Tricolor Meringues
- Gluten Free
- Vegetarian
- Energy Kcal 59
- Carbohydrates g 10.3
- of which sugars g 10.3
- Protein g 0.8
- Fats g 1.7
- of which saturated fat g 0.99
- Cholesterol mg 2
- Sodium mg 11
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 3 h
- Makes: 30 pieces
- Cost: Low
PRESENTATION
Rainbow color brings INSTANT cheer to the tricolor meringues, and honestly—these little treats always become the talking point at dessert tables. Soft crispy outsides with light and airy middles do the trick, bringing a sweet, fun bite for anyone who likes variety in a meringue cookie. Kids smile at the multicolored swirl, friends grab extras for the pretty look, and the way they shine on a party table is just plain DELICIOUS to look at. Bright and vibrant, these rainbow meringues have that simple, magical ability to pop out among regular desserts since their pretty shape and eye-catching hues never fade into the background. Whether it's a casual family weekend, a birthday bash, or a festive holiday, these colored meringues make regular gatherings a little more special... and home cooks feel pretty good when the whole tray disappears before dinner! Reliable results really matter for busy home bakers, so having a go-to meringue recipe that wows with every batch is a BIG win.
Families looking for something a little different love that these meringue cookies work for almost any event—school parties, fancy brunches, or even packed lunches. Since meringues are naturally light and sweet, they pair well as dessert toppers or nice little snacks for adults after a meal (honestly, great with coffee or fruit). The adaptability here is AMAZING: change up the colors for themed parties, add a sprinkle of flavor, or just use what works—whatever's left always goes quick. Serve them in jars for grab-and-go fun, pile them around birthday cakes for a pop of color, or share handfuls on busy days when everyone just needs a cheerful snack. For festive holiday tables, their COLORS feel extra joyful, and it's easy to see why even picky eaters go for these over heavier sweets. Good news is, this is one dessert everyone can feel happy sharing—simple ingredients, colorful results, and modern flair keep things feeling fresh. Kids love them, adults rave about them, and honestly, this festive meringue idea keeps parties lively and snack plates bright all year round. Home cooks never regret having a few tricolor meringues in their back pocket, especially when something fun is needed FAST.
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INGREDIENTS
- Ingredients for 30 meringues
- Egg whites 0.4 cup (100 g)
- Food coloring ½ tsp (2 g) - red and green
- Powdered sugar 1 ¾ cup (220 g)
- for the white chocolate cream
- Fresh liquid cream ¼ cup (60 g)
- White chocolate 4.4 oz (125 g) -
How to prepare Tricolor Meringues
To prepare tricolor meringues, start by making the French meringue (basic dough). Begin by separating the yolks from the whites, then pour them into a stand mixer or a tall-sided container 1. Pour the egg whites into a stand mixer fitted with a whisk or into a tall-sided bowl 2 and start whipping at medium speed. Meanwhile, sift the powdered sugar into a separate bowl 3.
Gradually add 110 g of powdered sugar, a little at a time, and continue whipping 4. When the egg whites are well whipped to stiff peaks, proceed by incorporating the remaining powdered sugar, one tablespoon at a time 5, ensuring that you add a tablespoon of powdered sugar only when the previous one has been fully incorporated until you get a white and fluffy meringue 6.
Then divide the obtained mixture equally into two small bowls 7. In one, add 1 g of green food coloring 8: mix well with a spatula to make the color uniform 9. Repeat the operation with the red food coloring.
At this point, take a baking sheet and line it with parchment paper. Pour the colored meringue mixtures into two different piping bags fitted with plain nozzles; start with one and pipe small meringue buttons with a diameter of 0.8 to 1.2 inches 10, spacing them apart. You should obtain 30 small meringues. Repeat the operation for the other piping bag. Bake in a preheated static oven at 194°F for at least 3 hours, ensuring that you leave the oven door slightly ajar to allow as much moisture as possible to escape. Once dried 12, remove and let cool.
Meanwhile, proceed with making the white chocolate cream. On a cutting board, chop the white chocolate 13. Then pour the cream into a saucepan and bring to a boil 14. When it reaches the boiling point, remove the saucepan from the heat and add the chopped chocolate 15, continuing to stir with a spatula to melt the chocolate and avoid lumps. Then transfer the cream to a small bowl. Cover it with plastic wrap to prevent a skin from forming and let cool at room temperature. Once it reaches room temperature, transfer your cream to the refrigerator for at least 1 hour.
Then pour the white chocolate cream into a piping bag 16. Take a green meringue and fill it with cream on the flat side 17, then place a red meringue on top 18. Repeat the operation for the 30 meringues and enjoy them for a delicious Liberation Day!