This recipe is an ode of gratitude to Ms. Kathreen Shorkey on Teacher Appreciation Week:

Thank you, Kathreen! Your hard work and dedication have inspired me to make a gorgeous set of pink rosette meringues as a symbol of my gratitude. Your precious handling of our son over the years means the world; I don’t know how you do it, but every day you have a bright, bubbly smile on your face, and your sense of humor and gentleness keep the classroom light and happy. We’re so grateful for your time and attention, and I hope you’ll keep these rosettes of meringue with rose drops in your desk drawer as a special treat for YOU. Your selfless self deserves it!

My thanks also goes out to Meringue Girls for the recipe. Good meringue is gently sweet, and – not unlike cotton candy – delicately melts in your mouth. Yum!

Here’s our gal, Ms. Kathreen Shorkey. Merci beaucoup, Ms. Shorkey. You’re truly making a difference in the lives of my children, and so many others!

MERINGUE – EGG WHITES + SUGAR

The beauty of meringue is it’s only two ingredients. It’s also amazing how only two ingredients can need so much love and attention while being transformed into meringue. Three words for ya to keep in mind: smooth, stiff and glossy.When you’re mixing the caster sugar and the egg whites, that’s what you’re going to be looking for.

1. Start with Egg Whites – Be sure your bowl and whisk are super clean. When you start whisking your egg whites, toss in a sprinkling of cream of tartar to help stabilize the whites. Whisk on medium until they are stiff!

   

   

2. Add in heated sugar (about 5 minutes at 350F).  Next, turn down your oven to 175-200F for the actual baking of the meringues.  If your sugar comes out of the oven with a bit of a crusted top, don’t worry.  Crush it with a teaspoon until it is a powder again, and add one teaspoon at a time to the stiff egg whites.  Watch, wait and see that gloss begin to shine.  Keep whipping on medium until it is stiff.  Really, I mean it – STIFF PEAKS PEOPLE! 

   

   

3. Last step – color in the mixer!  I used Americolor pink, orange, and yellow to achieve this lovely, light peach color.  I was hoping to match my finishing decoration, Sugarfina’s Rose All Day.

There are a variety of sizes for the rosettes, and for this recipe I used piping tip #843.  When you pipe, start in the middle and make a circular motion.  Then release the pressure of your bag and lift up and off the edge of the piped rosette.  I made a few different sizes to add a little extra umppffff!  Bake them at 175F or 200F for 2 hours.  Then, turn off your oven and let them rest in the oven for 2-3 hours.  Lastly, when there is still a bit of warmth on the rosette, garnish with the Rose All Day gummy.  Voila!

Sugar Fina makes these sparkly little soft candies imported from Germany called But First, Rose that I added to the center of the rosettes. Make sure you add them to the tops while the rosettes are still warm.

A plastic treat bag is nice because it showcases these little pretty things, add a gift tag and voila! Your appreciation will be felt in every bite.

OUR FAVES 

• Paper Source background paper
• Meringue Girls recipe
• Sugar Fina Rose candies
• Old English gift tag

Photos by: Maria Hedrick Photography

  EmailTweet

Rosette Meringues

By TheSweetNerd  Little Bites

May 2, 2018

• Prep: 25 mins
• Cook: 2 hrs 15 mins

Ingredients

150g caster sugar

75g free range egg whites (about 2-3 eggs)

pinch tartar

Americolor orange, yellow, and pink drops

Sugarfina Rosé Candies

*Recipe modified from Meringue Girls 1/2 Batch

Directions

1Preheat your oven to 350F. Line a small baking tray with baking parchment, pour in the caster sugar and heat it in the oven for 5-7 minutes. Heating the sugar helps to create a glossy, stable mixture.

2Pour the egg whites into a mixer and whisk them slowly, allowing small stabilizing bubbles to form, then add a pinch of cream of tartar. Next, increase the speed until the egg whites form stiff peaks (about med-high speed).

3Take the sugar out of the oven, and turn oven down to 175-200F (leave the door open to help speed this up.) With your mixer on high speed, very slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar.

4Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture. You should continue to whisk for at least 5 minutes once sugar has incorporated. Feel a bit of the mixture between your fingers; if you can still feel the gritty sugar, keep whisking at full speed until it has dissolved and the mixture is smooth, stiff and glossy. Last, add the Americolor drops.

5Bake for about 2 hours or until the meringue bases come off the parchment paper clean. This will vary oven to oven. Once done, turn off your oven and leave the meringues inside for 2 more hours. While there is still a bit of warmth in your rosette, place a rose gummy atop for garnishing. This recipe will make about 3 dozen rosettes.

Modified from Meringue Girls

close full screen

00:00