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!

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!  

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.

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.  Recipe adapted from

3 large egg whites, room temperature
3/4 cup white sugar
1 teaspoon vanilla extract
Pinch kosher salt
Pinch cream of tartar
Red gel food coloring (such as Wilton)
Blue gel food coloring
16 oz disposable piping bag
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.  
Makes around 25 cookies

Red, White and Blue Roundup – enjoy!

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