Meringue Roses
Meringue Roses
Ingredients
- 4 egg whites, from large eggs
- 1 cup granulated sugar
- 2 drops pink gel food coloring, or as needed
- 1/2 teaspoon rose water, or 1/2 teaspoon vanilla extract or almond extract
- 1 drop green gel food coloring, or as needed
Instructions
- 1
Preheat your oven to 200°F (95°C). Line two large baking sheets with parchment paper. Ensure all your equipment (mixing bowl, whisk attachment) is completely clean and grease-free, as any fat can prevent the egg whites from whipping properly.
⏱️ 5 min•🌡️ 200
- 2
Carefully separate the egg whites from the yolks, ensuring no yolk gets into the whites. Place the 4 egg whites into the bowl of a stand mixer fitted with the whisk attachment.
⏱️ 3 min
- 3
Begin whipping the egg whites on medium-high speed. Continue to whip until they become foamy and soft peaks form, about 2-3 minutes.
⏱️ 3 min
- 4
With the mixer still running on medium-high speed, gradually add the granulated sugar, about 1 tablespoon at a time, over a period of 5-7 minutes. This slow addition allows the sugar to dissolve properly and creates a stable meringue.
⏱️ 7 min
- 5
Once all the sugar has been added, continue whipping the meringue on high speed until it is very thick, glossy, and forms stiff, upright peaks. When you lift the whisk, the meringue should hold its shape firmly without drooping. This can take an additional 5-8 minutes.
⏱️ 8 min
- 6
Gently fold in the pink gel food coloring and rose water (or other chosen extract) into the meringue using a spatula until the color and flavor are evenly incorporated. Be careful not to overmix, which can deflate the meringue.
⏱️ 2 min
- 7
Transfer about 1/4 cup of the pink meringue into a small separate bowl. Add the green gel food coloring to this small portion and mix gently until a uniform green color is achieved.
⏱️ 2 min
- 8
Fit a piping bag with a star tip (such as an Ateco 1M or Wilton 1M) and fill it with the pink meringue. Fit another small piping bag with a leaf tip (such as a Wilton 352) and fill it with the green meringue.
⏱️ 3 min
- 9
Pipe the meringue roses onto the prepared parchment-lined baking sheets. To create a rose, start in the center and pipe in a circular motion, building layers outwards to form a swirl. Leave about 1 inch of space between each rose.
⏱️ 5 min
- 10
Using the piping bag with green meringue and the leaf tip, pipe small leaf shapes at the base of each pink meringue rose.
⏱️ 2 min
- 11
Place the baking sheets into the preheated oven. Bake for 90 minutes. The meringues should be firm to the touch and easily lift off the parchment paper.
⏱️ 90 min•🌡️ 200
- 12
Once baked, turn off the oven and leave the meringue roses inside the oven with the door slightly ajar (you can prop it open with a wooden spoon) for at least 1 hour, or until completely cool. This slow cooling helps them dry out completely and become crisp.
⏱️ 60 min
- 13
Once fully cooled, carefully remove the meringue roses from the parchment paper. Store them in an airtight container at room temperature for up to 2 weeks.
Kitchen Tools
Nutrition Facts (per serving)
Meringue Roses
- 4 egg whites, from large eggs
- 1 cup granulated sugar
- 2 drops pink gel food coloring, or as needed
- 1/2 teaspoon rose water, or 1/2 teaspoon vanilla extract or almond extract
- 1 drop green gel food coloring, or as needed
Instructions
- 1
Preheat your oven to 200°F (95°C). Line two large baking sheets with parchment paper. Ensure all your equipment (mixing bowl, whisk attachment) is completely clean and grease-free, as any fat can prevent the egg whites from whipping properly.
⏱️ 5 min•🌡️ 200 - 2
Carefully separate the egg whites from the yolks, ensuring no yolk gets into the whites. Place the 4 egg whites into the bowl of a stand mixer fitted with the whisk attachment.
⏱️ 3 min - 3
Begin whipping the egg whites on medium-high speed. Continue to whip until they become foamy and soft peaks form, about 2-3 minutes.
⏱️ 3 min - 4
With the mixer still running on medium-high speed, gradually add the granulated sugar, about 1 tablespoon at a time, over a period of 5-7 minutes. This slow addition allows the sugar to dissolve properly and creates a stable meringue.
⏱️ 7 min - 5
Once all the sugar has been added, continue whipping the meringue on high speed until it is very thick, glossy, and forms stiff, upright peaks. When you lift the whisk, the meringue should hold its shape firmly without drooping. This can take an additional 5-8 minutes.
⏱️ 8 min - 6
Gently fold in the pink gel food coloring and rose water (or other chosen extract) into the meringue using a spatula until the color and flavor are evenly incorporated. Be careful not to overmix, which can deflate the meringue.
⏱️ 2 min - 7
Transfer about 1/4 cup of the pink meringue into a small separate bowl. Add the green gel food coloring to this small portion and mix gently until a uniform green color is achieved.
⏱️ 2 min - 8
Fit a piping bag with a star tip (such as an Ateco 1M or Wilton 1M) and fill it with the pink meringue. Fit another small piping bag with a leaf tip (such as a Wilton 352) and fill it with the green meringue.
⏱️ 3 min - 9
Pipe the meringue roses onto the prepared parchment-lined baking sheets. To create a rose, start in the center and pipe in a circular motion, building layers outwards to form a swirl. Leave about 1 inch of space between each rose.
⏱️ 5 min - 10
Using the piping bag with green meringue and the leaf tip, pipe small leaf shapes at the base of each pink meringue rose.
⏱️ 2 min - 11
Place the baking sheets into the preheated oven. Bake for 90 minutes. The meringues should be firm to the touch and easily lift off the parchment paper.
⏱️ 90 min•🌡️ 200 - 12
Once baked, turn off the oven and leave the meringue roses inside the oven with the door slightly ajar (you can prop it open with a wooden spoon) for at least 1 hour, or until completely cool. This slow cooling helps them dry out completely and become crisp.
⏱️ 60 min - 13
Once fully cooled, carefully remove the meringue roses from the parchment paper. Store them in an airtight container at room temperature for up to 2 weeks.