Rose Swirl Meringues
“Roses are red, violets are blue, sugar is sweet, and so are you!”
More like so are these cute little meringues! So there are 3 types of meringue – French, Swiss, and Italian. These are based on the Swiss kind, because the egg whites are heated over a double boiler. Anywho, I definitely recommend making these because they’re easy to make, Fat Free (!), can be eaten as a cookie on their own, or used to decorate cookies and cupcakes. They’re perfect for any old day, or a special day, like a bridal shower, wedding, or anything pretty!
(makes 1 dozen 2 inch rose meringues)
2 egg whites
½ cup granulated sugar
¼ tsp cream of tartar
½ tsp vanilla extract
Pastel pink gel food coloring
Line a baking sheet with parchment paper. Preheat oven to 175-200F.
For the next part you can use a double boiler – I don’t have one so I use a large metal bowl over a saucepan of just boiling water. In the bowl, add the two egg whites, sugar, and cream of tartar until the sugar dissolves.
Transfer this to your stand mixer and beat with whisk attachment until frothy. Add vanilla. Beat to stiff peaks. Divide meringue in two parts, and add a drop of pastel pink food coloring to half the meringue. Mix just until combined into a smooth color. Place meringue in piping bags with Wilton 2D tips and pipe swirly roses about 2 inches in width, and 1 inch apart. The meringues won’t change in size or shape so the way you pipe it is the way you get it!
Bake for 1.5 hours – do not open the oven door! After this time, turn off the oven and prop open the oven door. Let cool for about 2 hours, up to overnight.
Meringues can be stored in an airtight container if you don’t finish them right away!