Red, White & Blue Meringues

An easy recipe for patriotic Red, White & Blue meringues that are not only fun to make but also to eat.
Red, White & Blue Meringues

I am having a hard time believing that the 4th of July is next week.  I just can’t wrap my mind around that!  I’m still stuck in May, I think.  But – that hasn’t stopped me from jumping on the red, white and blue food bandwagon (as you have probably noticed).  If you get Martha Stewart Living, you probably saw the Orange Meringues on the cover of the May issue.  They were gorgeous!  I made a mental note: Make Meringues Very Soon.  Well…Hello meringues…fit for a 4th of July barbecue!

Red, White & Blue Meringues |


I love meringues.  They are sweet, a bit crunchy and melt in your mouth.  They are versatile and can be flavored with different flavored extracts such as peppermint, raspberry etc. You can also flavor them with natural flavorings as in the Martha Stewart recipe where fresh orange zest is added.  Think of the possibilities!  
Red, White & Blue Meringues |


The other fun thing about meringues – you can make them whatever shape you want too!  Hearts, roses, giant pillowy puffs, circles, squares….I could go on and on.  I won’t bore you.  

Hopefully I haven’t already.
Red, White & Blue Meringues |


Now…for the recipe.  It’s so easy to make, you’ll wonder why you’ve never made them before (that is if you haven’t).  Ready?  Of course you are!  Let’s do this and Happy 4th of July to you.

p.s. – check out the Red, White and Blue recipe roundup after the recipe.  


Red, White & Blue Meringues
A super easy recipe for deliciously sweet and crunchy meringues.  
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  1. 3 large egg whites, room temperature
  2. 3/4 cup white sugar
  3. 1 teaspoon vanilla extract
  4. Pinch kosher salt
  5. Pinch cream of tartar
  6. Red gel food coloring (such as Wilton)
  7. Blue gel food coloring
  8. 16 oz disposable piping bag
  9. 1M star tip
  1. Preheat oven to 200 degrees F.  Line 2 large baking sheets with parchment paper and set aside.
  2. In the metal bowl of a stand mixer (or a regular metal bowl) add the egg whites, sugar, vanilla, salt and cream of tartar.  Place over a medium saucepan of simmering water.  Stir until the sugar melts and the mixture is almost clear.
  3. Place the bowl into the stand mixer and using the whisk attachment, whip for 7 minutes on medium-high.  The meringue should be glossy and stiff.
  4. Using a small paint brush, brush a line of red food coloring from the piping tip up the inside of the bag. Repeat with the blue on the opposite side of the bag.  Fill with the meringue and pipe into roses or whatever shape you desire.  Place in the oven and bake for 1 1/2 hours.  Remove and cool completely on a wire rack.  Eat them.  Eat them fast before anyone else finds them.
Adapted from Martha Stewart
Adapted from Martha Stewart
Farmgirl Gourmet
Red, White and Blue Roundup – enjoy!


  • Reply
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    May 27, 2014 at 2:49 pm

    I’d love for you to add this to my Patriotic pinterest board
    Follow me on Pinterest and I’ll invite you to the board

  • Reply
    July 4, 2013 at 6:47 am

    I made these before the recipe was corrected, so forgot the salt and cream of tartar – and they still turned out fine. My mixture never approached clear, but the sugar was melted, so I went ahead and whipped the mixture till stiff peaks formed. One hint – I’d make several smaller bags because by the middle of the batch, my colors were starting to fade, but they were still pretty (just more like pink and baby blue). I took some to work and also served them at my Fourth of July dinner party and they were a big hit both places!

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    Lydia Walter
    July 2, 2013 at 8:03 am

    I have been making meringues for year but never put the mixture on the stove……..what is the significance of doing this? other than melting the sugar?? My curiosity is killing me!

    • Reply
      July 2, 2013 at 3:26 pm

      just melting the sugar. That’s it. Makes them smooth and not gritty.

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    June 28, 2013 at 3:16 pm

    Mine didn’t turn out quite right! The end mixture was glossy but it was soupy and looked like melted marshmallow.when I filled the bag with the mixture it began pouring out of the tip and it would not hold any shape. What could have gone wrong???

    • Reply
      July 2, 2013 at 3:30 pm

      Did you whip it long enough to get good stiffness? Sorry that they didn’t turn out for you!

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    June 25, 2013 at 6:37 pm

    I don’t understand the directions for adding the coloring… any chance you can add a video?

    • Reply
      June 26, 2013 at 11:48 am

      Mel – have your piping bag ready with the tip attached. Use a small paint brush and dip it into the red gel food coloring. Run the paint brush up the inside of the piping bag (like painting a line from bag tip up to almost the top of the bag opening). Rinse the paint brush or use another one and do the same with the blue gel coloring. Then fill the bag with the meringue. The gel coloring will color the meringue in a line and as you squeeze it out it will be striped. Hope that helps. ~heather

  • Reply
    June 25, 2013 at 1:53 pm

    These are so pretty! No joke about eating them before anybody finds them…

  • Reply
    June 25, 2013 at 7:11 am

    I’ve never made meringues before but would like to make them for an Air Force bbq. When do you add the salt and cream of tartar?

    • Reply
      June 25, 2013 at 12:07 pm

      Great catch Nicki. I have updated the recipe to show when to add those ingredients! 🙂

  • Reply
    June 24, 2013 at 5:14 pm

    Melissa…they won’t melt in the heat. I’ve made meringues for years and have never had they melt. When I’ve used mini chocolate chips in them, the chips will get soft but not the meringue. Hope this helps.

  • Reply
    June 18, 2013 at 8:32 am

    will these “melt” in the heat?

    • Reply
      June 18, 2013 at 11:46 am

      I’m not sure Melissa, I didn’t test them that way. They do melt in your mouth – I did test that. 🙂

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