Rainbow Meringues or Unicorn Poo
So I’m sharing this as I’ve been asked by a few people for the recipe, and I started doing these a few years ago when I needed items that were gluten, dairy and soy free, for parties. So I’m hoping it helps others. Of course you can just make them plain but I’ve included the steps and pictures for making them rainbow as well. And even though I call them rainbow meringues, E insists on calling them unicorn poo.
Ingredients
- 2 egg whites
- 2 pinches of cream of tartar
- 1/2 cup of caster sugar
- dash of vanilla, vanilla bean paste or any other flavour. I sometimes use rose water
Whisk egg whites and cream of tartar till they form stiff peaks. Then add the sugar and whisk until dissolved. you can tell if its dissolved, because when you rub it between your fingers it will feel smooth not gritty. At this point add your flavour if you want it, and whisk till its’s mixed in.
Now if you don’t want to make them rainbow and covered in sprinkles, tgis is the point where you either colour your mix or leave it plain, and pipe it onto your baking trays and pop them in the oven at 120 degrees celcius, for about 2-4 hours depending on how big you have made them. Small ones are generally only 2 hours.
But if you want rainbow ones, read on.
If you 2 colours you will need to devide your mix into 2 bowls. If you want 3 colours, then three bowls. 4 colours 4 bowls. You get the idea. Divide your mix between those bowls, and add a different colour to each bowl. Mix it untill all the mixture in that bowl is coloured, then repeat for each seperate bowl.
Once all the mix is colours lay out a piece of cling wrap and place your mixture on the cling wrap in lines side by side.
You don’t need to be too neat about it, because it’s all about to get mixed up together anyway.
Once all your mix is on the cling wrap, fold it over on top of itself to roll it up like a sausage, or like your wrapping your mixture up like a wrapped lolly.
Twist the ends, then thread the one end through the nozzel of your piping bag. Trim the end off, then your ready to start piping.
If you want sprinkles, then add them now before you pop them in the oven. Then bake at 120 degrees celcius for about 2 hours if they are small, but anywhere up to 4 hours if they are big.
You will know if they are cooked because they will pull off your baking paper or tray easily. Let them cool and they are ready to serve.
Enjoy
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