Making meringues is not very complicated. It is actually only egg white and sugar. But there are some tricks which could help to make them properly. Heating and cooling of the egg white mixture improve it and let safe the shape. Cream of tartar gives the chewy texture inside and dry shell outside. Properly piping creates beautiful shape. Let have some fun and decorate your bakes with meringues. Enjoy!
about 25 roses
- 2 egg white (from large eggs)
- 100 g granulated sugar
- pinch of salt
- ¼ teaspoon cream of tartar
- ¼ teaspoon vanilla extract
- food colouring as desired
Line a baking sheet with paper parchment.
Place egg whites, sugar and salt in the bowl of a stand mixer. Whisk together by hand until combined. Heat the saucepan with small amount of water and place the bowl on top of the saucepan to create double-boiler. The bottom of the bowl should not touch the water. Whisk the mixture in the bowl by hand until sugar has dissolved and the bowl is hot to the touch (about 3 minutes). Transfer the bowl to the stand mixer and beat eggs on high speed until the bowl returns to the room temperature (about 8-10 minutes). Add the cream of tartar and vanilla extract and mix until mixture is stiff and glossy. Place the meringue mixture in a piping bag and pipe roses (or another shapes) onto the baking sheet.
If you want to have two-coloured roses divide the mixture to two bowls and add food colouring as desired. Place both colours of meringue in separated bags (with holes on the end but without tips) and place both bags in the third bag fitted with a large open star tip. To make roses pipe 2 inches flat spirals starting in the centre. To make ruffled kisses (like in my last picture) use the same piping tip and press to create the mound and then stop pressure before pulling up to release.
Bake for 45 to 60 minutes by the temperature 215°F (100°C). The baking time depends on the size of the meringues, maybe you will need to bake longer. Well done meringues are dry to the touch and can easily be removed from the parchment paper. Store in the airtight container.
I do not recommend to make meringues by rainy weather. After baking they will absorb the moisture from the air and start to be sticky.