Rose Swirl Meringues

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“Roses are red, violets are blue, sugar is sweet, and so are you!”

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More like so are these cute little meringues! So there are 3 types of meringue – French, Swiss, and Italian. These are based on the Swiss kind, because the egg whites are heated over a double boiler. Anywho, I definitely recommend making these because they’re easy to make, Fat Free (!), can be eaten as a cookie on their own, or used to decorate cookies and cupcakes. They’re perfect for any old day, or a special day, like a bridal shower, wedding, or anything pretty!

Meringues

(makes 1 dozen 2 inch rose meringues)

2 egg whites

½ cup granulated sugar

¼  tsp cream of tartar

½ tsp vanilla extract

Pastel pink gel food coloring

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Line a baking sheet with parchment paper. Preheat oven to 175-200F.

For the next part you can use a double boiler – I don’t have one so I use a large metal bowl over a saucepan of just boiling water. In the bowl, add the two egg whites, sugar, and cream of tartar until the sugar dissolves.

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Transfer this to your stand mixer and beat with whisk attachment until frothy. Add vanilla. Beat to stiff peaks. Divide meringue in two parts, and add a drop of pastel pink food coloring to half the meringue. Mix just until combined into a smooth color. Place meringue in piping bags with Wilton 2D tips and pipe swirly roses about 2 inches in width, and 1 inch apart. The meringues won’t change in size or shape so the way you pipe it is the way you get it!

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Bake for 1.5 hours – do not open the oven door! After this time, turn off the oven and prop open the oven door. Let cool for about 2 hours, up to overnight.

Meringues can be stored in an airtight container if you don’t finish them right away!

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