Do you remember when I made the Roses Cake? I really, really LOVE that cake! If you don’t remember it, or weren’t there when I first posted it, you should go check it out! What I like most about the cake is the beautiful roses on the outside of the cake. The technique is so easy and really creates a stunning cake.
All you need to create the roses is a large star piping tip. That’s it! No special equipment. Then to make the roses, it’s super easy! What you do is start in the center and slowly move your tip in a circle around the center. No hard or complicated technique, just an easy circle and your done.
I’ve wanted to use that rose technique again ever since I made that cake. Instead of decorating a cake with roses I thought it would be cute to make meringue cookies with that same rose technique. I’ve also had meringue cookies on my baking list for about a year now, so it was the perfect treat to make!
Meringue cookies are so simple and so tasty. They are light and airy, and have an appealing crunchy outside texture but then melt in your mouth. It’s really easy to pop 3 of these in you mouth because they are just so incredibly light and delicious.
Baking the meringue cookies is easy, but not necessarily quick. Putting together the batter is fast, but they have to bake in the oven for 45 minutes and then they have to sit in the turned-off oven for at least 1 hour (I prefer at least 3 to overnight). The waiting time is hard but it’s definitely worth it!
If I can tell you one thing about baking these cookies it would be to follow these particular guidelines after you remove them from the oven: Once the cookies are done cooling in the oven, place them immediately in a sealed ziploc bag. Once the cookies receive oxygen they start to get soft and don’t have their crunch – they will also start to stick to each other. It’s best to keep them covered and sealed until you eat them. If you want to serve them at a party, I suggest to not have them out for long and to bring them out right before you are planning to enjoy them.
This step is simply but crucial. I have made the mistake of leaving them out for too long after cooling and they went soft and stuck to each other. Just make sure to keep them in a sealed bag and your meringue cookies will last perfectly!
Enjoy these lovely roses 🙂
Rose Meringue Cookies
For Printable Recipe, Click here!
Makes: About 40 Rose Cookies
4 Egg Whites
½ tsp. Cream of Tartar
1 cup Sugar
1 tsp. Pure Vanilla Extract
Approx. 2 tsp. Pink Food Coloring, more or less depending on how pink you want them (You can also use red if you don’t have any pink food coloring, just use less)
Large star tip*
Preheat the oven to 225 degrees F. Line 2 baking sheets with silicone mats or parchment paper. Set aside.
In the bowl of a stand mixer, beat the egg whites on medium-low speed until frothy, about 4 minutes. Add the cream of tartar and beat until soft peaks begin to form, about 3 minutes. Increase the speed to medium and gradually add the sugar. Increase the speed to medium-high and beat until stiff peaks form, about 4 minutes.
Add the food coloring and beat until fully incorporated and no white is showing.
Carefully transfer the beaten egg whites mixture to a piping bag, fitted with a large star tip.
*If you don’t have a large star tip then you can of course you any other tip that you have on hand; Just know that it will not create the “rose” effect.
**If you don’t have a piping bag, you can always use a Ziploc bag with the corner snipped off and the piping tip fitted in the corner.
If you don’t have a piping tip or a piping bag, you can use a spoon to drop the meringue on the baking sheet.
Pipe small roses on the prepared baking sheets, leaving about 1 inch between each meringue. To create the rose effect, start in the center and slowly move your tip in a circle around the center – You can go around either once or twice.
Bake the meringue cookies for exactly 45 minutes. Then turn off the oven and leave the meringues inside the oven for at least 1 hour. I suggest leaving them in the turned-off oven for about 3 hours, even overnight.
NOW THIS IS VERY IMPORTANT! Once the cookies are done cooling in the oven, place them immediately in a sealed ziploc bag. Once the cookies receive oxygen they start to get soft and don’t have their crunch – they will also start to stick to each other. It’s best to keep them covered and sealed until you eat them. If you want to serve them at a party, I suggest to not have them out for long and to bring them out right before you are planning to enjoy them.
Recipe adapted from McCormick.