It’s a widely accepted fact that unicorns fart rainbows and glitter. I fully realize that this is a pretty bold statement to make, but it’s backed up by loads of writings on the internet, so it must be true. These little rainbow colored meringue cookies are dusted with just a hint of luster dust to give them that authentic unicorn fart shimmer and these sweet treats make for easy desserts or the perfect kids party food.
Living in LA, the spotting of unicorns is pretty much limited to the number of raves one attends or the number of times you watch the Miley Cyrus twerking video on YouTube (she’s wearing a unicorn onesy). But being that this is also the land of make believe I thought I’d make a little Hollywood magic right in my own kitchen. I swear this little creation of mine had nothing to do with brown acid, nitrous oxide or any other hallucinogenic. Scarily enough…it’s just how my natural brain works
How/Why did I end up making these meringue cookies? Well, I have a little addiction to those crunchy meringues. When we go to Paris, I stroll right by the shop windows filled with those pretty little macarons and walk right into the rustic boulangeries that have plates stacked high with meringue cookies that are the size of footballs.
The how is even more straightforward. Remember that Sweet Southern Belle ice cream recipe I posted a couple of weeks ago? That recipe called for 6 egg yolks, so I had a container of the accompanying egg whites to be used up. Since an egg white omelet was too boring to make, I decided some meringue cookies were in order. I wasn’t up for making any cute little animals like I did in this meringue recipe, but squishing out a simple shape with technicolor swirls sounded easy and goofy enough to make Craig wonder for the bazillionth time what/who he actually married. The making of unicorn farts has seriously made him reconsider the lack of pre-nup in our marriage.
I thought that these rainbow meringue cookies would make a great kids party food too. Aren’t little girls (and sometimes big girls who are trapped in their pre-teen youth) typically into hearts, flowers, rainbows and unicorns (and pretty little unicorn farts)? Plates stacked up with these and bowls overflowing with them are not only really pretty, but a great way to subliminally punish that one woman you secretly despise by stuffing her kid full of these pretty little things and all of the sugar that they contain. Or, by having your kids party food contain unicorn farts, you may have figured out a way to never be volunteered as room mother, class trip chaperone or any one of a hundred or so inane school activity time suck vortexes.
These really are a cinch to make and taste so much better than those tubs of meringue cookies that you can buy from some stores. Plus, you can make the homemade cookies any color you want. The store bought version usually comes in one color: kind of a dirty white (more like a horse fart, not a unicorn fart). (The homemade meringue cookies are a blazingly bright white…if you don’t add any color to them.)
If you change the shape of the meringue, as you’re piping it out, you can also make these into easy desserts. In fact, you don’t even need a piping bag if you don’t want to use one. Simply spoon the meringue onto the lined baking sheet in either a flat disk or a flat shallow bowl with low sides. Bake them up and fill/top with berries, chocolate sauce, caramel….you get the idea.
The color intensity is determined by how much coloring you use and the shiny sparkle comes from the luster dust that I brushed on to the unicorn fart. To make it as real as possible, you MUST brush the unicorn farts with some sparkle and shine. What’s the point of making half assed unicorn farts?
- 6 Large Egg Whites (room temperature)
- 3/8 Teaspoon Cream of Tartar
- 1½ Cups Superfine Sugar*
- 1 Teaspoon Almond Extract
- Gel Food Coloring
- Preheat oven to 200 degrees Farenheit.
- Line 2 baking sheets with parchment paper and set aside.
- *You can buy superfine sugar or you can use regular sugar that you buzz in your food processor. Pour the sugar into the processor and buzz it until the grains are much smaller, but not turned to powder.
- Add the egg whites to a glass or metal mixing bowl and begin beating them until they start to thicken.
- Add in the cream of tartar and continue beating until soft peaks form.
- Add the almond extract to the mixture (you could add any flavor, or no flavor, that you like).
- Slowly add the sugar to the beating mixture. Make sure that each addition of sugar is fully incorporated before adding the next.
- Continue beating until the mixture is glossy and stiff peaks form.
- Make sure that all of the sugar is incorporated by running a bit of the meringue between 2 fingers. If you don’t feel any sugar grains, you’re good to go.
- Set up your piping bag with your chosen tip (I used a large star tip).
- Fold the bag down around your hand and open it as wide as you can down near the tip.
- Select your gel colors and make stripes with the colors up the inside sides of the bag.
- Fill the piping bag with meringue.
- Close the top and gently pipe the meringue onto the lined baking sheets.
- You only need to leave a bit of room between the meringue cookies.
- Bake for 90 minutes.
- Check for doneness by feeling/lightly tapping the side of a meringue. If it’s sticky, bake for another 20 minutes or until it’s no longer sticky to the touch. (after that 20 minutes, bake in 10 minute intervals until done)
- When they’re done cooking, turn off the heat and leave the meringues in the oven until they cool.
- Remove from oven.
- Store in an airtight container.
[/br] The luster dust gets brushed on after the cookies have cooled. Just dip a dry brush into the dust and gently brush it on the meringues. The dust comes in many different colors. I used a pearlized red dust on mine.
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