Meringue – a French dessert made from whipped and baked sugar egg whites and many favorite dessert that you can eat both by itself and use as one of components of the most diverse desserts. In this recipe meringues acquire multi-colored strips, dip into a mixture of white chocolate and sprinkled with bright sprinkles, making your beloved dessert looks even more attractive and allows it to sparkle with new paints. Share with friends: 
Time: 4 hours. 50 minutes Difficulty: medium Quantity: 22 meringues B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Protein of 2 large eggs, room temperature
- 1/8 tsp fine salt
- 1/4 tsp tartar
- 1 tbsp. plus 2 tbsp. l powdered sugar
- Red and blue food colors, preferably as gel
- 310 gr. white chocolate granules
- 1 tbsp. l refined coconut oil
- 1/2 tbsp. mixed red, white and blue confectionery sprinkle or red sugar sprinkle
- Special equipment: disposable confectionery bag; small brush or wooden skewer
Recipes with similar ingredients: eggs, tartar, sugar powder, white chocolate, coconut oil, confetti
Recipe preparation:
- Place the oven rack on the lower third of the oven and preheat up to 120 ° C. Line the baking sheet with parchment paper.
- In a large bowl, use a moderate-high electric mixer speed whisk the egg whites with salt. Add wine stone and continue whisking until soft peaks form. During whipping add sugar for 1 tbsp. l at a time. Keep whipping until stable peaks form.
- Put the pastry bag in a large and tall container for gastronomy or plastic container and pull the top of the bag over container so that you can see the inside of the bag and it stood straight. Immerse the brush or wooden skewer in red food coloring. Make one brush stroke dipped in food dye, from the bottom to the top of the pastry bag. Repeat on the opposite side with blue dye. Fill up bag meringue. Try to spoon it right in the center, so as not to damage the dye lines. Cut the tip of the bag scissors, so that a hole of 2-2.5 cm in diameter is obtained. Squeeze 2.5-cm diameter meringues onto the baking sheet. each at a distance of 2.5 cm from each other.
- Bake meringues until they stop shining and are seem light and dry when raised with a spatula, about 1 hours. Open the oven door for a few minutes, then turn off oven and close the door. Keep the meringues in the oven until until they completely dry out from the inside, about 2 hours. Meringue can be stored in an airtight container at room temperature until two days.
- Mix white chocolate and coconut granules for decoration butter in a large microwave bowl. Heat in microwave for 1-2 minutes, stirring every 30 seconds, until the chocolate melts.
- Gently dip the tip of each meringue into molten white chocolate, letting excess chocolate drip down. Then immerse in confectionery sprinkle or sugar sprinkle and fold on a sheet for baking, lined with parchment paper. Give it completely harden, about 1 hour.
