Meringues are one of those things that are extremely easy to make with a lot of variety with flavors, colors, and even designs. It’s also a great low-cal treat that is great to have during the summer time.
The meringues that I made are just a basic vanilla meringue. I didn’t want to go all fancy with flavors or even food coloring. Keeping them white with a really great design makes these cookies absolutely gorgeous!
Another great thing about these cookies is that they cook at a low temp for a long period of time. So when I made these and while I was waiting for them to bake I went out and did a few chores around the house. That’s one of the best parts about these because they are quick to whip up and give you time to do things while they are baking.
Now you don’t necessarily have to do the roses, you can really do any type of design you want. You can do a different type of piping technique or you can just use a spoon and plop it on the pan. No matter what it looks like it’s still going to taste good!
If you do decide to make them into roses there is also the option instead of doing it as a cookie you can pipe the roses on a cake or a pie! Here’s
an example of it on a cake by Zoe Bakes, and it’s super gorgeous!
I included photos on how to make the roses if you’re not familiar with it. If you are having difficulties following it then there are a ton of great tutorials on YouTube.
Meringue (via Midget Momma) Makes about 3 dozen meringue roses
1 cup sugar
4 egg whites
Pinch cream of tartar
1 tsp vanilla
Food coloring (optional)
Set oven to 175*F. Line your sheet pans with parchment. Put the egg whites, sugar, and cream of tartar into a bowl of an electric mixer. Fill a pot with some water, enough so the mixer bowl doesn’t touch the water. Put the mixer bowl onto the pot of water to create a double boiler on medium heat. Whisk together until the sugar has dissolved. You’ll know when the sugar is dissolved by rubbing a small bit of the mixture between your fingers and it doesn’t feel grainy.
When the sugar is dissolved add in the vanilla and food coloring, if you desire, and start whisking the mixture on high until stiff peaks form. You’ll know when it’s ready by dipping the whisk attachment into the mixture and lifting and a small curled spike forms and doesn’t sink back into the mixture.
Bake the meringue roses at 175*F for 1 hour then switch the pans in the oven and bake for about another hour or until the bottoms are soft and sticky anymore. Turn the oven off and leave the meringue cookies in the oven with the door open a little. After about 15-20 minutes you can take them out and enjoy!
- Parchment squares
- Flower nail
- Petal tip #
- Light corn syrup
- Piping bag
Cut some parchment squares out and take one of those squares and put a little bit of the light corn syrup on it. The corn syrup will act like a glue for the parchment square to sit on the flower nail so it doesn’t move around when you are creating your flowers.
Put the piping tip into the piping bag and cut just a big enough hole for the top part to fit through. Fill the bag about half way with the meringue. Put some of the corn syrup onto the flower nail and then a parchment square.
To pipe the rose you start with a little dollop of meringue in the middle.
Always keep the fat end of the tip on the bottom and the skinny part on the top when piping a rose.
By twisting the nail with your fingers pipe a little cone around the dollop.
Then you pipe three small petals around the cone.
Around the first set of petals you pipe more petals, about 4-5.
Carefully remove the parchment square with the meringue rose and place onto the baking sheet lined with parchment paper. Continue piping roses until you have 2 full sheet pans filled with them.