Red, White & Blue Meringues

Tomorrow’s the Fourth of July.  It’s the first major holiday since leaving my waitress job.  To be honest it’s a little surreal knowing I don’t have to work and didn’t have to fight to get my request off to happen.  Instead of “working” we’re going to my mother-in-law’s house to swim, grill brats, and have a fun family day!

Red, White & Blue Meringues | White Lights on Wednesday

This week, I’ve been showing the boys fireworks videos, and they’ve been looking at all the red, white, and blue pins mom’s been grabbing.  But I couldn’t leave it all at arms reach.  We haven’t together in a while, so the littles hopped up on their chair and we made meringues!

Red, White & Blue Meringues | White Lights on Wednesday

These meringue cookies are so easy to make.  They take a while to bake, but the heat is negligible (this coming from a girl in 104 degree weather).  They’re definitely a sweet treat, but the boys loved the texture, and fun colors.  The best part about these meringues is that you can change the colors for any holiday!

Red, White & Blue Meringues | White Lights on Wednesday

Red, White & Blue Meringues
Prep time
Cook time
Total time
Serves: about 8 meringues
  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • Red food coloring
  • Blue food coloring
  1. Preheat oven to 200 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, beat egg whites and cream of tartar with an electric mixture. Once egg whites are good and frothy, slowly add in sugar. Beat until stiff peaks form and sugar is dissolved.
  3. Split meringue batter into 3 bowls. Add 2 to 3 drops of red coloring to one bowl, and 2 to 3 drops of blue food coloring to another bowl; leave the last bowl white. Stir in food coloring until well combined. Transfer meringue batter into piping bags fitted with a small star or #10 piping tip - one color per bag.
  4. Pipe a 1 1/2 inch circle of white meringue on the parchment paper. Pipe a red circle or meringue around the edge of the white circle, making sure the meringues touch. Pipe a blue meringue circle around the red meringue. Repeat with remaining meringue, alternating colors for each cookie.
  5. Bake for 2 hours. Do not open the oven. Remove from oven. Let rest for 5 minutes. Peel cookies off parchment paper.


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