Once I had made the poo-poo meringues, I was on a roll. I haven’t had a colon for a long time, and I thought to myself “what could be cuter than glossy pink colons with sprinkles of inflammation?”. The answer was, of course, “lots of things,” but I decided to go ahead and make then anyway. It might you take a few tries to get the undulation of the piping just right, but you’ll be rewarded with a crunchy treat that’s far sweeter to you than your real colon ever was.
If you’re feeling nostalgic for your inflamed colon, here’s what you’ll need:
4 egg whites
1 ⅓ cups sugar
¼ tsp salt
¼ tsp cream of tarter
Red food coloring
Leaf icing tip (Wilton #113 or similar)
Red decorating sugar
- Preheat oven to 150-170°F (65-76°C).
- Draw a stencil of a colon on the underside of the parchment paper.
- Line baking trays with parchment paper.
- Separate egg yolks from egg whites. Let the whites come to room temperature. If you are using eggs whites from a carton, first measure out what you need, then return carton to the fridge (2 tbsp = 1 large egg white).
- Using an electric mixer, beat eggs at medium speed until white and foamy. Add in salt and cream of tartar and continue to beat until soft peaks form.
- Increase the speed of your beaters and slowly add sugar. Beat continuously while adding sugar until firm peaks form.
- Add in the food coloring until the meringue reaches the desired color.
- Continue beating until stiff peaks are formed.
- Fill your piping bag with your meringue.
- Pipe meringue onto the parchment paper, following the lines of the stencil. Pipe slowly to get pillowy-looking colons.
- Sprinkle colons with red decorating sugar.
- Bake in the oven for approximately 60 minutes, then turn oven off. Leave meringues in cooling oven for another 60 minutes.