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Candy Corn Meringues

Yields20 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

Candy corn meringues atop a decorative cake stand

 3 Large egg whites
 1 tsp Vanilla extract
 ¼ tsp Cream of tartar
 ¾ cup Sugar
 Orange food coloring
 Yellow food coloring
 Handi-Foil Cookie Sheet

Separate the egg whites from the yolks, and place them into a clean mixing bowl, allowing them to come to room temperature for 30 minutes.

egg whites in a steel bowl ready to be whipped


Preheat the oven to 250 degrees. Rinse Handi-Foil cookie sheet

Two cookie sheets Handi-Foil pan in retail packaging


Add the cream of tartar and vanilla extract to the egg whites, and beat them on high until they begin to thicken and become foamy. Do not whip to peaks yet

cream of tarter and food coloring being added to egg whites before whisking


Begin to add in the sugar 1 tablespoon at a time, mixing it in well in between


Once the sugar has been added, continue to whip the egg white mixture until it forms very glossy stiff peaks

Stiff peaks on meringue


Separate the egg whites into 3 separate bowls. Mix one of the bowls with orange food coloring another with yellow food coloring, and leave the white food coloring as it is

Candy Corn Meringue resting in bowls


Load the orange-colored egg white mixture into a piping bag, or a ziplock with the corner cut out, and pipe round circles of the orange egg whites onto a parchment-lined baking sheet

Candy Corn Meringues made and ready to go into the oven for the Candy Corn Meringue Recipe


Place the yellow egg white mixture into a piping bag or ziplock, and pipe circles of the yellow mixture on top of the orange circles

closeup shot of candy corn meringue


Lastly, layer the white egg white mixture on top of the yellow

Uncooked candy corn merangue resting on a counter


Place the candy corn meringues into the oven for 40 minutes or until hard to the touch. Let cool and serve

Candy corn meringues atop a decorative cake stand

Nutrition Facts

Servings 20