Not sure what to do with leftover egg whites? Make Meringue Rose Cookies. I’ve made hundreds of meringue cookies and desserts over the years. They require only few ingredients and can be made ahead of time. It doesn’t hurt that they are super pretty and delicious.
In this updated post from 2011 I share with you how to make pretty Pink Meringue Roses. Along with a few tips and tricks on how to make meringue cookies, plus a video!
MERINGUE ROSE COOKIES
In a heat proof bowl combine together egg whites, sugar and lemon juice ( or vinegar if you don’t have fresh lemon).
Place the bowl with egg whites, sugar and lemon juice over a pot of simmering water. Whisking, heat the mixture. I used a stainless steel bowl but tempered glass bowl can be used as well. It takes a little longer for the mixture to heat up if glass bowl is used.
Whisk egg white mixture constantly using a wire whisk, until all of the sugar is completely dissolved. It is important that sugar is dissolved. Undissolved sugar crystals can cause sugar beading on the meringues.
Rub the mixture between your fingers. It has to be smooth, if you feel graininess, keep heating the mixture until sugar is dissolved.
Mixture will be white and soapy. This is normal.
Once sugar is fully dissolved return the bowl to your mixer and whip the mixture using a wire attachment. Start at the low speed and then increase it to medium high. Beat until medium peaks are formed. Then add alcohol or water based flavorings. Continue beating until stiff peaks are formed.
Meringue should be glossy and smooth. Grainy meringue is a result of over beating.
To create realistic rose coloring I used 3 shades of pink.
Divide stiff meringue into bowls. Color meringue with pink gel food coloring, ranging from deep pink, medium pink and pastel pink. Control the color intensity by adding less or more food coloring. When coloring meringue fold the gel coloring into the meringue.
PIPE AND BAKE MERINGUE ROSE COOKIES
To pipe the roses I used a large Petal Tip, flower nail and parchment squares.
First, fit a large piping bag with a Petal Tip #125. Fill the piping bag with colored meringue. I used 3 piping bags and 3 Petal Tips. I demonstrate in the video how to pipe the roses.
Attach parchment square onto the flower nail. Then start piping a rose with the darkest pink in the center of the flower nail. Make a swirl. Next use medium pink an pipe 3 petals around the center rose swirl. Remember, narrow part of the petal tip should be facing down. Then pipe 5 outer rose petals with the lightest shade of pink meringue.
Place piped roses with the parchment paper attached onto the light colored baking sheet. Bake at 175F for 3-4 hours. Then turn off the oven and let the cookies cool in the oven. Once oven cools remove store the cookies at once.
Immediately store cookies in an airtight container with either food grade silica gel or use white rice. I find it help to keep the moisture at check and cookies don’t get soggy.
CAN I FREEZE MERINGUE COOKIES
You can freeze meringue cookies in a freezer safe container for up to a month. If freezing, layer meringues between parchment paper sheets. Defrost meringues on the kitchen counter for 3 hours. Don’t open the container while defrosting.
MERINGUE COOKIES TROUBLESHOOTING
- Causes : over beating of the meringue or cookies are underbaked.
- Remedy : add more sugar or add 1 to 2tbsp corn starch to the meringue at the end of the mixing. It stabilizes the meringue.
- Causes : meringue is beaten at very high speed. Or meringue was baked at high temperature.
- Remedy : beat it at medium – high speed. Lower the temperature.
- Causes : this can happen when sugar in the meringue is not completely dissolved or meringue was baked at high temperature.
- Remedy : Make sure sugar is dissolved completely. Lower the oven temperature.
TO MAKE MERINGUE ROSE COOKIES YOU NEED
- RECIPE – JUMP TO RECIPE
- Piping Bags
- 3 Petal Tips #125
- Flower Nail or use a Meat Thermometer
- USEFUL TUTORIALS
- Meringue Rose Cookies Video Tutorial with narration (Haniela’s You Tube Channel)
- Troubleshooting Meringue
Make delicate meringue cookies, perfect for tea, garden parties.
- 6 egg whites (180grams)
- 1 1/2 cup granulated sugar
- 2 tsp lemon juice or vinegar
- 1 tsp Vanilla Extract
Combine egg whites (6 egg whites) sugar (1 1/2 cup) and lemon juice (2tsp) in a heat proof bowl.
Place the bowl over a pot of simmering water. Whisking until all of the sugar is dissolved.
Rub the mixture between your finger to check if the sugar is dissolved.
Secure the bowl into your stand mixer and beat with wire beaters. Start at low speed then gradually increase to medium high.
When medium stiff peaks are formed add Vanilla Extract (1tsp) and continue beating until stiff peaks are formed. When the peak doesn't fall down or bend you are ready to go.
Divide stiff meringue into bowls.
And color with food coloring. I used pink gel food coloring.
Make sure to carefully fold the color into the meringue so it doesn't deflate too much.
You need 3 shades of pink.
Dark Pink – this will be used to pipe the center petal so you don't need a whole lot meringue.
Medium Pink – then with medium pink pipe 3 petals.
Light Pink – pipe 5 outer petals.
Fit 3 piping bags with Piping Tip #125. Fill the bags with different shade of colored pink meringue.
Add little bit of meringue onto the flower nail and then secure parchment square on it.
Pipe with darkest pink first, narrow part of the piping tip facing up. Then use mediums shade of pink and pipe 3 petals around and finish with the lightest pink and pipe 5 petals around.
Clean up the bottom edge with a toothpick and place roses onto a baking sheet.
Bake meringue roses at 175F for 3-4 hours, turn off the oven and leave the cookies in the oven till the oven cools.
Store in an airtight container. To remedy humidity add food grade silica gel packet or white rice into the container.
Freeze up to a month. Let defrost on the counter for several house. Don’t open the container during this time.
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