Each year, my husband’s coworkers throw a Mardi Gras potluck. Since I am a like satellite of his working break room, passing by a couple of times a week for lunch, I usually contribute to the foodism. This year I decided to make meringues, and since it is a Mardi Gras thing I threw in some colors to fit the occasion.
For the meringue You will need:
2 egg whites at room temperature
1/2 cup sugar
pinch of salt
pinch of tartar cream
1 tsp vanilla extract
For the filling:
Whipped cream and dulce de leche (similar to a caramel spread, but better!)
Separate the egg whites and let them sit for some minutes until they reach room temperature. Start whisking with a fork and once they get foamy you can pass to the electric mixer. Add the salt and tartar cream and keep beating. Once the whites start to mount add the sugar slowly, if you do not wait until the whites are mounting they will become creamy but never stiff enough. Add the vanilla extract and beat until the whites form firm peaks.
Separate the whites in three equal parts, placing them in three different bowls. Add food coloring to each of them. You will need yellow, green (blue+yellow) and purple (blue+red). Mix until well integrated.
Place aluminium foil on a cookie sheet with the shiny side up. With a desert spoon scoop a spoonful of colored whites and place them on the aluminium foil. Bake at 200F (90C very low oven) for 2 hours. Turn the oven off and let them cool in the oven one hour. You can prop the door open with a wooden spoon.
Once they are dry and cool you can take two pieces and paste them together with whipped cream or dulce de leche. Place in an air tight container and enjoy!
Looking at the photo, they look more like an Easter/Spring celebration thing, but egg whites tend to turn everything to pastels and I was afraid of adding too much coloring and starting to feel the flavor of it.
You can modify the colors to have a St. Patrick’s desert (green meringue and gold cream), spring or Easter (add also blues and pinks), or anything you fancy!