Sunday, 4 April 2010

Rose Meringue Cookies

These cookies are so simple to make and they taste so sweet and light.

90g Egg White
175g Caster Sugar
1/2 tsp Cream of Tartar
1 tsp Rose Essence
2-3 drops red food colouring

1. Beat egg white in mixer until frothy, then add in the cream of tartar.
2. Beat the egg white until soft peak appear, then add in the sugar tablespoon by tablespoon so that it mixes in and dissolves. You'll want your egg white to look stiff and glossy.
3. Add in the essence and colouring.
4. Pipe the egg white onto a lined baking sheet in swirls to look like rosettes.
5. Bake in a pre-heated oven at 120 deg celsius for about 60 minutes, turn off the oven and leave it in there for another 60 minutes.

Store in an air-tight container.

You could make variations of these meringue cookies, limited by your store of essences and imagination. Instead of rose essences, you could use lemon or lemon essence for a lemony meringue cookie. Just remember that it's a sweet treat, so your essences need to have a citrusy base or a fruity base to work. ;)


chia said...

Hi Brenda, the rose is so nice. I am very keen to know what type of piping tool u use to pipe the nice rose?

Brenda said...

I have a 6-pointed star tip. I make a swirl from the top and then drag round the base to get the rose effect. =)

chia said...

thank you for sharing:)

Baby Bedding said...

Thank you for giving the tips for preparation.