I am so glad you are here to learn how to make candy corn meringues. With these step-by-step instructions, I hope I can help make your holiday food preparations easy and fun.
Meringues are one of my children’s favorite desserts. I often use the leftover egg whites after making my infamous key lime pies to make this dessert. Today, I get to share with you how to turn this beloved treat into an adorable harvest or Halloween-themed dessert.
Ingredients Needed to Make Candy Corn Meringues
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Normally, I share my own recipes with you. However, today I am going to link to my favorite meringue recipe. It’s been a no-fail for me, so why try and reinvent the wheel? Below I will list the ingredients, but I don’t want to steal Natasha’s recipe, so head on over there for the exact measurements. After making her meringue mix, come back here for instructions on the construction of the candy corn meringues.
Just to be clear, I am linking to a pavlova recipe, but the base of the pavlova is meringue. It is just topped with whipping cream and fruit to become a traditional pavlova.
- egg whites
- sugar
- cornstarch
- lemon juice
- vanilla – good vanilla makes a difference, and it’s affordable
- yellow food coloring
- orange food coloring
- piping bag
- 1M piping tip
How to Make Candy Corn Meringues
Here are great step-by-step instructions on how to make candy corn meringues. This is a fun harvest or Halloween dessert that can be enjoyed by all.
Note: I did my candy corns in the wrong color order…the bottom large base should technically be yellow. You can color the largest amount of meringue yellow if you want to do it correctly.
- Follow this link to discover the recipe for making meringues. Go ahead and whip some of that up.
- Set aside about 1/4 of the meringue mixture and keep it white.
- From the remaining meringue mixture, set aside 1/3 and color it yellow using your yellow food coloring.
- The rest of the mixture should be colored orange using your orange food coloring (See note above).
- Put your different colored meringues in 3 different bags, fitted with a 1M tip. If you only have a bag, you can wash the bag in between colors, but the bag will need to be completely dry before adding another color.
- Line a baking sheet with parchment paper.
- How many meringues you get depends on the size of your drops. I recommend the base being around 3 inches, the middle 2 inches, and the top 1 inch.
- Pipe out your first color to size. Squeeze gently on the bag, making a small circle working from the center to the edge. Make all of your base meringues. Meringues do not expand, so you don’t need much room in between each base.
- With the second color, make a smaller circle on top of the base circle by keeping the bag perpendicular to the meringue, squeezing slightly, and pulling up.
- Finally, add a dollop of white meringue on top, keeping the bag perpendicular to the meringue, squeezing slightly, and pulling up.
- Make more small dollops of meringues with the excess meringue for smaller treats.
- Bake at 225˚ for 1 hr and 15 min then turn the oven off and without opening the door, let meringue in the hot oven another 30 min.
- Once cooled, store in an airtight container at room temperature for 2-5 days. These keep best in dark, low-humidity spaces.
I hope you are inspired. Here at Meaningful Mama I always want to encourage interaction with your children. My slogan is “inspiring a more creative and intentional parenting experience.” With that, my desire would be for you to make this special Halloween treat with your kids. Please tag me if you do share your family photos online. It brings me joy to watch my projects being a part of the family-building process.
Want More Great Candy Corn-Themed Ideas?
I’ve got you! When I was the room mom for my daughter’s class, we did a candy corn-themed party, so I have lots of ideas if you want to do a similar harvest-themed celebration.
