Pineapple Meringue

Recipe Makes: about 45 pineapple meringues

Prep Time: 45 minutes

Cook Time: 1 hr 30 minutes

Total Time: 2 hrs 15 minutes

INGREDIENTS:

4 large egg white; room temperature

1 cup sugar

½ tsp vanilla extract

¼ tsp cream of tar

7 drops yellow food dye*

3 drops green food dye*

DIRECTIONS:

1. Preheat oven to 220 F. Line a baking sheet with a macaroon silicon sheet.
2. Separate the egg whites from the yolk. I like to break the egg whites into a cup one by one. If I break the egg and the yolk separated with no problem, then I put the egg white into my stand mixer bowl. But if the yolk broke into the whites, then I pour the broken egg into a container and use it later for an omelet or something else that needs a full egg. (I’ve had it too many times where I’m breaking my final egg into the bowl and the yolk breaks. So now I do this as a precaution.)
3. Once all the whites are separated and in the stand mixer bowl, add in vanilla extract, cream or tar and sugar (but add sugar in gradually to make sure it fully dissolves).
4. Beat the whites on high for 6-10 minutes or until you get medium to stiff peaks. But careful to not over beat them.
5. Once you have medium to stiff peaks**, take about 1 cup of the meringue and add green food dye and gently fold it in. Add the yellow food dye to the remaining meringue and gently fold it in.
6. Grab 2 piping bags, fill one with yellow meringue and the other with green meringue. I like to put the bags into tall glasses to fill them up, makes it a lot easier and less messier.
7. Pipe the yellow meringue so it’s 1” wide and 1” tall. Once you finished with the yellow bag, take the green one and pipe some leaves from the top. I did 4 on the sides and 1 on top.
8. Place the meringue on the middle rack in the oven and bake at 220 F for 1 hr and 30 minutes. Don’t open the oven while baking them. Just peak on them though the window every now and then.
9. Take them out of the oven and cool for 20 minutes. Don’t refrigerate them. Store them in an airtight container. Enjoy!

*Use more dye if you want more vibrant colored meringues.

**If the meringue is medium stiff, it might become a little more leaky towards the end. I beat the peaks until they were medium stiff and the meringue turned out fine.

MORE MERINGUE TIPS CAN BE FOUND HERE.

STEP BY STEP INSTRUCTIONS:

Gather all ingredients. Preheat oven to 220 F. Line a baking sheet with a macaroon silicon sheet.

Separate the egg whites from the yolk. I like to break the egg whites into a cup one by one. If I break the egg and the yolk separated with no problem, then I put the egg white into my stand mixer bowl. But if the yolk broke into the whites, then I pour the broken egg into a container and use it later for an omelet or something else that needs a full egg. (I’ve had it too many times where I’m breaking my final egg into the bowl and the yolk breaks. So now I do this as a precaution.)

Once all the whites are separated and in the stand mixer bowl, add in vanilla extract, cream or tar and sugar (but add sugar in gradually to make sure it fully dissolves). Beat the whites on high for 6-10 minutes or until you get medium to stiff peaks. But careful to not over beat them.

Once you have medium to stiff peaks**, take about 1 cup of the meringue and add green food dye and gently fold it in. Add the yellow food dye to the remaining meringue and gently fold it in.

Grab 2 piping bags, fill one with yellow meringue and the other with green meringue. I like to put the bags into tall glasses to fill them up, makes it a lot easier and less messier. Pipe the yellow meringue so it’s 1” wide and 1” tall. Once you finished with the yellow bag, take the green one and pipe some leaves from the top. I did 4 on the sides and 1 on top. Place the meringue on the middle rack in the oven and bake at 220 F for 1 hr and 30 minutes. Don’t open the oven while baking them. Just peak on them though the window every now and then.

Take them out of the oven and cool for 20 minutes. Don’t refrigerate them. Store them in an airtight container. Enjoy!