EASTER MINI MERINGUES
Mini meringues are a delightful bite-sized treat that are perfect for any occasion. With their light and airy texture and delicate sweetness, they are a crowd-pleaser that can be enjoyed by all ages.
Prep Time20 minutes mins
Baking time1 hour hr 30 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Dessert
Cuisine: French
Keyword: meringues, mini meringues
Servings: 3 cups
Calories: 284kcal
Author: Julia
- 4 (120 g) large egg whites
- 1 cup (200 g) granulated sugar
- 1/4 teaspoon (6 g) cream of tartar
- 1 drop Gel food colouring in light blue
- 1 drop Gel food colouring in light green
- 1 drop Gel food colouring in light yellow
- 1 drop Gel food colouring in light pink
Preheat the oven to 200 °F (93 °C). Line two baking sheets with parchment paper. In a large bowl of a stand mixer, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form.
Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff, glossy peaks form. Divide the meringue mixture into four small bowls. Add a small amount of gel food colouring to each bowl and stir until the colour is evenly distributed. Add more food colouring as needed to achieve the desired pastel shade.
Transfer each coloured meringue mixture into a separate piping bag fitted with a small star or round tip. Pipe small dollops of the coloured meringue mixture onto the prepared baking sheets, spacing them about 1 inch apart.
Bake the meringues in the preheated oven for 1 1/2 to 2 hours, or until they are dry to the touch and can be easily removed from the parchment paper without sticking. Turn off the oven and leave the meringues inside to cool completely.
Once cooled, gently remove the meringues from the parchment paper and store them in an airtight container at room temperature for up to 1 week.