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Colored meringue

Author
Cookinero 24 Sep 2025
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Colored meringue

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.

How to cook Colored meringue

Step 1

Colored meringue

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

Colored meringue

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

Step 3

Colored meringue

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

Colored meringue - FAQ About Ingredients, Baking Time and Storage

It's not recommended. Powdered sugar contains cornstarch which helps stabilize the meringue and gives it that classic smooth texture. Granulated sugar can result in a gritty, less stable mixture.
Store them in an airtight container at room temperature, away from humidity. Properly stored, they will stay crisp for 1-2 weeks. Do not refrigerate, as moisture will make them soft and sticky.
This is usually due to residual moisture. Ensure you bake them long enough (the full 2-3 hours) and let them cool completely in the turned-off oven to dry out thoroughly. High humidity can also be a factor.
Yes, you can use aquafaba (the liquid from a can of chickpeas) as an egg white substitute. Use 3 tablespoons of aquafaba to replace each egg white and follow the same whipping and baking instructions.
Gel or powder food coloring is highly recommended over liquid food coloring. Liquid dyes can add too much moisture and deflate your meringue. Fold the gel color in gently after the egg whites are whipped to stiff peaks.
Yes, you can freeze them for up to a month. Place them in a single layer in an airtight container to prevent them from absorbing odors and to avoid crushing. Thaw at room temperature for an hour before serving.
They are done when they feel dry and firm to the touch and peel away cleanly from the parchment paper. The low baking temperature means they shouldn't take on any color; they should remain white or your chosen pastel shade.

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