My decorated rose meringue recipe is so easy and delicious that you'll prepare it every time you have some spare egg whites avaiable.
Meringue is delicious but decorated rose meringues sparkle joy and add an unforeseen and romantic fashion to your sweets platter.
I love meringues not only for their delicate and sweet taste, but also for the fact that they will keep for weeks if stored in a tin box. This way, they’ll be ready at any time for a whim or to prepare a last minute dessert for an unexpected guest (just add some whipped cream and you are done!).
They are also a good way to use egg whites without wasting them when following recipes that require egg yolks only.
Roses are the undisputed queens of flowers. Their aroma is used not only in perfumery but also in confectionery and unconventional cooking recipes. I personally love floral aromas, such as violet, jasmine and orange blossom.
I decorated these delicate little meringues with sugar paste butterflies shaded with pink and pearlescent edible powder, giving them a elegant and feminine touch.
Decorated rose meringue ingredients
These are the ingredients you'll need to prepare rose meringues:
- 100 g of egg whites (about 3 egg whites)
- 100 g of granulated sugar
- 100 g of icing sugar
- 1 sachet of vanillin or q.s. of vanilla flavor
- 10-15 drops of rose flavor (or as indicated in the product instructions)
- 1 pinch of salt
- 1 squeeze of lemon
- Red food coloring paste or gel
- Sugar paste
- A small butterfly cutter for cake design
- Pink food coloring powder
- A small brush
Decorated rose meringue recipe
- Put the egg whites in a bowl and beat them together with a pinch of salt. Add the granulated sugar, vanillin and a squeeze of lemon as soon as they begin to whip.
- Continue beating them until they reach a stiff consistency.
- Pour in the rose flavor drops, a very little bit of red food coloring and the powdered sugar, incorporating them gently with a rubber spatula avoidingto disassemble the mixture.
- Transfer to a pastry bag and create medium small meringues on a baking sheet covered with baking paper.
- Bake at 100 degrees for 2 to 3 hours (depending on the size of the meringues themselves), possibly leaving the oven door slightly open with a wooden spoon so that moisture can escape. Make sure they are completely dried.
- Roll out the sugar paste with a rolling pin and make butterflies with the cutter. Color with powdered food coloring using a small brush.
- Take a small amount of icing sugar and add a few drops of water to form an edible glue with which you will attach the butterflies to the meringues.
Check my creative cooking recipes for more inspiring ideas!