How to Make Meringue Art – Perfect for Paint Parties!

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Meringue art is a beautiful and impressive way to elevate your desserts to the next level. Whether you’re looking to create intricate designs on top of pies, cakes, or cookies, or want to wow your guests with edible works of art, mastering meringue art is a fun and rewarding skill to have in your baking arsenal. In this article, we will explore the step-by-step process of how to make meringue art.

This meringue art project is the perfect easy painting idea for a child’s paint birthday party or a fun paint playdate with their friends!

I love making meringue cookies because they are a light, delicate treat that satisfies my sweet tooth without feeling too heavy. The first time I made them, I was amazed at how simple the recipe was – egg whites and sugar whipped up into a fluffy cloud of sweetness. The result is a cookie that tastes like a toasted marshmallow, with a crisp exterior and a soft, pillowy interior.

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One of the things I love most about this meringue cookie recipe is how versatile it is. You can pipe the meringue into different shapes to create meringue pops, nests, or swirls on top of pies. The possibilities are endless!

Plus, they make a beautiful addition to any dessert table or as a homemade gift for friends and family. If you’re looking for an easy and delicious treat that looks impressive but is quite simple to make, try this meringue cookie recipe – you won’t be disappointed!

Ingredients Needed to Make Homemade Meringue Art:

1. Egg whites at room temperature.

Crack the eggs and separate egg yolks into egg whites in a separate bowl. To make meringue art, preheat your oven to the desired temperature. Next, in a clean and dry mixing bowl, beat the room-temperature egg whites until they form stiff peaks. Gradually add in sugar while continuing to beat the mixture on high speed until it becomes an airy form that is glossy and holds its shape. For a glossy mixture, add one-half of a teaspoon of lemon juice.

Use a balloon whisk and a big bowl for hand whisking. When making a French meringue, try whisking the mixture longer and more slowly, then cook it at a lower temperature for a longer baking time. If you try to make a Swiss Meringue, you will need a candy thermometer. 

2. Granulated Sugar

Preheating your oven to the desired temperature (212 degrees F) to bake the meringue art. In a clean and dry mixing bowl, beat the room-temperature egg whites until stiff peaks form. Gradually add granulated sugar while beating the mixture until it becomes glossy and holds its shape.

3. Cream of Tartar

To achieve a stable meringue, add a pinch of tartar cream to the mixture before beating the egg whites. This will help the meringue hold its shape and structure while baking.

4. Put some kiwi jam on the canvas and color it like grass. Sprinkle with cookie crumbs.

5. Add some colors, glue some birds from sprinkles and clouds from almonds on the jam, and complete the painting with the rest of the components.

6. Almond petals

7. Cookies

8. Marshmallows

9. Sprinkles, Chocolate Chips

Tools Needed in Making Meringue:

• Piping Bags. (Use a pastry bag with an attached piping tip for the most beautiful meringues. You can place your meringue into piping bags fitted with a 1M piping tip.)
• Electric Mixer or handheld mixer.
• Parchment-lined baking sheets
• Rubber Spatula is used for coating over time.

How to prepare the perfect meringue:

When preparing meringue, always start with a clean, dry mixing basin. Any remaining moisture or traces of fat can prevent the egg whites from whipping. Even if it appears clean, I wipe down my stand mixer bowl with a clean paper towel before beginning.

Draw two rectangles with sides 7* 4 inches on baking paper. Flip the paper over. Place the protein mixture in a pastry bag and pipe it onto the paper to form rectangles.

Cold eggs are simpler to separate, but they are easier to whip at room temperature. That’s why I like to split my eggs out of the fridge and then set the whites aside in the mixing bowl on the counter while I measure the rest of the ingredients. Before beating the egg whites, sprinkle the cream of tartar over them to allow them to dissolve.

Using a knife, smooth the meringue surface. Place the baking paper on a baking tray. Preheat the oven to 212°F and dry the meringues for about 1 hour.

Some meringue recipes caution against overwhipping the egg whites, which causes them to deflate and become frothy. You don’t have to worry about that with these recipes, though: cream of tartar keeps the egg whites from overwhipping, allowing you to whip the meringue to very stiff peaks without fear of collapse.

Designing your Meringue:

1. Layer your meringue using your rubber spatula on your parchment paper and allow it to dry; it will eventually harden to have your classic shape and look. 

2. Begin painting with the green food color to form plants and leaves.

3. Make some flowers with red food color paint.

4. Add chocolate chips, almonds, and sprinkles to add design and be creative.

Proper Storing of Meringue:

If meringue cookies are kept at room temperature in an airtight container, they can remain fresh for up to five days. Line a baking sheet with parchment paper to keep the meringue cookies from clinging to one another.

The chewy-meets-crunchy texture of the meringue cookies will turn sticky when they come into contact with air. To crisp them up again, I find that placing them back into the airtight container coated with parchment paper and leaving it overnight works well. This is truly a chewy treat for your parties!

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