Pastel sandwiched meringues

Posted on: June 4th, 2009 by admin 1 Comment

This recipe is for a special friend of eatpress’. Indulgent? maybe. Sweet? indeed, but everyone needs a little of this in their mid-week meal plan.


  • 4 egg whites, room temperature
  • 1/4 tsp cream of tartar
  • 1 c sugar
  • 1 tsp vanilla extract
  • Red, blue and yellow liquid food color
  • 1/2 cup chocolate hazelnut spread (Nutella)

Preheat oven to 200°F. Have a pastry bag ready, fitted with a large star piping tip (see Note). Line 2 baking sheets with foil or baking paper.

Beat egg whites until frothy. Add cream of tartar and beat again until soft peaks form. Increase speed to high and, adding sugar a little at a time. Keep going until glossy, stiff peaks form and the meringue feels smooth when rubbed between your fingers. Add the vanilla last.

Divide meringue in thirds, leaving 1 part in the bowl and dividing the rest between 2 other bowls. Whisk 2 drops red, blue and yellow food colour into each batch until blended. Scrape 1 colour meringue into the pastry bag and pipe swirls onto the foil. Wipe inside of pastry bag clean with paper towels or wash it and do the same thing with the remaining meringue.

Bake for 2 hours, or until meringues feel firm. Turn oven off; leave meringues in oven at least 1 hour, or overnight until crisp and dry inside. Sandwich each pair of meringues with 1 tsp hazelnut spread.

Note: In place of a pastry bag fitted with a piping tip, scrape the meringue into a large sturdy ziptop plastic bag, snip about 2cm (1 in) off a corner and proceed.

Recipe and photo: old school womans day (Jacqueline Hopkins)

Tags: ,

One Response

  1. Kit says:

    ooooooooooh YUMMMMM!!!!!!! xoxoxoox

Leave a Reply