Description

Pastel Meringue Sandwiches are light, crunchy little treats made from whipped egg whites and sugar. They look fancy, taste sweet and airy, and are surprisingly easy to make with just a few ingredients. These colorful bites are perfect for parties, holidays, or anytime you want a pretty, delicate dessert.

Ingredients

Scale

4 large egg whites, room temperature
1 cup granulated sugar
½ tsp cream of tartar
(or ½ tsp lemon juice if you don’t have it)
1 tsp vanilla extract
Gel food coloring (pastel shades)

Fillings (Choose One)

Vanilla Buttercream

½ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tbsp heavy cream or milk
1 tsp vanilla extract

White Chocolate Ganache

½ cup white chocolate chips
¼ cup heavy cream

Instructions

1. Prep

Preheat oven to 200°F (95°C).
Line baking sheets with parchment paper.

2. Make the Meringue

Beat egg whites on medium speed until frothy.
Add cream of tartar.
Increase speed to medium-high and beat until soft peaks form.
Add sugar slowly, 1 tablespoon at a time, while mixing.
Beat on high until stiff, glossy peaks form.
Mix in vanilla.
Divide and gently fold in gel food coloring.

3. Pipe

Pipe small circles (about 1.5 inches wide) onto the baking sheets.
Leave space for airflow.

4. Bake

Bake 1½–2 hours, until dry and crisp.
Turn off the oven, crack the door, and cool inside for 1 hour.

5. Make the Filling

Buttercream:

Beat butter until creamy. Add powdered sugar gradually, then cream and vanilla.

Ganache:

Heat cream until steaming, pour over chocolate, wait 3 minutes, then stir until smooth. Cool until thickened.

6. Assemble

Pair meringues by size.
Add a small dollop of filling to one side.
Gently press the matching meringue on top.

Notes

Room-temperature egg whites whip higher and smoother.
Add sugar slowly to avoid grainy texture.
Don’t open the oven door during baking—this prevents cracking.
Avoid making them on humid or rainy days (they may turn sticky).
Use gel food coloring—liquid coloring can deflate the meringue.