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Meringues marbrées

Meringues marbrées




16 à 20 meringues


2 Heures 15 Minutes

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  • 3 gros blancs d’œufs
  • 1/4 c. à thé de jus de citron
  • 3/4 tasse de sucre superfin
  • 2 c. à thé Fécule de Maïs Fleischmann’s®
  • 1/8 cuillère à café de sel
  • 1 c. à thé d’extrait de vanille
  • Préparation colorante en 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!
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