Saturday, June 24, 2017

How to Make Unicorn Poop Rainbow Sour Lemon Meringue Cookies 檸檬彩虹蛋白曲奇:



Are you ready for another magical and whimsical recipe?  A recipe that involves a mysterious, fascinating, and imaginary create!  Yes, I'm talking about the Unicorn! After all, everything associated with the Unicorn has been so gorgeous and adorable, even with its byproduct such as... its poop!?

How to Make Unicorn Poop Rainbow Sour Lemon Meringue Cookies 檸檬彩虹蛋白曲奇 with all natural coloring.   http://uTry.it

Sorry, I just couldn’t help it!  I had so much fun making these Sour Lemon Meringue Cookies with my Little Girl.  We were laughing, joking, and goofing around in the kitchen as we bake and enjoy each other's company…and these cookies, of course!

How to Make Unicorn Poop Rainbow Sour Lemon Meringue Cookies 檸檬彩虹蛋白曲奇 with all natural coloring.   http://uTry.it

If you haven’t watched my video tutorial yet, you’ve got to check it out.  I guaranteed that you won’t be disappointed! I’ll show you step by step procedures on how to create the perfect rainbow swirls that shaped these cookies.  They are actually easier than you think.  Plus, you’ll get my tips and secret on how to make the perfect meringue cookies!        

How to Make Unicorn Poop Rainbow Sour Lemon Meringue Cookies 檸檬彩虹蛋白曲奇 with all natural coloring.   http://uTry.it

These rainbow colored Sour Lemon Meringue Cookies are made from all natural food coloring deprived from fruit and vegetables (I’ll link my food coloring tutorials below this post).  If you don’t have the time to make your own coloring, I’ve found out that my local health-food store/supermarket do carry some all natural coloring options.  I’ll list the product links below this post so that you can check them out as well. 

How to Make Unicorn Poop Rainbow Sour Lemon Meringue Cookies 檸檬彩虹蛋白曲奇 with all natural coloring.   http://uTry.it

If you’ve baked meringue cookies before, you know that they don’t like moisture!  So, we bake them at low temperature for a long time.  Plus, we need to be careful on the flavoring option as well.  Since I made these in lemon flavor, I use lemon zest to give these cookies the refreshing lemony aroma.  But for the tartness, I used citrus acid (which is really sour and in powder form) instead of fresh lemon juice.  That way, I won’t be adding too much moisture into the batter. 

How to Make Unicorn Poop Rainbow Sour Lemon Meringue Cookies 檸檬彩虹蛋白曲奇 with all natural coloring.   http://uTry.it

These cookies are so light, crispy, and packed with lemony aroma.  The sweetness and tartness is perfectly balanced!  Give them a try and you’ll fall in love with them.

How to Make Unicorn Poop Rainbow Sour Lemon Meringue Cookies 檸檬彩虹蛋白曲奇 with all natural coloring.   http://uTry.it


I hope you enjoyed today’s post and recipe!  Remember, Eat, Drink, and Be Happy!  Stay tuned for more fun recipe next week!




Ingredients and Tools Used:
All Natural Food Coloring (Click here for more information)
Wilton 1 A Round piping tip (Click here for more information)
Citrus Acid (Click here for more information)
Edible Gold Leaves (Click here for more information)

Disposable Piping Bag (Click here for more information)
Silver Dragees (
Click here for more information)
Freeze Dried Strawberry
(Click here for more information)
S
tand Mixer (Click here for more information)
Cooling Racks (
Click here for more information)
Corn Starch (粟粉) (
Click here for more information)
Edible Gold Stars (
Click here for more information)
Baking Sheets (
Click here for more information)
Silpat (
Click here for more information)

How to Make All Natural Blue Food Coloring Tutorial:
https://goo.gl/8nT8Sm

How to Make All Natural Red Food Coloring Tutorial:
https://goo.gl/zTcc2h

Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


Unicorn Poop Rainbow Sour Lemon Meringue Cookies:
3 large egg whites
a pinch of kosher salt
3/4 cup sugar
1 lemon, zest and cut in half
1 teaspoon corn starch
1/2 teaspoon citrus acid
Natural food coloring*
2 tablespoons freeze dried strawberry powder

Rub the cut side of a lemon in your stand mixer bowl. Wipe it dry with a clean kitchen paper towel. This would ensure your egg white/meringue wipe up beautifully.

Preheat the oven to 400 degrees F. Line a small baking pan with parchment paper. Place the sugar in the pan and bake for 6 minutes.

Meanwhile, let’s prepare the meringue. Place the egg white in the prepped stand mixer bowl fitted with the whisk attachment.

Beat the egg whites with the salt until frothy, about 2 minutes.

When the sugar is done baking, lower the oven temperature to 200 degrees F.

With the machine on medium-high speed, gradually add in the hot sugar, about 1 tablespoon at a time.  Increase the speed to high and beat until the mixture is thick, shiny and holds stiff peaks, about 5 to 7 minutes. Next add the corn starch, zest of 1 lemon, and citrus acid. Whisk until just combined.

Divide the meringue into 4 equal portions. Stir in freeze dried strawberry and red food color in 1 portion, stir in a few drops of blue natural food coloring in the second portion, mix in a few drops of red and blue natural food colorings in the third, and leave the forth portion as is.

Place a piece of plastic wrap on a clean surface, spread each color meringue on the plastic wrap alongside each other. Roll up the plastic wrap to form a log and cut off one end. Place the cut side into a pastry bag fitted with a medium round tip (I used Wilton 1 A).

Pipe out 2-inch meringues onto 2 parchement/silpat lined baking pans. Garnish with small sprinkles on top if desired. Bake for 1 hour.  Rotate the pans and bake for another 1 hour. Cool cookies on wire rack completely.

Store in an air tight container for up to a week.  Enjoy!






3 comments:

  1. Thank you for the tutorial, Amy. These cookies look so pretty and yummy....Christine

    ReplyDelete