Celebrate the season of Mardi Gras with these festive Mardi Gras Meringues. With a crisp outer shell and slightly chewy center, these delicate cookies will melt in your mouth. Decorated with swirls of the Mardi Gras colors, these simple treats will bring a bit of the Fat Tuesday fun into your own home.
I’m truly a New Orleans girl at heart.
You can take the girl out of the city, but you can’t take the city out of the girl.
I’ve mentioned before how much I loved growing up in New Orleans. There isn’t a city quite like it at all.
Right now, New Orleans is gearing up for their biggest party of the year, Mardi Gras. There are parades every weekend, Mardi Gras balls in the evenings, lots and lots of King Cakes and parties galore. How I miss it.
I haven’t been back for Mardi Gras in quite a few years. It’s hard now that I live in Texas. Our kids still have school on Mardi Gras, a fact that took them a while to understand. So, even though I’m not there, I still try to bring a little of the Mardi Gras festivities into my own home.
I make King Cakes every year and send them to my older children who are now living all over the country. I send a few with my husband to bring to his office, I give some to friends who live close by and of course, we keep at least one for ourselves. This year, in addition the the King Cakes, I made these pretty little meringues decorated in the colors of the Mardi Gras season; purple, green and gold. I really do love how pretty they turned out.
The colors of Mardi Gras were chosen by the king of the Krewe of Rex (one of the oldest Mardi Gras krewes). The color purple represents justice, green represents faith and gold represents power. When I made these meringues, I had intended to make them a solid color of each of the Mardi Gras colors but I really liked the swirl so much better.
Meringues are light as air, melt-in-your-mouth “cookies” and they couldn’t be easier to make. They’re made with egg whites and sugar which makes them so light and airy. Cream of tartar is added to stabilize the egg whites and allow them to maintain their texture when whipped into stiff peaks.
A perfect meringue should have a crisp exterior and a delicate, slightly chewy center and once you know how easy they can be made, you’ll want to make them often.
One of the things I love about meringues is that you can leave them “plain”, you can flavor them simply with a hint of vanilla as I did in this recipe, you can bake them with bits of chocolate folded in or you can add a different flavoring instead of the vanilla, like almond extract or lemon.
Thanks for reading! Are you following us on Pinterest, Facebook, Twitter or Instagram? We’d love to connect, drop by and say hello! If you’d like to read more from ZagLeft, be sure to subscribe to never miss a post!
As a gift to our readers, subscribers can receive a FREE copy of our eCookbook, College Meals – 30 Days of Recipes! It’s a great gift to give to any college student in your life or even to give to yourself!
Mardi Gras Meringues
- 2 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- Purple, green, and yellow food coloring
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
- In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy.
- Add the sugar very slowly, about 1 tablespoon at a time while still beating.
- Add the vanilla extract and continue beating until the meringue is shiny.
- Evenly divide the meringue into 3 medium-sized bowls. Add 2-3 drops of purple food coloring to one bowl, 2-3 drops of green coloring to the second bowl and 2-3 drops of yellow coloring to the third bowl. Take a toothpick or the tip of a sharp knife and gently swirl the color into the meringue. It is very important that you DO NOT STIR.
- Meringues may be dropped by the tablespoonful onto the parchment paper lined baking sheets, or piped onto the sheets using a pastry bag, leaving a 1-inch space between each cookie.
- Place baking sheets in the preheated oven and turn the oven off.
- Leave the cookies undisturbed in the oven for at least 2 hours.
Other recipes you might like…