Candy Corn Meringues | Mixed by Mark

Candy corn is a classic Halloween snack, and these Candy Corn Meringues are the perfect salute to that. Not only are they adorable, but they are impressive and professional looking.
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Personally, I’ve never been excited by meringues. They don’t typically have much taste, unless you’re making a special flavored kind, like the Peppermint Meringue Cookies I’ve made before. However, meringues usually look so cute, and they are a fun addition to your party spread. Just make sure you have another dessert or two as well.

Meringues can sometimes be a little finnicky. It's important to make sure the eggs are at room temperature. If you realize "Oh shoot, I forgot to pull the eggs out ahead of time!", so worries. Just let the eggs sit in some warm water for a few minutes, and they'll be room temperature in no time.

Start by preheating the oven to 170°F. For meringues, it’s best to bake them at a low heat for a long time. This will prevent them from browning.
Place a sheet of parchment paper on a baking sheet.

Using a stand mixer with the whisk attachment, beat the egg whites until they are white and foamy. I recommend having the mixer set to a decently high speed. Then mix in the salt and cream of tartar. Mix until soft peaks form.

Next, set a timer for 7 minutes. During those 7 minutes, let the mixer keep running, and gradually add the sugar, little bits at a time. Try to take the full 7 minutes to incorporate the sugar. This allows the meringue to get well-whipped.

Divide the meringue mixture into 3 bowls and add the yellow and orange food colorings. Make sure that the yellow bowl has the most meringue, and the orange bowl has slightly less. The white meringue can be a small amount.

Add the yellow meringue to a piping bag equipped with a large round tip. Pipe medium-sized dollops of yellow meringue onto the baking sheet. The meringue will not expand, so you can place them close together. When piping the meringue, keep the piping bag vertical. When releasing the meringue, be sure to pull up so that your meringue has a nice shape.

Repeat the process with the orange meringue. Add it to a piping bag with a large round tip. Then pipe slightly smaller dollops on top of the yellow meringue. Repeat again with the white meringue, piping even smaller dollops on top of the orange meringue.

Bake the meringues for 2 to 2½ hours. Make sure to check them every so often to make sure they are not browning. When the meringues are finished baking, they should be nice and crisp, and they shouldn't collapse when picked up.

Preheat oven to 170°F.

Using a stand mixer w/ the whisk attachment, beat egg whites til white & foamy.

Add the salt & cream of tartar. Beat til soft peaks form.

Set a timer for 7 minutes. Slowly add the sugar, a little bit at a time, over the entire 7 minutes.

Divide the meringue into 3 bowls. Leave the most meringue in the yellow bowl, w/ a little more in the orange bowl, & only a little in the white bowl.

Add in the food colorings & mix well.

Fill a piping bag w/ the yellow meringue, using a large round tip.

Line a baking sheet w/ parchment paper. Pipe medium-sized dollops onto the baking sheet.

Fill a piping bag w/ the orange meringue, using a large round tip.

Pipe slightly smaller dollops on top of the yellow meringue.

Fill a piping bag w/ the white meringue, using a large round tip.

Pipe small dollops on top of the orange meringue.

Bake for 2-2½ hours, until the meringues are crisp. Make sure to check them periodically to make sure they are not turning brown.