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Ingredients

Directions

  • Put egg whites and sugar in a heatproof bowl set over a pan of simmering water. Heat, whisking constantly, until sugar is dissolved and mixture is warm to the ouch, 2 to 3 minutes.

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  • Transfer egg-white mixture to the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, about 15 minutes. Whisk in food coloring, 1 drop at a time, to achieve desired shade of pink.

  • Preheat oven to 175 degrees. Transfer about 1 1/2 cups meringue to a pastry bag fitted with a small star tip (such as Ateco #21). Pipe 1-inch spiraled mounds with peaked tops onto baking sheets lined with parchment paper, spacing 1 inch apart. Repeat with remaining meringue, transferring it to the pastry bag in batches.

  • Bake until meringues are crisp and can be removed easily from parchment, about 1 hour 40 minutes. Let cool on sheets on wire racks. Store in layers between pieces of parchment paper in airtight containers.

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