Pink-Marbled Meringues Pink-Marbled Meringues

Pink-Marbled Meringues | Food styling by Claire Stubbs | Prop styling by Genevieve Wiseman Image by: Jeff Coulson

Both airy and crunchy, swirly one-bite meringues make the perfect holiday gift. For a sophisticated yet simple ending to a dinner party, crumble a couple of them over a bowl of ice cream then top with fruit.

  • Prep time 15 minutes
  • Total time 2 hours & 45 minutes



In large bowl, beat egg whites with cream of tartar until soft peaks form; beat in sugar, 2 tbsp at a time, until stiff glossy peaks form. Using toothpick dipped in pink food colouring, swirl into egg whites; gently fold until marbled.

Using pastry bag fitted with star tip, pipe meringue in 1-inch (2.5 cm) mounds onto parchment paper–lined baking sheets; sprinkle with pistachios.

Bake in top and bottom thirds of 200°F (100°C) oven, rotating and switching pans halfway through, until dry, about 2 hours. Turn off oven; let stand in oven for 30 minutes. Let cool on rack. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week.)

Makes 60 pieces.

Nutritional facts Per Piece: about

  • Sodium 3 mg
  • Sugars 3 g
  • Calories 15.0
  • Potassium 5 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 3 g
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Baking & Desserts

Pink-Marbled Meringues