Before we get too far – can we just stop and admire how beautiful these are…
Wait, no – don’t go! I was afraid to make these too. I mean I can pipe frosting onto a cupcake, but a ROSE – yeah, I didn’t think so. The amazing thing is though – instead of going up and starting the piping from the outside like I do with a cupcakes, you just need to start at the center and keep it flat. Then you have a rose and then people are amazed. Ok, so you are thinking “Rachel – it is not the ROSE that scares me, it is the making of the MERINGUE”. It’s ok dear reader… I was scared of that too! Once again though, trust me – it is way easier than it appears! Whip those whites, add the sugar & pipe (or plop) onto a baking sheet.
Now that we have everyone’s fears (mine included) out of the way – lets admire these beauties again…
Roses that you buy from the store (you know the kind with stems that come from the Earth) look really pretty for a few days, may bring a smile to someone’s face – but then they die. These roses will also only last a few days once you give them… but that is because each and every one has brought a smile to someone’s face as they ate them! Meringue Roses are the perfect mother’s day gift. Think of all those hours mom spent cooking for you; now its your turn to whip up some food for her and let her just relax (and the best part – not hours over a hot stove for you either, just overnight in the oven).
And just one last side note… these Meringue Roses have had the following reviews: “They taste even better than they look, which is saying a lot” AND “I think these are better than store-bought meringues” AND “It’s like crunchy cotton candy”
… those reviews were from those that I cook for regularly – who also know that I want them to be my harshest critics, so if they give it the thumbs up – so will you!
- 2 egg whites, room temperature
- ½ Tbsp vinegar
- ½ Tbsp corn starch
- 1 teaspoon Vanilla Extract
- ½ cup sugar (caster sugar will be even smoother, but granulated works fine)
- In mixing bowl (that is completely CLEAN & DRY), beat egg whites on medium-high until foamy, about 30 seconds. Dissolve your corn starch in the vinegar in a small bowl. Add vinegar and corn starch and continue to beat for another minute or so until soft peaks form. Add your Vanilla In a slow stream, add sugar. I like to add the sugar a few tablespoons at a time and usually just turn the mixer on and off. Beat for about 5 minutes, until stiff peaks form.
- If you want to add flavor (see notes) - now is the time. Divide your Meringue if needed.
- Line baking sheets with parchment paper or Slipmats. Fill pastry bags with meringue (one color in each bag). To make roses - be sure to use a large star tip. Start in the center and make one full circle around to make the rose. You can also just make dollops with the star tip, or even use a spoon. There is something just show-stoppingly beautiful about the roses though.
- Place baking sheets in 200 degree oven for 90 minutes. Turn oven off and leave in oven as the oven naturally cools for 6 hours or overnight. The easiest way to do this is to make them in the evening and then after the 90 minutes, let them set there overnight. You can even package them up in the morning that you need them then and be good to go. Package in airtight containers (or ziploc) and enjoy!
I got my beautiful PINK color by using Raspberry Gelatin - loved the slight sour from the raspberry with the sweet of the meringue
As adapted from Shugary Sweets
Two Year Ago – Black Bean Hummus… a kicked-up twist of a classic, love!
And I leave you with this, Today’s Question of the Day… What kinds of gifts do you prefer to give (or get) for Mother’s Day?