Rainbow Meringue

by Editorial Staff

A beautiful rainbow dessert is meringue. To make the meringue, we only need 2 ingredients – egg whites and sugar. To get multi-colored meringue cakes, food coloring is required.

Ingredients

  • Egg whites – 100 g (3 eggs)
  • Sugar (powdered sugar) – 150-200 g
  • Food colors (blue, red, yellow)

Directions

  1. Prepare egg whites and sugar and food coloring for the rainbow meringue.
    Also prepare a pastry bag with the desired attachment and a mat or paper where we will place our meringues.
  2. Separate the egg yolks from the whites.
    Usually, from 3 eggs of category C1, 100-105 grams of protein comes out. This amount requires 150-200 g of sugar. The more sugar, the texture and the meringues themselves will be more stable, but I made the meringue from 100 g of sugar and 100 g of protein, it turned out also great.
  3. If you are making meringues with a hand mixer, then I advise you to use powdered sugar instead of sugar, so that the sugar does not exactly creak on your teeth.
    When the proteins are fluffed up into a lush foam, you can slowly add sugar in a spoonful.
  4. Beat the whites with sugar until they reach steady peaks – this is when the mass is so stable that it does not drain a milli, no matter how you tilt the bowl.
  5. When everything is whipped, it remains to decorate the meringue. You can paint only a bag with gel dyes, but you can do this in this way: divide the protein mass into 3 parts, mix each part with its own color and then fill a pastry bag, combining meringues of all colors in it. As you know, there are 3 colors that, when mixed, give all the colors of the rainbow – blue, red and yellow. We use them.
  6. These are the rainbow meringues (meringues) we get, and if you need to decorate a children’s party, try to insert skewers into them – you will get a beautiful table decorations.
  7. The most important thing remains – put the meringue to dry in the oven at a temperature not exceeding 100 degrees. They dry for 1.5-2 hours (depending on the size of the cakes) and do not redden.
    After that, you need to let the meringues cool down – you can also take them off the mat in the same place, in the turned off oven, and already cooled down. They are removed very easily.

Enjoy your meal!

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