Welcome to a recipe post for paid subscribers! I love making meringues on that rare occasion that I find myself with extra egg whites, and these were extra delightful thanks to some fun food coloring. Next Tuesday, all subscribers will receive a photo essay from the desert. As always, check out my past posts here and learn more about my day job here. Thanks for reading!
One of the best things about being friends with the genius that is
is that I learn something every time I spend time with her. On our wintery photo shoot for the Edible Chicago spring cover, I got a crash course in natural food coloring. For that shoot, Emily had made a vibrant rainbow cheesecake that was colored with turmeric, matcha, dragonfruit powder, and spirulina. It was bewitching, and of course, I was desperate to try it as soon as I could.
Fast-forward a few weeks and Colin decided to make ice cream, the recipe for which called for 12 (!) egg yolks. I saved the whites as I always do and decided to make my grandma’s recipe for meringues—this time with a colorful twist.
Tips
In my opinion, smaller dabs of meringue (which I call kisses for some reason) are much more exciting than the huge swirls. They’re the perfect size to pop for a snack or to enjoy with a cup of coffee. Of course, you do you, but I’d err on the smaller size.
If this whole natural food coloring thing excites you, you better be subscribed to
’s newsletter and following her on Instagram. She truly is, as her bio proclaims, a flour/flower witch and she makes magic out of the most unexpected things.These are not desserts that hang around forever. In fact, they are best eaten as soon as they cool down. Depending on the humidity, they melt in on themselves within a matter of hours, so plan carefully for your sugar consumption!
Spring Meringues
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