Make fun Rainbow Meringue Pretzel Rods, recipe makes approximately 22 large meringue pretzel rods. Recipe will yield more pretzel sticks when using thinner pretzel sticks.
Serving 2 pretzel rods per person
Into a clean heat resistant bowl pour egg whites ( 6 egg whites), add cream of tartar (1 teaspoon) or lemon juice/vinegar (1teaspoon) and whisk in granulated sugar (1 cup and 1/2 cup, 300 grams) Heat mixture over a pot with simmering water, stirring with a whisk constantly. Heat until all of the sugar is completely dissolved. Mixture will look white and soapy and will be hot to the touch. About 5 minutes.
Rub the mixture between your fingers to test if sugar is dissolved. Once it's smooth you can remove it from the heat.
Transfer to a stand mixer or use a hand held mixer. Beat on medium speed and gradually increase to medium high. Beat until stiff peaks are formed then beat in Vanilla Extract (2 teaspoons) and corn starch (1 tablespoons). Your meringue is now ready to be used.
Spoon about 2/3 cup of white stiff meringue into 6 bowl each. Color meringue with gel food colors.
TIP : Use gentle folding to color meringue, stirring will deflate the meringue considerably.
Layer a few pieces of wood wrap on a work surface. Then spread colored rainbow meringue onto the food wrap. Follow order of rainbow from red to purple. Then spoon and spread remaining white meringue onto the rainbow layer.
Form a pouch. Lift end of food wrap away from your and fold them over so you form a pouch. Twist the ends and tie one end.
Fit a large 16 inch piping bag with a star tip 8B. Tip needs to be large enough so pretzel stick can go thru it. Trim the untied side of the meringue pouch and insert it into a piping bag. Gently push down the meringue in the piping to get
Pipe rainbow meringue onto the pretzels. Insert the pretzel rod into the piping bag thru the piping tip. Keep the pretzel stick straight so it doesn't touch the walls of the piping bag. Pipe meringue on the stick while you slowly turn it with the other hand or use a drill as suggested in the blog post.
Bake meringue at 175F for 3 hours, then turn off the oven and leave meringue stick in the oven till it cools. Then store immediately in an airtight container. See recipe notes for more storage ideas.
HOW TO STORE MERINGUES? - store meringue immediately after cooling in an airtight container, layered between pieces of parchment. I like to store mine with a small bowl of raw rice or food grade silica gel packets.
CAN I USE OTHER FLAVORS ? - sure you can use other flavorings, be sure to use water based or alcohol based flavorings.
Recipe by Hanielas.com