Crisp, white meringues are one my favourite things to make, but a few weeks ago I tried something a little different by adding some colours to the mix! The reason? I wanted to top my daughter’s rainbow birthday cake with rainbow meringues. I had so many party guests (well, the parents) asking me for the recipe that I have decided to pop it on the blog this week along with my go-to meringue recipe. I am also sharing a few tips for making your own rainbow cake.
Firstly, rainbows – I think this has been my favourite kiddie party theme so far! There is just so much you can do. To be honest I was completely swamped in the run up to the party, but thanks to a few simple ideas from Pinterest I was able to pull it all together in a short amount of time. In terms of decor I made colourful paper chains (too easy), tissue paper pom-poms in various colours and popped glasses filled with colourful water and sunflowers on the table. Some of the food also took on the rainbow theme, with the most popular snack by far being pretzel sticks that were dipped in white chocolate and then 100’s and 1000’s. Rather than going for a sugar laden party bag each little guest received a rainbow ribbon wand as a thank you gift.
You can’t have a rainbow party without a rainbow cake right? This cake took an entire day to bake and assemble, but I think it was worth it. Six layers of vanilla cake in all the colours of the rainbow all covered in vanilla buttercream and chocolate ganache and topped with rainbow meringues, flowers and glitter. Here are a few tips if you are thinking of making one too:
- I mixed a few drops of gel food colouring into vanilla cake batter to make the rainbow layers. I find these give a brighter colour than the supermarket liquid colours.
- I baked the layers separately (yes, it took ages!) in a 20cm straight sided cake tin.
- When icing the cake I started with a very thin, smooth layer of icing all over the cake, often called the crumb coat. I then popped the entire cake in the deep freeze for about thirty minutes to set and harden before icing it. This made it much easier and neater!
- I used this chocolate ganache recipe to go on top of the vanilla buttercream icing. Remember to let it cool before pouring it over the cake.
I will be taking a little break next week while the kids are still on holiday but will be back in May with some lip smackingly delicious Italian inspired recipes, don’t miss those!
Cook’s notes for the meringues:
- I used a plastic disposable piping bag for this messy meringue mixture. I have also included a picture below of the nozzle that I used.
- You can use as many colours as you like but I would use 2-4. I used red, yellow and blue for the meringues on top of the birthday cake.
- Use 2 drops of gel food colouring per colour for bold, bright meringues or a single drop per colour for a lighter more subtle colour. I used two drops for the meringues in these pictures.
Makes 15 medium sized meringues
2 large egg whites, room temperature
100g castor sugar
small pinch of fine salt
½ tsp vanilla extract
gel food colouring
Step 1.) Preheat your oven to 120°C. Line a baking tray with baking paper.
Step 2.) Place the egg whites in a large bowl. Whisk until stiff peaks form when the beater is lifted. Add the castor sugar one tablespoonful at a time, whisking well between each addition. The mixture should have a smooth texture, not grainy. Whisk in the salt and vanilla extract.
Step 3.) Place a drop or two (see cook’s notes above) of gel food colouring inside the piping bag near the nozzle. Use a skewer to scrape the drop up the side of the piping bag, i.e. the bag should have streaks of colour running up the sides. Spoon the meringue into the bag.
Step 4.) Pipe the meringues onto the tray, allowing some space between for spreading. Bake for 1 hour. Switch the oven off, keep the oven closed and leave the meringues for a further hour.
Step 5.) Allow the meringues to cool. Store in an airtight container.