Passion 4 baking · Jun 6, 2016

Meringue Rose Cookies

Hi everyone, Today I made this pretty meringues roses, and posted it on instagram, so many ask for the recipe so I thought I do another blog-post today just for You that asked.

Meringue Rose Cookies

  • 1 cup egg whites
  • 2 cup sugar
  • 1 drop food coloring
  • 1-2 tsp vanilla paste

Preheat the oven to 200 F (95 C) and line two baking sheets with parchment paper.

Put the egg whites, sugar into a large bowl.

Place the bowl over a saucepan of simmering water. Whisk by hand for about 4 minutes, or until the sugar has dissolved.

it’s important to follow the instructions closely. The sugar needs to dissolve with the egg whites over a pan of simmering water before you start the actual whisking.

At this point, all you need is a hand held whisk. If you don’t take the time to do this before whisking the meringue, you will end up with a grainy meringue with visible sugar granules

.Here is a close-up of my whisk after dissolving the sugar with the egg whites over a water bath. You can see that the sugar is dissolved, but the mixture is not whisked to a white meringue.

When the sugar is dissolved, Transfer to the bowl of a stand mixer fitted with the whisk.

I use this KitchenAid, and the white bowl you can find her.

And beat on low speed for about 4 minutes.

Increase the speed and mix for another 3 minutes, or until the bowl no longer feels warm to the touch.

If you want the frosting to have a lovely pastel shade, add a drop or two of food coloring and mix for another minute. I use this color

And don’t forget the vanilla paste, I use this one, it gives these meringues rose cookies an amazing taste.

Put the meringue in a piping bag, attach with a Wilton 1M Nozzle, that you can get here.

The piping bag is from Architec® Brands

When I make roses meringues I bake them at 200 F (95 C) for 2 hour and 15 minuttes. Turn the oven off, and leave them in there 1/2 hour more.I added some non pareils on the meringues before I bake them. I use Wilton White Nonpareils

I use these baking-sheets,

I always use the fan setting when I make meringue. The result is a crunchier outside, and the meringues cook more evenly.

If your oven doesn’t have a fan setting, you can still make fab meringue, but I recommend leaving the cooked meringues in the turned-off oven for a few more hours.

Let’s make roses, see the video below.

Have a great evening you all,

Love Manuela, xo

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