Unicorn Meringue Twists
Light, airy, and colorful meringue treats that are surprisingly simple to make and perfect for any celebration.
Ingredients
Main Ingredients
- 4 pieces egg whites (room temperature) Egg whites should be at room temperature for best results.
- 1 cup granulated sugar Sugar should be added gradually.
- 0.5 tsp cream of tartar Helps stabilize the meringue.
- 1 tsp vanilla extract For flavoring.
- as needed tsp gel food coloring (pastel shades) For creating colorful meringue ribbons.
Instructions
Preparation
- Preheat the oven to 225°F (110°C) and line baking sheets with parchment paper.
- In a clean, grease-free bowl, beat the room temperature egg whites until foamy and opaque, about 1-2 minutes at medium speed.
- Add cream of tartar and continue beating to stabilize the foam.
- Gradually add granulated sugar, about a tablespoon at a time, and beat until stiff, glossy peaks form.
- Gently fold in vanilla extract with a spatula.
- Prepare a pastry bag fitted with a large round or star tip; paint gel food coloring stripes inside the bag.
- Spoon the meringue into the bag, avoiding mixing the colors.
Baking
- Pipe twist shapes onto prepared baking sheets.
- Bake for 75-90 minutes until dry and easily lift off the parchment.
- Turn off the oven and cool the meringues completely inside with the door closed or slightly ajar.
Notes
Store fully cooled meringues in an airtight container at room temperature for up to a week. Avoid refrigerating as humidity will soften them.