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Hi everyone, Today I made this pretty meringues roses, and posted it on instagram, so many ask for the recipe so I thought I do another blog-post today just for You that asked.

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Meringue Rose Cookies

  • 1 cup egg whites
  • 2 cup sugar
  • 1 drop food coloring
  • 1-2 tsp vanilla paste

Preheat the oven to 200 F (95 C) and line two baking sheets with parchment paper.

Put the egg whites, sugar into a large bowl.

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Place the bowl over a saucepan of simmering water. Whisk by hand for about 4 minutes, or until the sugar has dissolved.

it’s important to follow the instructions closely. The sugar needs to dissolve with the egg whites over a pan of simmering water before you start the actual whisking.

At this point, all you need is a hand held whisk. If you don’t take the time to do this before whisking the meringue, you will end up with a grainy meringue with visible sugar granules

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.Here is a close-up of my whisk after dissolving the sugar with the egg whites over a water bath. You can see that the sugar is dissolved, but the mixture is not whisked to a white meringue.

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When the sugar is dissolved, Transfer to the bowl of a stand mixer fitted with the whisk.

I use this KitchenAid, and the white bowl you can find her.

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And beat on low speed for about 4 minutes.

Increase the speed and mix for another 3 minutes, or until the bowl no longer feels warm to the touch.

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If you want the frosting to have a lovely pastel shade, add a drop or two of food coloring and mix for another minute. I use this color

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And don’t forget the vanilla paste, I use this one, it gives these meringues rose cookies an amazing taste.

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Put the meringue in a piping bag, attach with a Wilton 1M Nozzle, that you can get here.

The  piping bag is from Architec® Brands

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When I make roses meringues I bake them at 200 F (95 C) for 2 hour and 15 minuttes. Turn the oven off, and leave them in there 1/2 hour more.I added some non pareils on the meringues before I bake them. I use Wilton White Nonpareils

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I use these baking-sheets,

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I always use the fan setting when I make meringue. The result is a crunchier outside, and the meringues cook more evenly.

If your oven doesn’t have a fan setting, you can still make fab meringue, but I recommend leaving the cooked meringues in the turned-off oven for a few more hours.

Let’s make roses, see the video below.

Have a great evening you all,

Love Manuela, xo

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16 Comments

  1. I tried it twice and both times with a hand mixer and failed. I reach soft peaks and that’s it, doesn’t firm up 🙁
    Made sure bowl is clean and followed instructions. Any tips to solve that?

    • hi Amanda, you need to whip it more then soft peaks, and i would use a stand-mixer for this one!

    • Make sure your bowl and whisk has no oil residue. I always wipe mune down with vodka. The alcohol evaporates and your egg whites wiLL have the lift they need.

    • Hi Amanda, when you take it off the stove you need to let it cool off for some minutes, what I do is I put it in a bowl of cold water and once it’s cooled down i whisk for 4mins at low speed with my hand mixer and another 3mins high speed just like Manuela said and I get my beautiful Meringues.

    • did you make sure to use a glass or metal bowl? plastic bowls don’t work for meringue. They hold onto grease from previous foods, no matter how well you wash.

    • I had the same problem! I used glass bowls and a stand mixer. I mixed it for a lot longer than the instructions say but did not firm up beyond soft peaks! Never had that happen with other meringue recipes!

  2. Hi, Manuela.

    Many thanks for this recipe ! You are so talented! May God bless you in all you do! Love from England xxx

  3. Would love make these as graduation presents! Do I really need a stand alone mixer or will a handheld whisk be ok? Thank you.

  4. Hi Manuela, thanks a lot for your help. I have a question, how long can Meringues last for if I make a bunch of them?

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    Your page should go viral. You need initial traffic only.
    How to get it? Search for: Mertiso’s tips go viral

  6. I’ve made meringues with a hand mixer, but you must be sure it’s not a rainy or overcast day. Also, the bowl can’t be plastic, and the whites must be at room temp. Good luck!

  7. Pingback: Chocolate Cupcakes & Ganache, Video - Passion 4 baking :::GET INSPIRED:::

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