Rainbow Meringue Sandwiches

These colorful confections will wow.

rainbow meringue sandwiches
Mike Garten

For these dainty desserts, pipe and bake pastel meringues and make sandwiches with cream cheese frosting.

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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
  1. Heat oven to 200°F and line 4 large baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Bake, rotating pans halfway through, until no longer tacky but still soft, 60 to 65 minutes. Let cool completely on sheet.
  6. 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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