Circus Rainbow Marshmallow Meringues Recipe | Cupcake Jemma

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

mini marshmallows

🥗Healthier: homemade marshmallows

💰Cheaper: regular marshmallows

Homemade marshmallows can be lower in additives.

Clean the mixing bowl and whisk attachment with vinegar on a paper towel to ensure they are grease-free.

Crack eggs into the bowl, keeping the yolks for another recipe, and weigh the egg whites to get 152 grams.

Double the weight of egg whites to measure out granulated sugar, which should be 304 grams.

Add a pinch of fine sea salt to the egg whites.

Start mixing the egg whites on low speed to build protein strands, then gradually increase speed as bubbles form.

Once foamy, add the granulated sugar one spoonful at a time while mixing continuously for about five minutes until glossy and smooth.

Check the meringue for graininess by rubbing a small amount between fingers; if grains are felt, mix longer until smooth.

Add 1 teaspoon of vanilla extract and mix for another couple of minutes until fully incorporated.

Prepare a piping bag with a large round nozzle and paint lines of food coloring inside the bag using a paintbrush, keeping colors separate.

Gently spoon the meringue mixture into the piping bag without collapsing it, then twist the top to prevent spillage.

Place mini marshmallows on a baking tray spaced about 3-4 inches apart.

Pipe the meringue onto the marshmallows, holding the piping bag about an inch above and lifting as you squeeze.

Sprinkle hundreds and thousands (sprinkles) on top of the piped meringues.

Preheat the oven to 100 degrees Celsius (about 212°F) and bake the meringues for 30-35 minutes until they easily pull away from the parchment paper.

Check the meringues after 30 minutes; if they don't pull away easily, bake for another minute or two.

Cooking Techniques

Equipment Needed

Dietary

Allergens