Red White and Blue Meringues

I love making things with simple ingredients especially things that my kids can help with.  This is an easy recipe for meringues.  Meringues are made by whipping up egg whites, sugar, some binding agent like cream of tartar or corn starch and flavor.  We made these lemony (not very lemony) but you can also add vanilla or almond extract.

You will need: 3 egg whites, 3/4 cups of sugar, 1/2 tsp cornstarch, 1/2 tsp lemon juice, red and blue food coloring, ice cream or whipped cream for filling

Separate the eggs and use egg yolks for other cooking ventures.  I recommend Creme Anglaise to serve over morning pancakes.  I will show it to you soon.

Whisk the egg whites to stiff peaks.  Make sure they are stiff but do not over beat meaning do not take them over the stiff point and when they start to resemble cotton balls and look lumpy

When the egg whites are stiff add the sugar

corn starch

and lemon juice

Mix until just combined, separate into 2 bowls.

Note: I made a boo boo and added sugar way too early before my eggs where stiff.  This way my meringue ended up a little deflated and not as defined.  When we were squeezing them they looked really watery and should instead look like soft ice cream coming out of the machine.

Add desired amount of food  coloring to each meringue mixture

Mix it well

You should have red and blue mixtures

Spoon the meringue into into a piping bag.  If you do not have a piping bag like me spoon them into ziplock bags.  Make sure they are tightly shot

Cut the end of the bag with scissors

Line a cookie with parchment and squeeze the mixture to make swirls.  If yours look well poopy like mine they will look good after cooking.  No worries

Bake in a 250 F oven for 30-35 minutes until the outside is firm.  Turn off the oven and let them sit in there for another 45 minutes.  Remove and cool.

You can sandwich the meringues with whipped cream.  You can make them super small and serve as garnish on drinks and fruit salads.