4th of July Meringue Bark
- kourtney263
- Jun 3
- 2 min read
Ingredients
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup granulated sugar
Raspberries, blueberries and freshly whipped cream for serving, optional
Directions
Pre-heat the oven to 200 degrees; cut a piece of parchment paper to fit a sheet pan and set aside. Place the egg whites in the bowl of a stand mixer. Using the whisk attachment, beat the egg whites on low until the surface is completely covered in tiny bubbles. Add the cream of tartar and increase the speed to medium. Once tracks begin to form add the sugar, a bit at a time. Once all the sugar has been added increase the speed to high and beat until glossy stiff peaks form. Scoop out about one-fourth of the meringue and divide that between 2 small bowls – set aside. Place a small drop of meringue in the four corners of your baking sheet and place the parchment paper on top – this will secure the paper to the pan. Use a spoon to dollop the meringue over the parchment paper. Use your red and blue food colorings to tint the reserved meringue in the small bowls. Working with one color at a time, use a spoon to dollop the meringue over the parchment paper. Use a small angled spatula to spread and swirl the meringue, being careful not to swirl too much. Top with the star sprinkles. Bake the meringue for 2 hours, turn the oven off and let the meringue cool in the oven with the door ajar. Let dry completely overnight. Break the meringue into medium and large pieces. They can be served “as is” or layered in a jar or bowl with berries and whipped cream.
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