Rainbow Meringue Sandwiches

Name: Rainbow Meringue Sandwiches
Total time: 2 h
Yield: 14 - 16 serving(s)
Ingredients: 3 large egg whites; Pinch of kosher salt; 1/2 tsp. cream of tartar; 1/2 c. superfine sugar; Gel paste food coloring (yellow, purple, blue, red); 8 oz. cream cheese, at room temp; 3/4 c. confectioners' sugar; 6 tbsp. (3/4 stick) unsalted butter, at room temp; 1/2 tsp. pure vanilla extract

These colorful confections will wow.

By Kate MerkerPublished: Mar 18, 2022

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Mike Garten

Yields:

14 - 16 serving(s)

Total Time:

2 hrs

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For these dainty desserts, pipe and bake pastel meringues and make sandwiches with cream cheese frosting.

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Ingredients

For meringues

3
large egg whites
Pinch of kosher salt
1/2 tsp.
cream of tartar
1/2 cup
superfine sugar
Gel paste food coloring (yellow, purple, blue, red)

For cream cheese frosting

8 oz.
cream cheese, at room temp
3/4 cup
confectioners' sugar
6 Tbsp.
(3/4 stick) unsalted butter, at room temp
1/2 tsp.
pure vanilla extract

Directions

1. Step 1Heat oven to 200°F and line 4 large baking sheets with parchment paper.
2. Step 2In large bowl, using electric mixer with whisk attachment, beat egg whites and salt on medium-high speed until stiff peaks form, 5 to 7 minutes.
3. Step 3Add cream of tartar, then increase speed to high and gradually add superfine sugar 1 tablespoon at a time, waiting 4 to 5 seconds between additions, until meringue forms stiff, glossy peaks, about 6 minutes.
4. Step 4Using separate bowl for each color, mix 1 tablespoon meringue with large drop of food coloring. Using skewer, paint thick stripes of tinted meringue on inside of piping bag fitted with large star tip. Pipe 2-inch rounds onto prepared baking sheets, spacing 11/2 inches apart.
5. Step 5Bake, rotating pans halfway through, until no longer tacky but still soft, 60 to 65 minutes. Let cool completely on sheet.
6. Step 6Meanwhile, make frosting: In large bowl, using electric mixer, beat cream cheese and confectioners’ sugar until smooth, then beat in butter and vanilla. Using small offset spatula, spread about 2 teaspoons frosting onto flat sides of half of cookies, then top with remaining halves. Serve immediately or refrigerate in airtight container up to 3 days.