Cooking Tree is serving you a delectable recipe for Pastel Rainbow Meringue Cookies, and we’ll show you how to prepare it from scratch.
I made a lovely rainbow cherry blossom meringue cookie in pastel tones~
It is made using the Swiss meringue method, in which egg whites and sugar are melted in a hot water bath and then whipped, and the texture is firm and crispy.
When making meringue cookies, I really like the feeling of softly squeezed meringue~*^^*
It’s a bit cumbersome because I have to mix the 6 colors separately, but the color came out more lovely than making it with dye directly, and I was prettier.
These are lovely meringue cookies that taste like melting cotton candy~~
Enjoy watching~~♬~
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
- 2 Egg whites
- 110g Sugar
- 1/2ts Vanilla extract, Lemon juice
- Food coloring
Instructions
- In a pot of hot water, mix egg whites and sugar, add vanilla extract and lemon juice, and stir to raise the temperature to 55-60 degrees, then remove from the pot.
- After whipping until the horns are soft, pour them into 6 bowls little by little and mix with food coloring to color.
- Rotate the piping bag by color and apply it to the wall, then fill the center with the white meringue.
- Pan in a pan and bake in an oven preheated to 90-100 degrees for about 90 minutes.
Recipe video
Thank you for watching~♥
Enjoy
