Rainbow Meringue Cookies | How to make Rainbow Meringue Cookies

By Ruchi Bhatia  |  14th May 2017  |  
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  • Rainbow Meringue Cookies, How to make Rainbow Meringue Cookies
Rainbow Meringue Cookiesby Ruchi Bhatia
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    10

    People

7

0





About Rainbow Meringue Cookies Recipe

Magical melt-in-the-mouth moments are created with these heavenly meringues.

Rainbow Meringue Cookies is one dish which makes its accompaniments tastier. With the right mix of flavours, Rainbow Meringue Cookies has always been everyone's favourite. This recipe by Ruchi Bhatia is the perfect one to try at home for your family. The Rainbow Meringue Cookies recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Rainbow Meringue Cookies is 15 minutes and the time taken for cooking is 20 minutes. This is recipe of Rainbow Meringue Cookies is perfect to serve 10 people. Rainbow Meringue Cookies is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Rainbow Meringue Cookies. So do try it next time and share your experience of cooking Rainbow Meringue Cookies by commenting on this page below!

Rainbow Meringue Cookies

Ingredients to make Rainbow Meringue Cookies

  • 4 - Large organic egg whites, at room temperature
  • 115g - Caster sugar
  • 115g - Icing sugar
  • Few drops of pink, purple and yellow edible color

How to make Rainbow Meringue Cookies

  1. Preheat the oven at 120C. Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
  2. Tip the 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
  3. Now turn the speed up and start to add 115g caster sugar at a time . Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy
  4. Sift one third of 115 icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time . Again, don’t over-mix. The mixture should now look smooth and billowy, almost like a snow drift.
  5. Take one large icing bag, squeeze two thee drops of all the three colors, put rosette nozzle in it. Fill the icing bag with the meringue mixture, Bake for 20 minutes until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack.
  6. The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.

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