I love making meringues, but these might honestly be one of my favorite things I ever made. Not only are they easy, they are inexpensive, serve a lot, and so incredibly stinking cute! Don’t worry if you aren’t a fan of candy corns, these light and airy cookies have a soft vanilla taste – just dressed up as candy corns. I couldn’t resist layering yellow, orange, and white meringue to make these guys.
They are always a hit with the adults and the kiddos…so go ahead and whip some up to share some friends. Or just hide them and sneak them when you need a little sugar…the kids will never know since chewing isn’t mandatory ;) It’s ok…I won’t tell. I should probably warn you though, they do have to bake for quiet a long time so you’ll have to be patient..but they are worth the wait.
Here’s what you will need:
4 Egg Whites
1 1/3 Cup Sugar
1/4 TSP Salt
1/4 TSP Cream of Tarter
Orange Gel Coloring
Yellow Coloring
Parchment Paper
Pipping Bag
Large Round Tip
Makes about 75 cookies.
Step 1: Preheat oven to 150-170 degrees. In the bowl of an electric mixer separate egg yolks from egg whites. Let the eggs come to room temp.
Step 2: Beat eggs until white and foamy. Mix in 1/4 tsp salt and 1/4 tsp cream of tarter until soft peaks form.
Step 3: Set timer for 7 minutes. Slowly add in sugar a bit at a time taking the entire 7 minutes to do so.
Step 4: Divide into three bowl. To make the most meringues put a little more in the orange bowl, and the most in the yellow bowl because you will use the most of these colors. (I just kind of eyeballed it!)
Step 5: Add orange to your middle bowl and yellow to the bowl with the most meringue.
6: Fill piping bags with meringue using a large round tip (I used Wilton #2A). If you only have one tip or one bag just start with yellow and wash in between of course.
I finally remembered to try out my icing holder I received from Duncan Hines…it was pretty handy!
Step 6: On a parchment paper lined cookie sheet pipe yellow dots of meringue about an inch across. Holding the icing bag vertical. Just press gently until you get a nice shape release pressure then pull up. I have found that these bake best when they are no bigger then and inch wide and an inch tall.
Step 7: Layer an orange dot on top slightly smaller, remember to keep the icing bag vertical it will help loads!
Step 8: Layer a smaller white dot on top. Pull up as you release pressure to get a nice little tip.
If you have extra white…feel free to swirl a few ghosts! The eyes and mouth are two sizes of sprinkles applied with my food tweezers.
Step 9: Now bake at a very low heat (about 150-170) for about two hours to two and a half hours until they are nice and crisp. I just checked on mine every so often to make sure they haven’t started to brown. Every oven is different. I have found in the past that a low temp for a much longer time is far better then a higher temp with a risk of browning.
Were you wondering where the little ghosts went? Don’t worry they made it..their just hanging out with the candy corn waiting for me to use them..pretty cute right?
If you’re looking for more meringue ideas check out these Cotton Candy Meringues and Christmas Tree Meringues.
Ingredients
- 4 Egg Whites
- 1 1/3 Cup Sugar
- 1/4 TSP Salt
- 1/4 TSP Cream of Tarter
- Orange Gel Coloring
- Yellow Coloring
- Parchment Paper
- Pipping Bag
- Large Round Tip
Instructions
- Preheat oven to 150-170 degrees. In the bowl of an electric mixer separate egg yolks from egg whites. Let the eggs come to room temp.
- Beat eggs until white and foamy. Mix in 1/4 tsp salt and 1/4 tsp cream of tarter until soft peaks form.Set timer for 7 minutes. Slowly add in sugar a bit at a time taking the entire 7 minutes to do so.
- Divide into three bowl. To make the most meringues put a little more in the orange bowl, and the most in the yellow bowl because you will use the most of these colors.
- Add orange to your middle bowl and yellow to the bowl with the most meringue.
- Fill piping bags with meringue using a large round tip (I used Wilton #2A). If you only have one tip or one bag just start with yellow and wash in between of course.
- On a parchment paper lined cookie sheet pipe yellow dots of meringue about an inch across. Holding the icing bag vertical. Just press gently until you get a nice shape release pressure then pull up. I have found that these bake best when they are no bigger then and inch wide and an inch tall.
- Layer an orange dot on top slightly smaller, remember to keep the icing bag vertical it will help loads!
- Layer a smaller white dot on top. Pull up as you release pressure to get a nice little tip.
- Now bake at a very low heat (about 150-170) for about two hours to two and a half hours until they are nice and crisp. I just checked on mine every so often to make sure they haven’t started to brown. Every oven is different. I have found in the past that a low temp for a much longer time is far better then a higher temp with a risk of browning.
Gorgeous! Love how soft and airy these babies are. And of course, Candy Corn Week was super fun!
Oh I am so excited to try these today. I did not have any cream of tarter, so I made sure to buy some last night. Thinking about making some leaves and pumpkins to go with my candy corn meringues. :D Thank you for sharing this recipe and including LOTS of photos.
So happy that I found your blog today, through facebook:) LOVE it!
thanks for sharing.
These are just fantastic, love the ghosts, too!! Great job!
Thank you!
These meringues are so cute. I’m going to try these for my daughters Halloween party. Like the cotton candy and the Christmas tree ones too. Thanks for sharing!
Let me know how they turn out!
These are adorable!!! I’d love if you’d stop by and link up these and any other candy corn inspired recipes over at my Candy Corn Recipe Round-Up
I found your yumminess on pinterest and shared it at Katherines Corner. ♥
These are so cute! I want to make the Christmas trees this year. Can flavoring be added to the meringue?
Sure! I have a Christmas tree tutorial available as well here: and another that has been flavored peppermint here :
I have a dumb question…I want to make these for our staff/teacher candy corn buffet. They are awesome. But I only made meringue cookies once a long while ago. You have that it makes 75 cookies. Being 75 cookies won’t fit in my oven at one time, will they stay ok if they are assembled and wait to go in the oven? Or should I wait to pipe out the rest when it’s time for them to go in the oven? Also do you use both racks in the oven? Thanks! Tracy
Hi, first time visiting your site.. I’ve only made merangue cookies once before, they came out sticky and I was wondering what I might have done wrong to have them not look and feel right? thanks!
I would say bake them longer! They need to be completely dried out so they are crunchy yet light and airy. Hope that helps!
Can these be made with a sugar substitute like splenda?
I have never tried doing them that way, but I would love to know the outcome if you try!
Hi!
just a quick question whether the oven temperature is in Fahrenheit or degrees? I’m in Australia and really want to try these for Christmas! Just need to check :)
Thanks!
Fahrenheit!
Hi, I just wanted to confirm that the temperature is 150 to 170 F (not C).I’ve never cooked something at such a low temp… can’t wait to try the Christmas Trees! :)
Sorry for the delayed response! The temp is correct you want to bake meringues slow and low :)
hi was wondering if you put the sprinkles on before or after cooking the trees & also what are the stars made of & when do you put them on
Thanks
Before bakings – and they are just sprinkles! (sorry for the delayed response!!)
I just want to know what is Cream of Tarter?I’m from Serbia and I really dont’t know what that is…
Becouse I like this recepy and I would like to make them….Thanks :)
Found on web…But we don’t have that in our markets….
It’s a powder found in the baking aisle.
This is such a cool idea! But do you use Fahrenheit or Celcius?
Fahrenheit
I made this recipe twice now second time around I used a little less than 1 1/4 cups of sugar and it turned out great
Hi I love your adorable recipes.
Just one question: what kind of sugar did you use? was it powered or cane…?
Regular granulated sugar! :)