Meringue Cookies. An easy recipe for patriotic Red, White & Blue Meringues that are not only fun to make but also to eat. Use this meringue recipe as a base to make other colored meringues for any occasion.
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Cook’s Notes
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 meringue cookies. 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.
Ingredients in Meringue Cookies
- Egg Whites
- Sugar
- Vanilla
- Kosher Salt
- Cream of Tartar
- Food Coloring of choice.
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 Recipe
Recommended Tools
Ingredients
- 3 large egg whites, room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 pinch kosher salt
- 1 pinch cream of tartar
- red gel food coloring
- blue gel food coloring
- disposable piping bag
- 1 M star tip
Instructions
- Preheat oven to 200 degrees F. Line 2 large baking sheets with parchment paper and set aside.
- 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.
- 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.
- 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.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
Did you try this recipe?
Please Leave a Review & Star Rating!Red, White and Blue Roundup – enjoy!
- Red, White & Blue Ice Cream Sandwiches – from Farmgirl Gourmet
- Red, White & Blue Summer Salad – from Real Mom Kitchen
- Red White & Blue Raspberry Candy Bars – Cherry Tea Cakes
Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
I’d love for you to add this to my Patriotic pinterest board http://www.pinterest.com/craftyallie/patriotic-anything-red-white-and-blue-for-memorial/
Follow me on Pinterest and I’ll invite you to the board
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!
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!
just melting the sugar. That’s it. Makes them smooth and not gritty.
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???
Did you whip it long enough to get good stiffness? Sorry that they didn’t turn out for you!
I don’t understand the directions for adding the coloring… any chance you can add a video?
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
These are so pretty! No joke about eating them before anybody finds them…
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?
Great catch Nicki. I have updated the recipe to show when to add those ingredients! 🙂
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.
will these “melt” in the heat?
I’m not sure Melissa, I didn’t test them that way. They do melt in your mouth – I did test that. 🙂