Tricolor meringues are a simple baked confection made from whipped egg whites and sugar, finished with soft pastel stripes for visual appeal. Despite their refined appearance, they rely on a straightforward technique that transforms a few ingredients into sweets. The gentle heating of the egg whites and sugar creates a stable mixture that whips smoothly and pipes cleanly. These meringues are well-suited for dessert platters, celebrations, or as light sweets to serve after a meal.
What Are Tricolor Meringues?
Tricolor meringues are classic baked meringues given a decorative twist with multiple food colors piped into a single swirl. They’re typically made using a Swiss meringue method, where egg whites and sugar are gently heated before whipping, resulting in a smoother and more stable mixture.
Pro Tips for Perfect Tricolor Meringues
- Make sure the sugar is dissolved in the egg whites before whipping. Rubbing a drop between your fingers should feel completely smooth.
- Use gel or paste food coloring instead of liquid to avoid thinning the meringue.
- Whip the meringue until it’s glossy to ensure defined shapes that won’t spread in the oven.
- Bake at a low temperature, and let the meringues cool gradually to keep them dry and crisp.
Frequently Asked Questions
Why Are My Meringues Sticky After Baking?
Sticky meringues are usually caused by humidity or underbaking. Meringues love dry environments, so humid kitchens can make them absorb moisture from the air. Baking them a little longer at a low temperature and letting them cool completely in the oven can help. Proper storage in an airtight container is also essential.
Can I Use Granulated Sugar Instead of Caster Sugar?
Caster sugar is ideal because it dissolves quickly, but granulated sugar can work if fully dissolved during the heating step. The key is patience while stirring the mixture over the water bath. Any undissolved sugar can lead to a grainy texture. If in doubt, caster sugar gives the most reliable results.
Do I Have to Use the Swiss Meringue Method?
While you can make tricolor meringues with other methods, Swiss meringue provides better stability and a silkier texture. Heating the egg whites and sugar reduces grittiness and helps the meringue whip up stronger. This makes it especially useful when piping decorative shapes. It’s a small extra step with big rewards.
How to Store Tricolor Meringues
When stored properly, tricolor meringues can last up to two weeks. They should be kept in a completely airtight container at room temperature and layer them carefully with parchment paper to prevent breakage. Avoid refrigeration, as moisture will soften them. If they lose crispness, a short re-dry in a low oven can help.
Ingredients
How to Make Tricolor Meringues
Add the egg whites and caster sugar to a heatproof bowl and place it over a pot of gently simmering water. Stir constantly until the sugar has completely dissolved.
Add the egg whites and caster sugar to a heatproof bowl and place it over a pot of gently simmering water. Stir constantly until the sugar has completely dissolved.
Turn a piping bag inside out and place it over a tall jar for support. Using a clean paintbrush, paint vertical stripes of pink and purple food coloring down the inside of the bag.
Remove the bowl from the heat and whip with an electric mixer until it becomes thick.
Carefully turn the piping bag the right way around, keeping the colored stripes intact, and place it back into the jar.
Turn a piping bag inside out and place it over a tall jar for support. Using a clean paintbrush, paint vertical stripes of pink and purple food coloring down the inside of the bag.
Line a baking tray with parchment paper and pipe small meringue kisses onto the tray, lifting the bag slightly at the end to form neat peaks.
Carefully turn the piping bag the right way around, keeping the colored stripes intact, and place it back into the jar.
Bake in a preheated oven at 212°F (100°C) for 40 minutes.
Spoon the whipped meringue into the bag.
Line a baking tray with parchment paper and pipe small meringue kisses onto the tray, lifting the bag slightly at the end to form neat peaks.
Bake in a preheated oven at 212°F (100°C) for 40 minutes.
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