Red, White, and Blue Colored Meringues

Red, White, and Blue Meringues by @MariaTiramisuCA | #GoHabsGo #bleublancYOU #BecauseItsTheCup #meringue #mariatiramisu

Red, White, and Blue Colored Meringues. © 2015.

Here’s a delicious way to show your colors while you cheer on the Habs. These sweet Red, White, and Blue Colored Meringues are an easy, low-fat, gluten-free option for your next playoffs party. 


Feel free to play with the flavors, and fillings. You could substitute the vanilla extract with almond extract, strawberry extract, or 1/2 a teaspoon of vanilla extract with 1/2 a teaspoon of mint extract. Sometimes I stir mini chocolate chips and instant espresso powder in the meringue mixture before piping.

Meringue pairs well with whipped cream and fresh fruit, such as strawberries & ripe blueberries.

The Red, White, and Blue Colored Meringues recipe is listed below. I used a 1/2 teaspoon of cream of tartar to give the meringues a somewhat crackled exterior.

Stanley Cup fever is sweeping through Montreal once again as we unite to cheer on our beloved Canadiens.

Who’s your favorite hockey player and team? Share your thoughts with me in the comments section below.

Red, White, and Blue Colored Meringues
Prep time
Cook time
Total time
Show your colors with these sweet Red, White, and Blue Meringues.
Recipe type: Dessert
Cuisine: French
Yield: 36 meringues
  • 4 egg whites, room temperature
  • ½ teaspoon cream of tartar (See Note)
  • Pinch of fine salt
  • 1 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • Red food coloring gel
  • Blue food coloring gel
  1. Preheat oven to 225 degrees Fahrenheit.
  2. Line a large baking sheet with parchment paper.
  3. Prepare your piping bag: Attach a ½-inch piping nozzle to a 14-inch long piping bag. Place the bag in a tall glass or jar, then open and roll the top edge of the bag over the opening of the glass to hold the bag in place. Use a paintbrush to paint 1 vertical line of red food coloring gel along the inside of the bag. Repeat this process with the blue food coloring gel. Paint another red line, then another blue line.
  4. Beat the egg whites in a large bowl with an electric mixer until light and bubbly. Add cream of tartar. Beat until soft peaks form. Add salt and sugar, one tablespoon at a time, beating until stiff peaks form, and you have a thick and glossy meringue. Beat in extract.
  5. Spoon mixture into piping bag. Lift up the piping bag, and twist the top to close the bag.
  6. Pipe 2-inch circles about 2 inches apart on the prepared baking sheet. To do this, hold the bag vertically about 1 inch above the baking sheet. Squeeze, and lift the bag slowly to make a round meringue. Push the nozzle down, and up & away quickly to form a peak. Repeat with remaining meringue mixture.
  7. Bake for 45 minutes. Turn off the heat, and allow the meringues to cool in the oven for 20 minutes. Store in an air-tight container until ready to serve.
1. Cream of tartar can be found in the dry spices section of the grocery store.
2. You could substitute the vanilla extract with almond extract, strawberry extract, or ½ a teaspoon of vanilla extract with ½ a teaspoon of mint extract.

Recipe, photo, and post by Maria Perugini of

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About the Author

Maria "Tiramisu" Perugini

Maria is a recipe developer, international event & project manager, and world traveller with a background in business. She is the writer and photographer at, the food & travel website she created to share dessert recipes & Italian recipes for curious home cooks. Read more about Maria, and her website.  [CONNECT: Twitter @MariaTiramisuCA  | Instagram | Facebook | Pinterest | Email:] 

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