Why didn’t my meringues turn out crisp?

If your rainbow meringues are soft or chewy instead of crisp, it’s likely due to moisture. Ensure you: Bake at a low temperature (200°F/95°C) for the full 90 minutes . Let them dry in the oven for at least an hour after baking. Store in an airtight container to prevent humidity from softening them. If they do soften, pop them back in a low oven (175°F/80°C) for 10 minutes to re-crisp.

Can I use liquid food coloring instead of gel?

Gel food coloring is best because liquid food coloring adds too much moisture , which can weaken the meringue structure. If using liquid, add sparingly and mix gently to avoid deflating the peaks.

What’s the best sweetener for keto meringues?

Powdered erythritol or a monk fruit blend works best because it dissolves smoothly. Avoid granulated sweeteners, as they won’t mix well and can create a grainy texture.

How do I know when my meringues are done?

Properly baked meringue kisses should be: ✔ Crisp on the outside and easily lift off the parchment paper. ✔ Completely dry inside —break one open to check. ✔ Pale in color with no browning.

Can I make these ahead of time?

Yes! Rainbow meringues store well in an airtight container for up to one week at room temperature. Keep them away from humidity to maintain crispness.

Can I freeze meringues?

Yes! Place them in an airtight container with layers separated by parchment paper . They can be frozen for up to one month . Let them thaw at room temperature before serving.

Why did my meringue collapse?

Meringue can collapse due to: Overbeating —whip just until stiff, glossy peaks form. Adding sugar too quickly —gradually mix in powdered erythritol one spoonful at a time. Grease or moisture in the bowl —ensure everything is completely clean and dry before whipping egg whites.

Stunning Rainbow Meringues – Easy, Keto & Sugar-Free Treat

Description

These stunning rainbow meringues are crisp, airy, and sugar-free! A fun, keto-friendly treat perfect for Easter, birthdays, or any festive occasion. Lightly sweetened with powdered erythritol, they offer all the crunch without the carbs.

Ingredients

3 large egg whites (room temperature)
½ teaspoon cream of tartar
¾ cup powdered erythritol (or monk fruit blend)
1 teaspoon vanilla extract
Gel food coloring (red, yellow, blue)

Instructions

Preheat & Prep:
- Set oven to 200°F (95°C) and line a baking sheet with parchment paper.
- Ensure all bowls and beaters are clean and dry.
Whip the Egg Whites:
- In a large mixing bowl, beat egg whites on medium speed until foamy.
- Add cream of tartar and continue beating until soft peaks form.
Sweeten & Stiffen:
- Gradually add powdered erythritol, one spoonful at a time, while mixing on high speed.
- Beat until stiff, glossy peaks form.
- Gently fold in vanilla extract.
Color the Meringue:
- Divide into six bowls and tint with gel food coloring to create rainbow shades.
- Gently fold in color to avoid deflating the meringue.
Pipe & Bake:
- Fill a piping bag with different colors to create a rainbow swirl effect.
- Pipe small dollops onto the lined baking sheet, spacing them 1 inch apart.
- Bake for 90 minutes, then turn off the oven and let the meringues sit inside for 1 hour to dry completely.
Cool & Store:
- Let meringues cool completely before storing them in an airtight container at room temperature for up to a week.

Notes

Use room temperature egg whites for better volume.
Store in an airtight container to maintain crispness.
Re-crisp softened meringues by baking at 175°F (80°C) for 10 minutes.
Best for Easter, parties, or sugar-free snacking!

Nutrition

Serving Size: 2 meringues
Calories: 5 kcal
Sugar: 0 g
Sodium: 5 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 0.5 g
Fiber: 0 g
Protein: 1 g
Cholesterol: 0 mg

Keywords: rainbow meringues, rainbow meringue cookies, keto meringues, sugar-free meringue cookies, Easter meringues, pastel rainbow meringues, sugar-free desserts, low-carb meringues