Festive Meringues

Festive Meringues
Prep Time
20 min
Cook Time
50 servings

Whip up a batch of these candy-like confections to dress up a holiday table.

Courtesy of Jennifer Low.



egg whites
tsp (2 mL) cream of tartar
pinch of salt
cup (250 mL) sugar
to 8 drops green food colouring
tsp green or red decorative baking sugar


Step 1

Preheat oven to 200 F (100 C). Line two baking sheets with parchment paper.

Step 2

In bowl, beat egg whites (use either electric handheld or stand mixer) until soft white peaks form, then beat in cream of tartar and salt. Tip: Do not add cream of tartar before beating to soft peaks or meringue will not keep its shape).

Step 3

Beat in sugar a couple tablespoons at a time until mixture is white, dense and shiny and “pulls up” into peaks that hold their shape (the tops will bend a little but the peaks will not slide back into the mixture).

Step 4

To colour-streak the egg whites, add 1 drop of food colouring to the beaten egg whites. Use a regular teaspoon to draw in one motion the food colouring through the egg whites to form a ribbon of colour. Do not stir the colouring around because you will disperse the colour through the egg whites and not achieve a coloured streak running through. Also be careful there is no “pooled” food colouring that is not “bled” into the egg whites; if there is pooled colouring, “draw” the spoon again through it (colour-streaking is easier than it sounds).

Step 5

Using a clean teaspoon, scoop into the colour-streaked egg whites, spooning up 2 tablespoons at a time. Use your finger to scrape the egg white off the spoon and onto the parchment paper, creating a peaked dollop.

Step 6

Continue making dollops 2 inches (5 cm) apart on sheets. Add drops of food colouring one at a time and streaking through as you “use up” the colour-streaked portions of egg white. Sprinkle each dollop with a pinch of decorative sugar.

Step 7

Bake on middle racks of oven 1 hour. Keeping meringues in oven, turn off heat and allow meringues to dry in closed oven 1 additional hour. Makes 50 Festive Meringues. Store in sealed container in dry place (not the fridge) up to 2 weeks.

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