Dessert
Raspberry, Rose, and Mint Striped Meringues
Raspberry, Rose, and Mint Striped Meringues - an elegant delight that shouts "Let's celebrate!" with your nearest and dearest!
Raspberry, Rose, and Mint Striped Meringues - an elegant delight that shouts "Let's celebrate!" with your nearest and dearest!
Ingredients
For the Meringue Base
- 4 large Dakota Layers egg whites, at room temperature
- ½ tsp cream of tartar
- 1 cup granulated sugar
For the Raspberry Swirl Meringues
- 2 Tbsp raspberry jam
For the Mint Striped Meringues
- purple food coloring
- ¼ tsp mint extract
For the Rose Meringues
- ½ tsp rose water
- pink food coloring
Instructions
- Prep the oven and pans. Preheat the oven to 200°F. Line three half sheet pans with parchment paper.
- Make the meringue base. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium until foamy, 1 to 2 minutes. Reduce the mixer to low and add the cream of tartar. Whisk on medium-high until soft peaks form, about 3 minutes. Gradually add the sugar, 1 to 2 Tablespoons at a time, and whisk until stiff peaks form, 3 to 5 minutes
Tips:
Special Equipment
- A stand mixer with a whisk attachment
- Rubber spatulas
- A piping bag fitted with a large writing tip
- A bamboo skewer
- A small paintbrush
- A piping bag fitted with a medium writing tip
- A piping bag fitted with a closed star tip
For the Raspberry Swirl Meringues
- Make the raspberry swirl meringues. Use a rubber spatula to scrape ⅓ of the meringue base into the piping bag with a large writing tip. Pipe 1-inch wide dollops of meringue on one of the prepared sheet pans, spacing them at least 1 inch apart. Dollop a small amount of raspberry jam on each meringue. Use a bamboo skewer to swirl the raspberry jam into the meringues.
For the Mint Striped Meringues
- Make the mint striped meringues. Use a paintbrush to “paint” vertical stripes of food coloring inside the piping bag fitted with a medium writing tip. Pipe 1-inch wide dollops of meringues on a second prepared sheet pan, spacing them at least 1 inch apart.
For the Rose Meringues
- Make the rose meringues. Add the rose water and a few drops of pink coloring to the remaining meringue. Use a rubber spatula to mix until combined. Scrape the meringue into the piping bag fitted with a closed star tip. Pipe a rose by holding the tip perpendicular to the sheet pan’s surface, and, using even pressure, pipe the meringue in a tight round spiral, starting from the center and working your way out. Loop 2 to 3 times around the center and release the pressure just as you complete the spiral to create a tail that tapers off. Repeat this process to create more roses, spacing them at least 1 inch apart.
- Bake the meringues. Bake at 200°F for 1 hour. After 1 hour, turn off the oven but leave the meringues inside—do not open or crack the door! Allow the meringues to cool with the oven, 1 to 2 hours.
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