Skip to main content

Swirled Meringues

Swirled Meringues




16-20 Meringues


2 Hours 15 Minutes


0 0 votes


  • 3 large egg whites
  • 1/4 teaspoon lemon juice
  • 3/4 cup superfine sugar
  • 2 teaspoons Fleischmann’s Corn Starch
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Food colouring gel



  1. Preheat the oven to 200(f) degrees. Line a baking sheet with parchment paper & set aside.
  2. In a clean glass bowl add the egg whites & lemon juice. Using an electric hand mixer, whisk until frothy.
  3. Add the sugar VERY slowly, ensuring it is fully incorporated after each addition. Continue beating until stiff & glossy peaks are formed.
  4. Add the corn starch, salt & vanilla. Beat until just combined.
  5. Divide the meringue into separate bowls, based on how many colour meringues you would like to make. Use a toothpick to swirl the meringue with the food colouring gel & gently fold in until the colour just begins to incorporate.
  6. Carefully transfer the meringue to a piping bag (one colour per bag) & pipe into dollops on the prepared baking sheet.
  7. Bake for 1.5 hours. Turn off the oven & let meringues stand for an additional hour in the oven. Let cool to room temperature & enjoy!


0 0 votes
Recipe Rating
Notify of
0 Reviews
Inline Feedbacks
View all reviews