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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 2 hrs
Yield: Makes 25
meringue-swirls-md108637.jpg
Ingredients
Ingredient Checklist
3 large egg whites, room temperature
3/4 cup sugar
1/2 vanilla bean, seeds scraped
Large pinch of salt
Large pinch of cream of tartar
1 teaspoon finely grated fresh orange zest
Gel-paste food coloring, in orange
Cook's Notes
The orange zest and orange food coloring in these cookies can be swapped out for lemon zest and yellow food coloring. If you want to mix colors, make one batch of each rather than splitting the recipe.
Variations
On “Martha Bakes,” Martha used one whole vanilla bean and eliminated the orange zest. You may use any color of gel-paste food coloring you like.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 2 hrs
Yield: Makes 25
meringue-swirls-md108637.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 2 hrs
Yield: Makes 25
Recipe Summary
prep: 20 mins
total: 2 hrs
Yield: Makes 25
prep: 20 mins
total: 2 hrs
prep:
20 mins
total:
2 hrs
Yield: Makes 25
Makes 25
meringue-swirls-md108637.jpg
meringue-swirls-md108637.jpg
Ingredients
Ingredients
- 3 large egg whites, room temperature
- 3/4 cup sugar
- 1/2 vanilla bean, seeds scraped
- Large pinch of salt
- Large pinch of cream of tartar
- 1 teaspoon finely grated fresh orange zest
- Gel-paste food coloring, in orange
Directions
Preheat oven to 200 degrees. Combine egg whites and sugar in a heatproof bowl. Add vanilla bean seeds. Set bowl over a pot of simmering water, and stir until sugar dissolves and mixture is warm, about 3 minutes. Add salt and cream of tartar.
Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in zest.
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). 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. As you finish piping each shape, apply less pressure to pastry bag, and swirl the tip off in a circular motion.
Bake meringues until crisp on the outside but still soft inside, about 1 hour 15 minutes. Let cool completely on a wire rack.
Cook's Notes
The orange zest and orange food coloring in these cookies can be swapped out for lemon zest and yellow food coloring. If you want to mix colors, make one batch of each rather than splitting the recipe.
Variations
On “Martha Bakes,” Martha used one whole vanilla bean and eliminated the orange zest. You may use any color of gel-paste food coloring you like.
Cook’s Notes
The orange zest and orange food coloring in these cookies can be swapped out for lemon zest and yellow food coloring. If you want to mix colors, make one batch of each rather than splitting the recipe.
Variations
On “Martha Bakes,” Martha used one whole vanilla bean and eliminated the orange zest. You may use any color of gel-paste food coloring you like.
Reviews (10)
Add Rating & Review
201 Ratings
5 star values:
46
4 star values:
60
3 star values:
54
2 star values:
28
1 star values:
13
Load More Reviews
Reviews (10)
Add Rating & Review
201 Ratings
5 star values:
46
4 star values:
60
3 star values:
54
2 star values:
28
1 star values:
13
Add Rating & Review
201 Ratings
5 star values:
46
4 star values:
60
3 star values:
54
2 star values:
28
1 star values:
13
201 Ratings
5 star values:
46
4 star values:
60
3 star values:
54
2 star values:
28
1 star values:
13
201 Ratings
5 star values:
46
4 star values:
60
3 star values:
54
2 star values:
28
1 star values:
13
- 5 star values:
- 46
- 4 star values:
- 60
- 3 star values:
- 54
- 2 star values:
- 28
- 1 star values:
- 13
Martha Stewart Member
Rating: 5 stars
10/25/2013
This is a WONDERFUL recipe! They turn out beautiful; light and airy just the way they should be. I made them using purple & green stripes for a baby shower and they got rave reviews. I think I'll try them for Christmas using red & green coloring and peppermint extract. YUM!
Martha Stewart Member
Rating: Unrated
02/24/2013
The oven is 200 degrees fahrenheit not centigrade. It is 93 degrees celsius. This is a very slow oven and cooks the meringues just perfectly.
Martha Stewart Member
Rating: Unrated
12/06/2012
Just pulled the meringue's out of the oven - burnt and revolting. Followed the recipe exactly trusting martha all the way. Suprised how high the oven was. DISASTER
Martha Stewart Member
Rating: Unrated
08/29/2012
Is it possible to make these in advance and freeze?
Martha Stewart Member
Rating: Unrated
06/01/2012
Wow, this recipe sounds marvelous! Do I need to use the vanilla bean seeds, or can I use a tsp of pure vanilla?
Martha Stewart Member
Rating: Unrated
06/01/2012
Hello Martha Swirl meringue recipe, that is what you call cream pie? and the gel paste food coloring? are found in France? thank you. Valerie for COOK PARADISE France.
Martha Stewart Member
Rating: Unrated
05/23/2012
I made these yesterday and they turned out great. HOWEVER, I changed the cooking time a lot. I've always known meringues to be ready when you can touch them in the oven and they feel dry. So I cooked them at 200 degrees for 1 hour 50 minutes to get there. They turned out dry all the way through (not soft on the inside like the recipe suggests), but I like crispy meringues. I think I'll try 1 hour 35 min. next time. Used lemon zest 'cause I had it, but curious to try orange.
Martha Stewart Member
Rating: Unrated
05/16/2012
I followed the receipe to the letter, but I have a major problem with the after effects. Once cooled, they become very soft and stickty. I cooled them down in the refrigerator and they still are very soft and sticky. Does this mean that maybe they have to be cooked longer than 1hr. and 15 minutes?
Martha Stewart Member
Rating: Unrated
04/23/2012
I've made this recipe twice. They are delicious, but they don't dry completely on the outside and are sticky. I baked at 200 in a convection oven for about 1 1/2 hours. The inside is perfect, but there's no way I could put together in a package without them becoming one big blob. I live in Florida and thought maybe the humidity is a factor, but it's not bad right now. Any suggestions? Thanks!
Martha Stewart Member
Rating: 5 stars
10/25/2013
This is a WONDERFUL recipe! They turn out beautiful; light and airy just the way they should be. I made them using purple & green stripes for a baby shower and they got rave reviews. I think I'll try them for Christmas using red & green coloring and peppermint extract. YUM!
Rating: 5 stars
Rating: Unrated
02/24/2013
The oven is 200 degrees fahrenheit not centigrade. It is 93 degrees celsius. This is a very slow oven and cooks the meringues just perfectly.
Rating: Unrated
Rating: Unrated
12/06/2012
Just pulled the meringue's out of the oven - burnt and revolting. Followed the recipe exactly trusting martha all the way. Suprised how high the oven was. DISASTER
Rating: Unrated
08/29/2012
Is it possible to make these in advance and freeze?
Rating: Unrated
06/01/2012
Wow, this recipe sounds marvelous! Do I need to use the vanilla bean seeds, or can I use a tsp of pure vanilla?
Hello Martha Swirl meringue recipe, that is what you call cream pie? and the gel paste food coloring? are found in France? thank you. Valerie for COOK PARADISE France.
Rating: Unrated
05/23/2012
I made these yesterday and they turned out great. HOWEVER, I changed the cooking time a lot. I've always known meringues to be ready when you can touch them in the oven and they feel dry. So I cooked them at 200 degrees for 1 hour 50 minutes to get there. They turned out dry all the way through (not soft on the inside like the recipe suggests), but I like crispy meringues. I think I'll try 1 hour 35 min. next time. Used lemon zest 'cause I had it, but curious to try orange.
Rating: Unrated
05/16/2012
I followed the receipe to the letter, but I have a major problem with the after effects. Once cooled, they become very soft and stickty. I cooled them down in the refrigerator and they still are very soft and sticky. Does this mean that maybe they have to be cooked longer than 1hr. and 15 minutes?
Rating: Unrated
04/23/2012
I've made this recipe twice. They are delicious, but they don't dry completely on the outside and are sticky. I baked at 200 in a convection oven for about 1 1/2 hours. The inside is perfect, but there's no way I could put together in a package without them becoming one big blob. I live in Florida and thought maybe the humidity is a factor, but it's not bad right now. Any suggestions? Thanks!
All Reviews for Meringue Swirls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Meringue Swirls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
