Candy Corn Meringues
If you are cooking meringue in advance or a lot at once – don’t place them in the fridge, instead they should be stored in a sealed package for about a week.
The orange color can be by mixing yellow and red dye in a 3:2 ratio.
If you have a little extra white mix for meringues or other colors, you can make small ghosts using sprinkles for eyes and mouth.
It’s better to cook meringues at low temperature for a longer period as well.
Light, airy, sweet dessert, great idea for Halloween!
Some helpful tools you might need…
- Cupcake decorator – I use this one, it works well and has a variety of tips
- Silicone Baking Mats – I have different ones I bought overseas but these are similar and very helpful when baking and make cleanup a lot easier
Candy Corn Meringues Recipe
By Published: October 28, 2018
- Yield: ~20
- Prep: 30 mins
- Cook: 60 mins
- Ready In: 2 hrs 0 min
If you are cooking meringue in advance or a lot at once - don't place them in the fridge, instead they should be stored in a sealed …
Ingredients
- 4 eggs
- 220 g sugar
- 2 tsp corn starch
- a few drops coconut and orange extract
- a few drops vanilla
- yellow and orange food coloring
Instructions
- Separate the whites from the yolks (you can store the whites and use the yolks for something else). Put the whites in a mixer and beat on high speed until thick. After 5 minutes gradually add the sugar and corn starch, then beat for another 5 minutes. It should be thick and form peaks.
- Divide beaten egg whites into 3 parts, putting them in a three bowls - one for the yellow (put more of egg whites), orange (a little less) and white (less)meringues.
- In the bowl of yellow meringue add vanilla and yellow coloring. In the bowl for the orange meringue, add the orange extract and orange dye or mix yellow with red coloring (3:2). In a bowl for the white meringue, add the coconut extract.
- Beat the egg whites in each bowl again for 3- 5 min.
- Preheat oven to 160 'C.
- Fill piping bags separately, one white, and the others with orange and yellow. Use a large round tip. If you have only one tip or one cupcake decorator like me, just start with yellow and then wash in between other colors.
- Lay parchment paper in a pan. Squeeze out the yellow meringue about an inch across, then on top, squeeze out the orange, finally finishing with the white meringue on top. It should be in the form of a pyramid.
- Put the pan in the preheated oven on the bottom shelf, immediately reduce the temperature to 110'C and cook for about 60 min., then turn off the oven, leaving the meringues for another 20-30 minutes, then pull them out and cool.
WordPress Recipe Plugin by ReciPress
