If ever there was a dessert designed to make a unicorn happy, these rainbow meringues are it! Crisp little rainbow-swirled meringue nests are filled with a sweet and sticky jam cream and decorated with shimmering glitter, sprinkles, popping candy and edible rose petals. Not only are they an impressive and colorful sweet treat but they are so easy to make, too. Perfect for birthday celebrations, baby showers or a magical backyard tea party, people and unicorns alike will be delighted by this colorful dessert.
Be yourself. Unless you can be a unicorn, In that case, you should always be a unicorn. - Elle Lothlorien
Whisk the Egg Whites
Preheat the oven to 200 degrees Fahrenheit (90 Celsius). Line two baking trays with parchment paper. Set aside.
Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Set the speed to medium-low and begin to whisk until the egg whites appear to look foamy and bubbly in texture, about 3 minutes.
Increase the speed to medium and continue to whisk for another 2 minutes, or until the whites begin to form soft peaks, and then add in half of the vanilla extract and half of the rose water, if using.
Increase the speed to medium-high. Add the sugar, a generous tablespoon at a time, until the egg whites form thick and glossy stiff peaks with a satin-like sheen.
The meringue is ready when it is no longer grainy to the touch. Check this by taking a small amount of the mixture and rubbing it between your fingers.
Color the Meringue
Whisk in a few drops of the pink food dye until the mixture is dyed a light rose pink.
Add in a few drops of any other food dye colors and then fold them into the meringue mixture until just distributed.
Be careful not to over fold - you don’t want the colors to blend together so that they are unrecognizable.
Shape the Meringues
Use a metal spoon to divide the meringue mixture into 8 large circles and onto the two prepared baking trays. Place about 4 meringue circles per baking tray and evenly space them apart.
At this point, you can choose to leave the meringues shaped as they are or use the back of a spoon to create a small indent into the center which can later be filled with the jam cream. Also, you can now adorn the meringues with a few sprinkles, if you so choose.
Bake and Cool
Bake the meringues for about 1 ½ hours or until firm to the touch. Turn off the oven heat and allow the meringues to cool and crisp in the warm oven for 30 more minutes. Remove from the oven then transfer the meringues to a wire rack to let cool completely.
Make the Jam Cream
Whilst the meringues cool, prepare the sweet jam cream if you have decided to fill your meringues.
Whip the cream, remaining rose water and remaining vanilla until soft peaks form. Then, use a rubber spatula to gently fold in the jam until it forms rough streaks through the cream mixture. Set aside to chill in the refrigerator until needed.
Decorate the meringues with some glitter, flower petals, popping candies, little marshmallows, sprinkles or whatever fun and brightly colored edible decorations that you desire! Then, if you opted to make indents into the center of the meringues, you can now fill them with a generous dollop of the jam cream.
Serve and Store
Serve the meringues immediately after filling, at room temperature. These meringues can be made up to 2 days in advance. Keep stored in an airtight container at room temperature before filling and serving.