We love unicorns. We love them soooo much that we thought we’d have a super-duper-special-magical-fantastical unicorn themed April! Yes indeed. If you’re looking to whip up a frenzy of enchanted rainbow sprinkled treats then look no further. This week to kick start our unicorn collection of sweets we’re sharing our Unicorn Poop Meringues recipe!
Magical unicorn poop meringues recipe!
Serves / makes approx. 10 to 18 – depending on how large you pipe your kisses poop
Ingredients and tools needed…
- 3 x 35g egg whites
- 3 x 70g caster sugar
- 3 x 1/2 teaspoon cream of tartar
- Stand-up mixer (we love Kitchenaid)
- Lemon juice (to clean and wipe down the bowl of your stand-up mixer)
- Digital scales
- Pink gel food colour
- Turquoise gel food colour
- Yellow gel food colour
- Cotton candy flavouring
- Disposable piping bag(s)
- Rainbow sprinkles (we used BakeBox’s Unicorn Sprinkle Mix)
- Cookie trays
- Silpat baking tray mat/liner
- Small angled palette knife
01: Firstly, pre-heat your oven to 160 degrees C (fan) / 180 degrees C (non-fan) / 325 degrees F / gas mark 4.
02: Next you need to heat up your caster sugar. Sounds weird, but it helps the sugar to dissolve quicker into the whipped egg whites which leads to silky smooth and non-grainy meringues! Yay! Pour the sugar onto a baking tray and place in your pre-heated oven for 5 minutes.
03: Add the egg whites to your stand-up mixer (you can use a bowl and hand held mixer, but it’s a little harder to control and manage) and mix on high with the whisk attachment until they start to look lovely and frothy. When ready add in the cream of tartar and mix until combined.
Tip! Any left over grease from previous use could effect your egg whites and stop them from whipping up nicely. To stop this you’ll need to use lemon juice to wipe your mixing bowl with. Leave to dry or wipe the juice away!
04: Whilst on medium speed spoon in your heated sugar mix. Your meringue should look glossy and it should also begin to stiffen up. At this stage you can add in any flavour or even colour you like. For this unicorn poop meringue recipe we added in a few drops of cotton candy flavouring. Mix until stiff.
NOTE: Our method calls for 3 separate batches of fully tinted meringue. Each one is made individually and then added down the sides of the piping bag to create the rainbow colours! Now this might seem a little too much work, but it’s the way we’ve created our rainbow unicorn poop.
We’ve found that if you make one big batch of meringue, separate it and then colour by hand you risk vastly over-mixing which leads to badly cracked meringues (one or two small cracks are normal).
A lot of people like to paint the inside of their piping bags with food colouring to get the rainbow effect. This is so that as the meringue gets piped out the colour streaks down the outer sides of the kisses. We prefer to colour the entire meringue for two reasons. Firstly, we’re super control freaks so leaving something to chance is our idea of a nightmare. Secondly, (OK, so it’s another control issue) you can all to easily paint too little colour or even too much!
Making three separate batches of meringue in different colours sounds l-o-n-g, but trust us it’ll take even longer if your meringues crack or pipe out the wrong colours!
05: Now it’s time to prep your piping bag! Fit your piping bag with a large round tip and then place in a tall glass. Cuff the excess end of the bag over. The glass will act as a stand which is going to be ridiculously handy when adding your meringue!
06: Add your meringue mixtures to a disposable piping bag fitted with a large plain round piping tip and on a lined baking tray pipe rows of meringue drops. Make sure to space these out at around 2cm as they’ll expand in the oven!
07: Sprinkle time!
08: Place your meringue kisses in the oven and bake for around 25 – 35 minutes. We use a convection oven (which is basically a fan assisted oven) so it took only 25 minutes for our meringues.
09: When ready remove the tray from the oven and set them aside to cool down.
Yay! Now you can arrange them onto cute cake stands, add them to favour boxes or even nestle them on top of buttercream cakes! They’re the perfect dessert table accompaniment or as little thank you sweets.