Make delicate meringue cookies, perfect for tea, garden parties.
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.