Rainbow Meringue Sandwiches
These colorful confections will wow.
Mike Garten
For these dainty desserts, pipe and bake pastel meringues and make sandwiches with cream cheese frosting.
Yields:
14
- 16
servings
Total Time:
2
hours
0
mins
Ingredients
For meringues
3
large egg whites
Pinch of kosher salt
1/2
tsp.
cream of tartar
1/2
c.
superfine sugar
Gel paste food coloring (yellow, purple, blue, red)
For cream cheese frosting
8
oz.
cream cheese, at room temp
3/4
c.
confectioners' sugar
6
tbsp.
(3/4 stick) unsalted butter, at room temp
1/2
tsp.
pure vanilla extract
Directions
- Heat oven to 200°F and line 4 large baking sheets with parchment paper.
- In large bowl, using electric mixer with whisk attachment, beat egg whites and salt on medium-high speed until stiff peaks form, 5 to 7 minutes.
- Add cream of tartar, then increase speed to high and gradually add superfine sugar 1 tablespoon at a time, waiting 4 to 5 seconds between additions, until meringue forms stiff, glossy peaks, about 6 minutes.
- Using separate bowl for each color, mix 1 tablespoon meringue with large drop of food coloring. Using skewer, paint thick stripes of tinted meringue on inside of piping bag fitted with large star tip. Pipe 2-inch rounds onto prepared baking sheets, spacing 11/2 inches apart.
- Bake, rotating pans halfway through, until no longer tacky but still soft, 60 to 65 minutes. Let cool completely on sheet.
- Meanwhile, make frosting: In large bowl, using electric mixer, beat cream cheese and confectioners’ sugar until smooth, then beat in butter and vanilla. Using small offset spatula, spread about 2 teaspoons frosting onto flat sides of half of cookies, then top with remaining halves. Serve immediately or refrigerate in airtight container up to 3 days.
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