- Gertrude Stein
A rose is a rose? That may be true, but a plateful of sweet little rose-inspired meringues is better than any garden-variety bouquet. These crisp, sugary pink beauties are lighter than air and delicately almond-scented, the perfect sweet little gift for anyone in your life. I admit, I'm not usually one to go for food coloring, but when a few tiny drops of red can turn these little blossoms into the perfect blush-tinted fairytale confections, well, who am I to say no? Happy Valentine's Day, sweethearts!
Makes about thirty roses
3 egg whites
3/4 cup granulated sugar
pinch of salt
1/8 teaspoon cream of tartar
1/2 teaspoon almond extract
red food coloring
Preheat oven to 200 degrees, and line two baking sheets with parchment paper. Using a whisk or an electric mixer (set to medium), beat egg whites until foamy, slowly add sugar and continue beating. Add salt, cream of tartar and almond extract, continue beating for about five minutes or until meringue is glossy and holds stiff peaks. Add red food coloring a few drops at a time and beat to incorporate fully, until the mixture is as pink as you'd like it.
Spoon the meringue mixture into a pastry bag fitted with a star tip, the pipe in circular motions to make rose shapes. Bake for 2 hours at 200 degrees; meringues are done when the outside is dry to the touch and they can be easily lifted from the parchment. Remove and let cool thoroughly.