Meringue Swirls

At this time of year, eggs are plentiful and I’m always looking for fun, interesting ways to use them. I came across this recipe for meringues in my Martha Stewart Living Magazine a few months ago and set it aside, knowing precisely when I was going to make them. The pristine egg whites provide the perfect canvas for a Fourth of July treat. They’re super easy to make and a big hit with the kids!


  • 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 (I used lemon zest)
  • Gel-paste food coloring, in orange (I used blue and red instead)
Use real vanilla beans, vanilla is the star of the show in this recipe
Preheat oven to 200° F. Combine egg whites and sugar in a heatproof bowl or over a double-boiler. 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.

Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in zest.

Using a small paintbrush (or toothpick) line vertical stripes of food coloring inside a pastry bag fitted with a round tip (or with the end simply cut off).
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.
Bake meringues until crisp on the outside but still soft inside, about 1 hour 15 minutes. Let cool completely on a wire rack.
A few thoughts:
  • when separating the eggs for this recipe, if any yolk remains in the egg whites, the whites will not whip up properly.
  • This recipe is best made in low humidity.
  • Parchment paper is not optional for this recipe, the meringues will stick to anything else.
  • Don’t throw away the vanilla bean after scraping the seeds out, place it in a bowl of sugar and enjoy vanilla flavored sugar for months to come!


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KathyMums make listsSUZANNE DESMARAISKathy Mormino, the Chicken Chick™BSB Recent comment authors
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Hi Kathy Just to let you know I've featured you in my July 4th Round-up – thanks so much for sharing Alice x


Love this!! There’s a new LINK-UP Party going on at and we would love to feature your post!! Here’s the link:


They are beautifully SWEET, how where they? I think I would like them, as I LOVE meringue!!!