These meringue cookies are an elegant dessert or gift perfect for Mother’s Day. They’re easy to make and they’re sure to impress.
Rosette Meringue Cookies
- 2 large egg whites
- 1/8 tsp salt
- 1/8 tsp cream of tartar
- 1/2 tsp vanilla or other flavoring of choice
- 1/2 cup granulated sugar
- food coloring
- Preheat oven to 225 F. Line a baking sheet with parchment paper or a Silpat baking mat.
- Optional: Put sugar in a food processor and pulse until fine. This step is optional, but it does help the sugar to dissolve easier, resulting in a smoother meringue.
- Combine egg whites, salt, cream of tartar, and vanilla and beat until very frothy. Gradually add sugar and beat until stiff peeks form. It should still be smooth and shiny. If it starts looking dry or curdled, it has been beaten too long.
- Add a small amount of food coloring to your desired shade
- Fit a piping bag with a 2D or 1M tip (I used a 2D tip) and pipe a rosette onto your prepared baking sheet. To create a rosette, start in the middle and pipe a swirl out to the outer edge.
- If you choose to make leaves, before you add your main color to the meringue, place a small amount of meringue in a separate bowl and color green. To pipe leaves, use a #67 tip and squeeze against a rosette, gradually pulling out toward you to create a tapered leaf. This may take some practice.
- Bake for 2 hours. Turn off the oven and leave the meringues inside to continue drying out.