Rainbow Meringue Cookies

Hello again! So many of you were very interested in our Rainbow Meringue Cookies so we decided to make it our next blog post. We have received so much positive feedback about our last blog post so I will definitely keep them coming! With Fall right around the corner and holidays coming, I am sure there will be a lot of fun blog posts to come.

These Meringues are a little less classic in shape but can definitely be made to look like the classic Meringue cookies were used to seeing too! I’ll explain that in the directions. Recipe will be included at the end of this post! We’d love it if you tag us in your creations if you use any recipes from the blog so we can see what you make! Our IG is @busybakerssupplies

I would like to start by saying when making any Meringue (sugar & egg white mixture) that you need to make sure your bowl is very clean because any oil residue can ruin the meringue cookies. The same goes for the spatulas you use too. First you want to start with your egg whites. I like to separate them in a bowl before they go in my mixer in case any egg yolks get in.

I put my egg whites in my mixer bowl and start with mixer on a lower speed. For the kitchen aid that’s 2-4. However, please note that you can definitely make this recipe using a hand mixer too!

You will let the egg whites mix until you start to see the egg whites get foamy.

At this point, you will add your sugar in slowly. Do it over about 20 seconds. If you are using a stand mixer, you can leave it on while you do this. If you’re using a hand mixer, you can stop mixing while you add the sugar then start again.

After you’ve added the sugar, you want to turn up the speed it 6 then to 8 after about 1-2 minutes. For meringues, you want to mix them to a stiff peak. This will take anywhere from 5-8 minutes, depending on your mixer.

In the mean time since I have a stand mixer, I use this time to get my tips and bags ready. I used the Sultan Tips for these cookies since they’re so popular these days! For a more popular look you can also use my favorite Ateco Tip 852 or other large star tips. You want to just cut the bottom of a large disposable piping bag and drop the tip right in.

Now back to the actual meringue. You want to mix it until it reaches a stiff peak. That means when you take the whisk out, it holds the peak.

This is perfect. Now I use Clear Vanilla to flavor my meringues. I add it at this point and mix for another 20 seconds or so. You do want to make sure to not over mix it once it reaches the stiff meringue or it can curdle like cottage cheese.

At this point, I separate my meringue into 4 bowls and add a couple drops of Chefmaster Food Coloring to each bowl. You can use as many or as few colors as you want. I didn’t mix the colors 100% because I like a small amount of marble in the colors. 

Once all of your colors are mixed to your liking then don’t over mix. You will need to lay out a piece of plastic wrap to lay your meringue out so they can be marbled in the piping bag. Put equal stripes of meringue on the plastic wrap, as shown below.

Then wrap the plastic wrap like an old fashioned candy. Pull each side over so the meringue is completely covered in plastic wrap.

Cut a piece of the end off and insert this whole thing into your piping bag.

I line my pan with a sheet of parchment paper then pipe directly onto the parchment so the meringues don’t stick to the pan. Don’t use any grease or cooking spray!!

Now you bake them for 1 hour in a preheated oven. Make sure to NOT OPEN THE DOOR AT ALL during this baking time or they will crack. You will see in my picture, a few are cracked thanks to my lovely husband who opened the door too soon because he couldn’t wait to get his hands on these delicious little treats. The good thing is that they still taste just as delicious! After you have baked for an hour, turn the oven off and leave them in there for 2 more hours. They need to slowly come back to room temperature. After that long wait period, you will end up with delicious meringues that are crispy on the outside and chewy on the inside!

Rainbow Meringue Cookies

Ingredients:
4 egg whites
1 cup sugar
2 tsps clear vanilla
Chefmaster Gel Food Coloring (optional)

Directions:
1. Preheat oven to 225 degrees Fahrenheit.
2. Put egg whites in mixer bowl. Start mixing on low speed (2-4).
3. Once you see egg whites are foamy, gradually add sugar. (Sugar should be added over about 20 seconds.)
4. Turn up speed to about 6 and mix for another 1-2 minutes.
5. Turn up the speed to 8 then mix until a stiff peak has formed.
6. Add Clear Vanilla now and mix for about 20 seconds until it is well combined.
7. Split meringue mixture up into 4 bowls and add gel food coloring now, if desired.
8. Combine colors onto plastic wrap then put into pastry bag with desired tip attached.
9. Pipe meringues onto cookie sheet lined in parchment.
10. Bake for 1 hour. Make sure to NOT open the oven door at all during this time.
11. Turn off oven and let meringues sit inside for 2 hours.
12. Take out and enjoy. These can also be stored in an airtight container for a snack or dessert later!

Thanks for reading. As always, happy baking!

~Nicole

Surprise Inside Cookies

Hi! I am very excited to start sharing more tidbits, techniques, recipes and more to help you all with your baking adventures! Thanks for reading and I hope you enjoy this tutorial on Surprise Inside Cookies. This is a great activity to do with kids!

First, you want to make your favorite Rolled Sugar Cookie Dough. There are a lot of recipes out there and any of them will work! Separate 3 small balls to make into colors, or as many colors as you want.

Then take your favorite Gel Food coloring and add a couple drops on to each ball of dough. I use Chefmaster Food Coloring because I find you can use a small amount to get truly vibrant colors and it doesn’t brown when baking.

Then knead each color in until it is a solid color.

Roll the 3 colors into strips and make a pattern with the dough as shown below.

Then twist the dough to help marble the colors.

Put another sheet of parchment paper on top and roll the dough out into your desired thickness. I roll my cookies out to 1/4″ using my Joseph & Joseph Rolling Pin. It is so helpful and available on Amazon!

Now you want to cut out your mini cookies. For this I used a Cactus cutter that was about 1.25″ but I recommend a simpler shape for your first try. There are endless possibilities on mini cookie cutters! I have also used stars and hearts. Put a sheet of plastic wrap over your dough so when you’re cutting out the cookies, they don’t get stuck in the cutter. Your dough should also be cold when cutting cookies for best results.

Once you have the desired amount of cookies cut out, start to lay them on top of each other. The amount of cookies you’ll want will vary depending on how many total cookies you want to make.

Roll out more plain sugar cookie dough to wrap around your mini shapes. I am sure you might notice the black specs in my dough. That is from the Vanilla Bean Paste that I use in all my cookie dough for an amazing Vanilla Bean flavor!

Then place your mini cookies in the center of this Sugar Cookie dough! Make sure your mini cookies are pushed together so they don’t separate. Roll the cookie dough over the minis until you can no longer see them.

Then gently roll it into a smooth cookie dough log.

At this point, I covered it in sprinkles for a fun addition. This is completely unnecessary but everything is more fun with sprinkles! I used Shimmies for this and they’re available in a ton of colors!

Make sure to refrigerate the dough for about 30 minutes at this point so it’s hard enough to cut through easily. Then take it out and cut it immediate to your desired thickness using a very sharp, serrated knife. Bake on a piece of parchment paper in a preheated 350 degree oven. I bake these cookies for 8-10 minutes until the bottom is light browned.

These are so fun for holidays, birthdays and just any time cookies! Please let me know if you give them a try and what else you would like to see in future blog posts!

As always, happy baking! ~Nicole