Rainbow Meringue Cookies | How to make Rainbow Meringue Cookies

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ByRuchi Bhatia
Created on 14th May 2017
  • Rainbow Meringue Cookies, How to make Rainbow Meringue Cookies
Rainbow Meringue Cookiesby Ruchi Bhatia
  • Rainbow Meringue Cookies | How to make Rainbow Meringue Cookies (3 likes)

  • 0 reviews
    Rate It!
  • By Ruchi Bhatia
    Created on 14th May 2017

About Rainbow Meringue Cookies

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

Rainbow Meringue Cookies, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Ruchi Bhatia. Rainbow Meringue Cookies is a dish which demands no explanations, it's a whole world of flavour in itself. Rainbow Meringue Cookies is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Rainbow Meringue Cookies by Ruchi Bhatia is perfect to serve 10 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Rainbow Meringue Cookies.

  • Prep Time15mins
  • Cook Time20mins
  • Serves10People
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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