This recipe is based on Martha Stewart’s Meringue Swirls, mixed with my grandmother’s Snowdrops recipe. Our current oven is the only oven I’ve ever had that made Snowdrops fail. My middle daughter has a subscription to Martha Stewart Living, and tried to make her swirls. It was a mixed bag – she loved the colors, but disliked the orange zest. She also disliked the lack of chocolate, and though there should be more color. After some starts and stops, these rainbow meringues, called Unicorn Poop in our house, were born.
As with all meringues, we recommend making these on clear, dry days. Making meringues on humid days will lead to sticky meringues, and nobody likes that.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.
- 3 large egg whites
- 1/2 vanilla bean
- 3/4 white sugar
- pinch salt (about 1/16 tsp)
- pinch Cream of Tartar (about 1/16 tsp)
- 3/4 cup mini chocolate chips (Enjoylife is allergy-friendly)
- gel food coloring (you can use a full rainbow, or vary colors based on the holidays or favorite colors)
- Optional – sparkly sugar to sprinkle on top of the Unicorn Poop
Using the metal bowl from your stand mixer, use a regular wire to whisk together egg whites and sugar. Using a paring knife, then split the half of the vanilla bean in half long-ways and scrape the seeds out and into the bowl. They will look like a lot of little black dots.
Pour about 2 inches of water into a medium pot, and put that over medium heat. Put your metal stand mixer bowl on top of the pot of hot water (as if using it as a double boiler) and whisk together for a couple minutes, until the sugar is dissolved and the mixture begins to get warm.
Return the stand mixer bowl to the stand mixer, and use the whisk attachment to begin beating the eggs. Add the salt and Cream of Tartar to the egg mixture. Continue to beat for about 5 minutes, until it’s glossy and forms a stiff peak (a good test is when you lift the top of the stand mixer – if the meringue holds it’s shape, it’s at the right consistency).
Use a silicone spoonula to fold in the mini chocolate chips.
Prep a gallon sized zip top bag to make the meringues. Using a small paint brush dipped in the food coloring, paint stripes up the sides of the bag. Next, scoop the meringue mixture into the zip-top bag, and seal the top. Clip the end off one corner of the bag, and pipe small swirls onto the lined cookie sheet. Leave an inch and a half or so between each swirl. If using, sprinkle the sparkly sugar on top of the swirls now, before going into the oven.
Bake at 200F for an hour and 15 minutes to an hour and a half. Start checking at an hour and 15, and see if the meringue is hard. If not, leave it in for a little longer. Due to oven differences and humidity levels, sometimes the meringues won’t be hard at an hour and a half, in which case, keep it in a little longer until they are.
Store in an airtight container for a week or two, if they last that long.
This recipe is linked to Eats Amazing Fun Food Friday #5
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