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Credit: Grace Elkus

Recipe Summary

25 mins
1 hr 55 mins
Serves 12


Ingredient Checklist


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

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

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

140 calories; fat 7g; saturated fat 4.5g; cholesterol 25mg; sodium 25mg; protein 1g; carbohydrates 18g; sugars 16g; calcium 14mg.