Rainbow Swirls Recipes

RAINBOW SWIRL COOKIES

Rainbow Swirl Cookies image

Ready in 1 hour, all the colors of the rainbow come together in our delicious sugar cookies that are made with Betty Crocker sugar cookie mix.

Provided by Stephanie Wise

Categories Dessert

Time 1h

Yield 24

Number Of Ingredients 6

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1 tablespoon Gold Medal™ unbleached or all-purpose flour
1/2 cup unsalted butter, softened
1 egg
Blue, red, yellow and green food colors
Betty Crocker™ Decorating Decors multicolored sprinkles

Steps:

Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In large bowl, stir cookie mix and flour until blended. Add butter and egg; stir until dough forms.
Divide dough into 4 portions; place in separate small bowls. Add a few drops blue food color to 1 bowl; stir until dough is evenly tinted, adding more food color as necessary. Repeat with remaining 3 bowls of dough and food colors.
On lightly floured surface, roll each portion of tinted dough into 24 grape-size balls. Press together 4 balls (1 ball of each color) to look like a miniature beach ball. Roll ball into 5-inch rope, then coil rope into spiral shape. Place on ungreased cookie sheet. Repeat with remaining dough. Top cookies with sprinkles.
Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely before storing.

Nutrition Facts : ServingSize 1 Serving

RAINBOW SWIRL MERINGUES RECIPE BY TASTY

Rainbow Swirl Meringues Recipe by Tasty image

Here's what you need: granulated sugar, fresh egg white, salt, vanilla extract, gel food coloring, buttercream icing, raspberry jam, wooden skewer

Provided by Kiano Moju

Categories Bakery Goods

Yield 24 meringues

Number Of Ingredients 8

Ingredients

¾ cup granulated sugar
⅓ cup fresh egg white, room temperature
1 pinch salt
½ teaspoon vanilla extract
gel food coloring, of your choosing
1 cup buttercream icing
¼ cup raspberry jam
wooden skewer

Steps:

Preheat the oven to 200°F (95°C). Line 2 baking sheets with parchment paper.
Add the sugar to a baking sheet and bake for 7 minutes. The edges may begin to caramelize - this is good! Remove the sugar from the oven and leave the oven on.
In a large clean, dry bowl, whip the egg whites with an electric hand mixer on low speed until foamy, then add the salt. Continue whipping on high speed until medium peaks form.
Add the toasted sugar to the egg whites 1 tablespoon at a time, increasing the mixer speed gradually as you add more sugar. Once all of the sugar is incorporated, continue whipping for 5-7 minutes, until the meringue is very thick and shiny.
Add in vanilla, just whipping until incorporated.
Prop open a piping bag or zip-top bag in a tall drinking glass. Using wooden skewers, lightly paint 2 thin stripes of different-colored gel food coloring on opposite sides of the bag. Paint additional bags with more colors, if desired.
Fill each bag with the meringue batter, dividing evenly amongst different colors, if using.
Pipe 1-inch (2-cm) wide "kisses" of meringue onto a baking sheet about ½ inch (1 cm) apart.
Bake for about 1 hour, or until you can easily lift a kiss off of the paper.
Cool the meringues on the baking sheet at room temperature until no longer warm.
To fill, pipe buttercream icing around the edge of a cookie and place a small dollop of jam in the center. Sandwich with another cookie.
Enjoy!

Nutrition Facts : Calories 68 calories, Carbohydrate 12 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, Sugar 11 grams

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