Grace Elkus
Hands-On Time
25 Mins
Total Time
1 Hour 55 Mins
Serves 12

How to Make It

Step 1

Heat oven to 225°F. Line two baking sheets with parchment paper.

Step 2

Place the jelly beans in the food processor and process for one minute, or until finely chopped.

Step 3

Combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment; beat until foamy. Increase the speed to high and gradually add ½ cup sugar until stiff and glossy peaks form, about 2 to 3 minutes. Fold in the chopped jelly beans with a rubber spatula.

Step 4

Drop the meringue mixture into mounds on the baking sheet. Bake until firm and dry, 75 to 90 minutes. Cool completely on the baking sheet.

Step 5

Meanwhile, beat the heavy cream in the bowl of a stand mixer until it begins to thicken. Add 1 tablespoon sugar and continue to whip until soft peaks form.

Step 6

Add a dollop of whipped cream to the flat side of 12 of the meringues. Form sandwiches with the remaining 12 meringues.

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