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Colored meringue is a delicious and not at all banal dessert. One of the versions of its origin is the name of the dish in the recipe book of Francois Massialot in the 17th century. At that time, the dessert was available only to noble persons. But the more accessible the products became, the faster the recipe spread around the world. Nowadays, it is very easy to make colored meringue, and most importantly, quickly.

Step 1

Whip the egg whites with a drop of lemon juice. First, whisk at low speed. Then gradually increase the speed. At high speed, add powdered sugar one teaspoon at a time, adding every 20-30 seconds. After adding the powdered sugar, whisk the cream for another 5 minutes.

Step 2

Divide the whipped egg whites into several parts in a clean bowl, adding the desired color dye to each.

Step 3

Spoon or pipe the meringue onto a baking tray. Bake at 70℃ for 2-3 hours. Leave in the oven until cool.