Pink Ribbon Meringues
Serves: 50
  • 4 large egg whites, room temperature
  • ¼ teaspoon coconut extract
  • ⅛ teaspoon cream of tartar
  • ¾ cup granulated sugar
  • 4 to 5 drops red food coloring
  • Garnish: pink pearlized sprinkles
  1. Preheat oven to 200°. Line several baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat together egg whites, coconut extract, and cream of tartar at medium speed until foamy, approximately 2 minutes. With mixer on high speed, add sugar in a slow, steady stream, beating until glossy stiff peaks begin to form, 5 to 7 minutes. Add desired amount of food coloring, and beat until combined, approximately 30 seconds.
  3. Spoon mixture into a pastry bag fitted with a medium open star tip (Wilton #32). Pipe 50 (2½-inch-long) pink ribbon meringues 1 inch apart on prepared baking sheets. Decorate with sprinkles, if desired.
  4. Bake until meringues are set and dry, approximately 2 hours. Turn oven off, and let meringues remain in oven with door closed for 1 hour. Store in airtight containers at room temperature for up to 5 days.
To ensure uniform ribbon shapes when piping meringues, using a pencil, draw 50 (2½-inch-long) ribbons 1 inch apart on parchment paper of prepared baking sheets. Turn parchment paper over. Pipe meringue over drawn shapes.
Recipe by TeaTime Magazine at