Basics/ Desserts/ Sweet Snacks

Multicolour Meringues

I love meringues!! I bake them very often, I combine them with other desserts too… And mostly, I love that I can have fun with meringues, I can let go my imagination, my creativity.

So today, I will explain the step by step to make multicolour meringues.

Let’s start with the beginning, shall we… 😉

You always need the 3 following ingredients: egg whites, sugar and ice sugar. Same weight for each of them. I f you want to have enough batter for 4 colours, you will need at least 100g of each.

Whip strongly the whites. When they get foamy, add the sugar in 3 times. When you get a very firm mixture, add the ice sugar with a spatula. Mix gently, you don’t want to damage the meringue.

Then, you can play!!

Place the meringue in 4 bowls.

Add powder food coloring. I use a knife to spread just a pinch (you can adjust later).

Mix gently, again you don’t want to damage the meringue. At this point, you can add food coloring if you want more color.

Place a cling film on your working station and place the 4 meringue preparations in line. You can also use one cling film per color and make 4 seperate flanges.

Wrap with the cling film.

And place it inside the piping bag with its nozzle. If you chose to make 4 flanges, place them side by side in the piping bag.

After that, enjoy and have fun!!

Don’t you think it would look lovely on a buffet table…

And as far as baking is concerned, 1 hour at 100 degrees.

You know everything!!! Your turn now!!

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  • Reply
    Marvellina | What To Cook Today
    Tuesday November 20th, 2018 at 11:49 PM

    I would love to try this one day Emma!!!! Bookmarked!

    • Reply
      Wednesday November 21st, 2018 at 09:24 AM

      Please do!! It is very easy and makes quite an impression!! Have a great day Marvellina!

  • Reply
    Wednesday December 23rd, 2020 at 12:25 AM


    J’ai fait votre recette à deux reprises mais les meringues craquent. De quoi cela peut-il venir?
    Merci ! Et bonnes fêtes de fin d’année à vous et votre famille

    • Reply
      Wednesday December 23rd, 2020 at 11:16 AM

      ça peut venir du four trop chaud (d’un four à l’autre ça varie) ou du sucre semoule pas assez incorporé aux blancs …

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