Black and White Meringue Swirls

Black and White Meringue Swirls

Meringue Swirls

…either you love them or hate them. What’s great about Meringue Swirls is the ease in making them. Made a German Chocolate Cake for my brother’s birthday and had left over egg whites. This is a great way to use the whites instead of tossing them. I also have leftover buttermilk. What to do? Made Buttermilk Scones. Another simple recipe. Will post in the future.

Got Inspiration to add a black stripe to the meringue from a creation on Martha Stewart’s website. There is also a video on her site on how to apply the colors. Cool stuff! I used a larger pastry tip and ended up with less than 25 pieces.

heating egg whites~

adding black color to piping bag~

piping bag with black coloring-

Black & White Meringue Swirls~

BAKER’S TIP: To ensure a full rise to the meringue, make sure your mixing bowl is clean from traces of oil etc. How to clean it? Add some vinegar in the mixing bowl. Using a paper towel, scrub the bowl. Rinse with water. Dry bowl.


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Black and White Meringue Swirls

meringues 064-

Recipe and video on Martha Stewart’s Website

Adapted by Carmen Ortiz of Baking is my Zen

Prep Time: 20 minutes
Total Time: 2 hours
Yield: Makes 25

3 large egg whites, room temperature
3/4 cup sugar
1/2 vanilla bean, seeds scraped (I used approx. 1 teaspoon vanilla bean paste)
Large pinch of salt
Large pinch of cream of tartar
1 teaspoon finely grated fresh orange zest (I omitted zest)
Gel-paste food coloring, black


1) Preheat oven to 200 degrees Fahrenheit.
2) Combine egg whites and sugar in a heatproof bowl.
3) Add vanilla bean seeds or paste.
4) Set bowl over a pot of simmering water.
5) Stir until sugar dissolves and mixture is warm, about 3 minutes.
6) Add salt.
7) Add cream of tartar.
8) Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled. Beat about 7 minutes.
9) Beat in zest (if used).
10) Using a small paintbrush, paint 3 vertical stripes of food coloring inside a pastry bag fitted with a 1/2-inch round tip (Ateco #805). (I squeezed the color onto the plastic pastry bag using the color bottle’s nozzle. I used #809.)
11) Fill bag with meringue, and pipe 1 3/4-inch circular shapes (they don’t need to be perfect rounds) 2 inches apart on 2 parchment-lined baking sheets.
12) As you finish piping each shape, apply less pressure to pastry bag, and swirl the tip off in a circular motion.
13) Bake meringues until crisp on the outside but still soft inside, about 1 hour 15 minutes.
14) Let cool completely on a wire rack.

Peace in Baking,


Baking is my Zen…sweet nibbles for the soul

Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.


About Baking is my Zen

Love to is my peaceful time. ~ Baking is my Zen ~
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3 Responses to Black and White Meringue Swirls

  1. Very clever – and elegant in black. Don’t think I’ve ever seen that before.

  2. So, so pretty! Almost looks surreal!

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