Meringue Swirls

April 19, 2013

I have a dark past with meringue. In an effort to make macarons, I had to create it. Let us just say that it was not pretty. After much investigation,I finally realized that I had not added cream of tartar. Whoops. Maybe next time I'll remember the whole recipe.


  • 3 large egg whites, room temperature
  • 3/4 cup sugar
  • 1/2 vanilla bean, seeds scraped
  • Large pinch of salt
  • Large pinch of cream of tartar
  • 1 teaspoon finely grated fresh orange zest
  • Gel-paste food coloring, in orange

  1. Preheat oven to 200 degrees. Combine egg whites and sugar in a heatproof bowl. Add vanilla bean seeds. Set bowl over a pot of simmering water, and stir until sugar dissolves and mixture is warm, about 3 minutes. Add salt and cream of tartar.
  2. Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in zest.
  3. Using a small paintbrush, paint 3 vertical stripes of food coloring inside a pastry bag fitted with a 1/2-inch round tip (Ateco #805). Fill bag with meringue, and pipe 1 3/4-inch circular shapes (they don't need to be perfect rounds) 2 inches apart on 2 parchment-lined baking sheets. As you finish piping each shape, apply less pressure to pastry bag, and swirl the tip off in a circular motion.
  4. Bake meringues until crisp on the outside but still soft inside, about 1 hour 15 minutes. Let cool completely on a wire rack.
Yum yum!
(Image and recipe from Martha Stewart)


  1. These are gorgeous! Have you tried making them yet?

    <3 Melissa

    1. Hi Melissa...not this particular recipe, (with the alternating swirls) but I have done the basic meringue. It helps if you have a stand mixer, but a hand mixer works just as well!



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