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Unicorn Meringue Cookies AKA “Unicorn Poop”

DIY unicorn meringue cookies recipe and tutorial

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Another cookie recipe! Yep, sure is! Really, a meringue isn’t a cookie (at least in my book). Well it doesn’t taste like one to me. Cookie, not cookie…it just doesn’t matter! Whatever it is, I am going to teach you how to make the cutest and best tasting unicorn poop (unicorn meringue cookies) out there!

The recipe I used for these is my tried and true meringue recipe.  OK, true confession; it is my dad’s recipe from his bakery, which is where all my amazing baking skills come from in the first place. I spent years working there as a kid through my college years!

It yields delicious, melt in your mouth cookies with a taste reminiscent of  toasted marshmallow. Scroll down to the bottom of this  post to whip it up!

Now, lets get on to how to make those meringues of yours look like unicorn poop. 🙂

Once you have your meringue batter made (following your favorite recipe or test out mine) we need to add some unicorn colors  to it. Otherwise, they will just be plain old boring meringue cookies as opposed to these really awesome unicorn meringue cookies.

Take approximately 1/3 cup of batter and place in into a disposable plastic cup, or a glass one if you feel like doing dishes 🙂 I made 5 aliquots in separate cups. Set the rest of the batter aside. It will remain white.

Add the appropriate amount of food color to get your desired colors. I choose pastel rainbow colors, which matched beautifully with the rainbow unicorn theme of this epic first birthday party I was throwing for my daughter.

Place each colored batter into a small pastry bag. Cut off the tip of each of the bags, making a small hole. The hole should be slightly smaller than a pencil eraser.

Once you have all your batter colored, prepare your pastry bag  with the tip you want to use for piping the cookies. I used this star tip from Wilton and I LOVE LOVE LOVE how the cookie shape turned out!

Take each of the colors and pipe a vertical line along the inside of the pastry bag.  Start as close to the tip at the bottom as possible. Space the lines as even as you can (it gets a little tricky) around the inside of the bag. This gets a little messy and its hard to hold the pastry bag sometimes too . This is also the reason why there is no picture of this step.  🙂 Don’t get frustrated. I did and thought that the cookies would be a hot mess (good news, they weren’t) SO glad I kept going. It will all be worth it for these unicorn meringue cookies!

Now, after all your lines are piped, spoon in the rest of the meringue batter into the pastry bag. Try to place it into the center of the bag so it doesn’t pull down the batter on the edges of the bag. Once the bag is full, squeeze the batter all the way down to your tip. Sorry no pictures of getting the batter ready. I need more hands! 🙂

A side note, I made solid colored cookies with all the colored batter left in the small pastry bags by just piping them onto the trays as well. We don’t want to waste the deliciousness!

Alright, now you are ready to pipe your  cookies. This is where the unicorn magic happens! Prepare a sheet pan by placing parchment paper on it. Pipe the cookies directly onto the paper. Mine were about 1 inch.

I recommend that size for the perfect bite size treat. They are also the optimal size for baking. You can make them slightly larger if you want. Here are my cookies all ready to be popped into the oven for baking. I can’t wait to eat one!

Bake your unicorn meringue cookies according to your recipe. Let them cool…that is the hardest part for me (almost as bad as watching paint dry, ya know?!) Once they are cooled, ENJOY!

Take a look at my freshly baked unicorn meringue cookies. DOUBLE YUM!

unicorn meringue cookie recipe and tutorial

I would love to see how your cookies turned out, so link ’em up in the comments. Or do you have a to-die-for meringue recipe? I would love to hear more about it!

Happy baking. And if you do try out my recipe (below) let me know how  you like that wonderful toasted marshmallow tasting cookie!

 

Unicorn Meringue Cookies a.k.a. Unicorn Poop


Ingredients

3 large egg whites (chilled)
1 tsp vanilla extract
1/4 tsp cream of tarter
2/3 c sugar
dash salt

  1.      Preheat oven to 250 F.
  2.      Add egg whites, vanilla, salt, and cream of tartar to mixing bowl.
  3.      Beat on medium speed until frothy.
  4.      Add 1 tbsp of sugar at a time. Beat mixture on high after each addition.
  5.      Repeat until all sugar has been added.
  6.      Beat mixture until stiff peaks form. At least 5 to 7 minutes. Stiff peaks will be shiny in color.
  7.      Add desired coloring to mixture.
  8.      Place mixture into pastry bag and pipe onto parchment paper. Space each cookie an inch apart. Alternatively, use a teaspoon to drop mixture onto parchment          paper.
  9.     Bake for 40 minutes.
  10.      Turn off oven. Do open door. Let meringues sit in oven to slowly cool for at least 2.5 hours.
  11.      Remove the cookies from paper and store in airtight container.

Yield of approximately 60 cookies 1 inch in size.

Just a note on this recipe. Some people will make it without the cream of tartar. For me, this is what makes it no fail. I have tried to omit it before and my cookies were not quite the right consistency after baking. As long as I always add cream of tartar and follow the above baking directions, I have had no problems.

Water is your enemy when making meringues. Make sure your bowls and beaters and completely dry prior to using. Any moisture will destroy your meringue consistency. (This is another common problem many people run into. Good thing I worked for my dad in a baker for years as a teen, so now I can share my wealth of baking knowledge with you!)

 

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How to Create the Perfect Rainbow Layer Cake

 

6 layer rainbow cake tutorial

This year we celebrated our daughter’s first birthday. I love birthdays, parties and decorating! And you know what, I love to do it even more when it’s for my sweet little miss! Her party was rainbow unicorn themed. So, what else is this mom to do, but whip up a 6 layer rainbow unicorn cake?! Well, that is just what I did! Read on to learn how to easily make a rainbow cake for any occasion.

Start by whipping up a double batch of your favorite vanilla cake batter. I used a family recipe. Use your favorite go to white cake recipe, or even a box mix. If you use a box mix, you will need two. I actually made my batter in batches as well. I made one batch, the equivalent to one box mix, and split that into three separate bowls.

Then I colored each of the bowls an individual color. The first batch I did pink, orange, and yellow. You do not want to over mix your batter or you risk your cake becoming slightly tough. I stir the food coloring in just until I reach color uniformity, or very close to it. I use Wilton’s  Color Right Performance System.

Next, grease three cake pans and add the batter. I used this cake layer pan set from Wilton. It worked fabulous! Bake according to your recipe’s directions, but check your cake a couple minutes earlier than normal. These layers are slightly thinner than a typical cake layer.

Once the cake is baked, remove it from the oven and allow to cool in the pans for about 10 minutes. After this time, flip the cakes out of the pan onto wax or parchment paper.

rainbow cake layers

During the time the first batch is baking, I whip up and color the second batch of batter. This time it was green, blue, and purple.

Sometimes cake layers will slightly dome at the top during baking. So,after all the layers are baked and cooled, use a bread knife to flatten  each of the layers so they will lay even when you put them together, if needed. Now, take your favorite cake filling, or frosting recipe and stick each layer together.  One of my favorite filling combinations is to use red raspberry jam and buttercream frosting. Put a thin layer of jam on one side of the cake and on the other layer a thin layer of buttercream. Now sandwich the two sides with filling together. Repeat this for each layer until you reach the top. If you are looking for a great buttercream recipe I highly recommend this Marshmallow Buttercream Frosting by Amanda Cupcake . It is simply delicious!

Once you have assembled your layer cake than you can decorate it. Always remember to do a crumb coat prior to frosting your cake, even if you are going to use fondant.

A fun alternative would be to make an ombre layer cake. Shades of pink or shades of blue for the layers would make an awesome gender reveal cake! Green ombre would be awesome  for St. Patrick’s day, frosted up like a pot of gold. The possibility with colored layers is endless!

I finished off my cake by frosting the whole thing with that delicious marshmallow buttercream. Then decorated it up as a unicorn. I made the horn out of fondant and added a beautiful floral mane. For the full tutorial on how to decorate the cake like a unicorn check out this post.

And here is a peek at what it looks like when you cut into the rainbow layer cake.

unicorn rainbow layer cake

 

And here is the cake all decked out like a unicorn! Isn’t it magical!  I would love to see your rainbow layer cake if you bake one up!

unicorn cake party dessert table

 

 

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Quick and Easy Royal Icing Recipe

Quick and Easy Royal Icing Recipe

Royal icing is one of my favorite icings to make. It whips up so quickly, tastes yummy and the artistic possibilities for decorating those cookies that come along with it…JUST AMAZING! You know me by now, I love anything that can lend itself to a little bit of artistic flair! 🙂

Today I am sharing with you my favorite royal icing recipe. It is by far, tried and true. This is the one that has been used in good ole dad’s bakery for years! Shhhh…don’t tell him I shared. 😉

 

Royal Icing


Ingredients

4 cups powdered sugar, sifted
2 Tbsp meringue powder
5 Tbsp water
1 tsp vanilla (or other flavor extract)
Additional water for thinning to desired consistency

  1. Combine meringue powder, vanilla extract, and water in bowl, mixing on low.
  2. Gradually add powdered sugar and continue to mix on low.
  3. After all powdered sugar has been incorporated continue mixing until the icing has a matte appearance. This is after approximately 5 minutes of mixing.
  4. Slowly add additional water and mix until desired consistency is achieved.

Store frosting in an air tight container. If frosting tip becomes clogged use warm water to remove clog.

NOTES:
Use a spoon to check your icing consistency. Do this by letting the icing drip off the spoon back into the bowl.  Slightly thicker icing is ideal for piping edges and fine detail work. A little bit thinner consistency works great for flooding cookies. I personally aim for a consistency between the two and am able to use the icing for both outlining and flooding the cookies! 🙂 There is my laziness showing through again.  This allows me to only have to color one aliquot of icing as opposed to doing two: an outliner and a flooder.

Happy cookie decorating, and my favorite part….COOKIE EATING! YUM! 🙂

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