Naturally Dyed Pink Meringue Cookies with Blood Orange Curd [Valentine's Day Edition]

Curd inspired by The Tart Tart & Meringue by Zoe Bakes
Course Dessert
Cuisine Vegetarian
Author Shelly Westerhausen


For the meringue:

  • 3 extra large egg whites
  • 1 cup sugar
  • 1/4 teaspoons salt
  • 2 teaspoons beet juice (+more if you'd like them darker)
  • seeds from 1 vanilla bean

For the curd:

  • 3 extra large egg yokes
  • 1 extra large egg
  • 1 cup sugar
  • 3/4 cup citrus juice (I did 1/4 cup lemon and 1/2 cup blood orange)
  • 4 Tablespoons butter , cut into chunks


  1. To make the meringue: Preheat oven to 200 degrees and line two baking sheets with parchment paper. Set aside.
  2. In a pot you can put over a double boiler, whisk together the egg whites, sugar, salt, and beet juice. Place over a double boiler and whisk constantly until the sugar has completely dissolved and the mixture feels smooth between your fingers (this will take around 5 minutes).
  3. Remove from heat and transfer to your mixer bowl.