester's picture
5

Cheated lots but still had an impressive result. Didn't use piping bags, just split the meringue into 3 bowls: 1 with pounded lavender and lilac food colouring, 1 with lemon zest and yellow colouring, and 1 with orange zest and red + yellow food colourings. Made sure I didn't mix too much and spooned them onto the baking sheets.

boweri's picture
5

Used many times ,fool-proof meringue recipe!

boweri's picture
5

great recipe, tried this today and looked & tasty!

Questions (1)

lizimari's picture

I made the orange meringues and they turned out brown and course. Adding the orange zest seemed to change the consistency of the meringue mixture - what have I done wrong?

Tips (1)

JaneGreenwood's picture

Your can buy freeze dried raspberry powder and freeze dried blueberry powder from eBay, honeyberryfoods, saves the hassle of reducing pieces into powder and is much better value than the fruit you can buy at the supermarket.