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Creamsicle Meringues

Author: Martha Stewart Living

Serves: makes 25

Ingredients

  • 3 large egg whites, at room temperature

  • 3/4 cup sugar

  • 1/2 vanilla bean, seeds scraped

  • pinch of salt

  • large pinch of cream of tartar

  • 1 t. finely grated fresh orange zest

  • orange gel-paste food coloring

 

Instructions

 

  • Preheat oven to 200F

  • Combine egg whites, sugar, and vanilla bean seeds in a heatproof bowl.

  • Set bowl over a pot of simmering water and stir until the sugar is dissolved and mixture is warm, about 3 minutes.

  • Add salt and cream of tartar

  • Beat with a mixer on medium high speed until stiff and glossy peaks form

  • Meringue should be almost cool, about 7 minutes

  • Beat in zest

  • Using a small paintbrush, paint 3 vertical stripes of food coloring inside pastry bag fitted with # 805 round tip

  • Fill bag with meringue and pipe 1 inch circular shapes on 2 parchment lined baking sheets

  • Apply less pressure to pastry bag as you finish, and swirl the tip off in a circular motion

  • Bake until crisp on the outside but soft on the inside

  • Martha Stewarts recipe recommends 1 hour 15 minutes but I needed to 2 hours

  • Let cool completely and store in an airtight container

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