Watercolor Meringues- Colorful ( and fat free!) cookies that require just a few simple ingredients. They are just a tad sweet and have a nice crisp texture.
- Egg whites
- Cream of tartar
- Food coloring
Cream of Tartar
If you do not have any on hand, you can replace your cream of tartar with equal parts lemon juice.
Do I Have to Color My Meringues?
Of course not! This recipe (egg whites/sugar/cream of tartar) is for a basic meringue cookie. You can omit the colors, switch them up, add your favorite flavoring, top them off with your favorite sprinkles/sugar, etc. The sky is the limit when it comes to adding some creativity to these!
How to Get The Watercolor Affect
- Place a piping bag (with desired piping tip) into a large cylindrical cup. Fold the piping bag over the edges of the cup. Drizzle your desired colors of food coloring on to the sides of the piping bag. See the second blog photo for reference.
- Then, you will fill that colored piping bag with the beaten egg whites.
What If I Don’t Have a Piping Bag?
You can use a plalstic storage bag ( AKA “Ziploc”) instead. See this helpful link for instructions.
Recipes Tips and Notes
- Use room temperature egg whites. This will help your egg whites come together faster and better
- When your egg whites are fully beaten, they should a glossy white color.
- While the meringues are baking, do not open your oven. This may cause them to crack.
- Store meringues in a covered container at room temperature.
More Meringues to Enjoy
- 4 egg whites, at room temperature
- 1 cup white sugar
- 1/2 tsp cream of tartar
- 4 to 5 different colors of food coloring/dye
- Place a piping bag (with desired piping tip) into a large cylindrical cup. Fold the piping bag over the edges of the cup. Drizzle your desired colors of food coloring on to the sides of the piping bag. Set aside.
- Preheat oven to 225 degrees. Line two flat rimmed baking sheets with parchment paper or silicone mats.
- With an electric mixer with whisk attachment, beat egg whites on medium speed, then, add in cream of tartar and salt. Continue beating until soft peaks form.
- Then, gradually, add in sugar ( about 1 tablespoons at a time) and continue beating until stiff peaks form. Your egg whites should have a glossy finish.
- Scoop the beaten egg whites into your prepared piping bag. Then, pipe the meringue on top a prepared baking sheet. They should be about the size of 1-2 tablespoons.
- Bake for 1 hour. Then, turn off oven and let the meringues sit in the oven for at least 1 hour, without opening the oven. When meringues are done, they should be dry to the touch.
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Amount Per Serving: Calories: 35Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 8gFiber: 0gSugar: 8gProtein: 1g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate