Vanilla Meringue Roses
Prep time: 
Cook time: 
Total time: 
Serves: 35
  • 2 egg whites
  • 120g (or ½ cup + 5 teaspoons) granulated sugar
  • ½ teaspoon of vanilla extract
  • a few drops of pink food coloring
  1. Preheat the oven to 90°C or 195°F (standard oven setting).
  2. Add the egg whites, the sugar and the vanilla extract to the bowl of a double boiler. Gently heat the mixture, stirring with a rubber spatula until the sugar has completely dissolved into the egg whites. To make sure the sugar has dissolved, rub a little of the mixture between your forefinger and thumb. Once the sugar has properly dissolved, you no longer feel any sugar grains.
  3. Take the bowl off the water bath and, using a mixer fitted with the whisk attachment, whip the mixture until it holds stiff peaks, abut 7 minutes. Add a few drops of pink food coloring to the meringue and mix to an even pink.
  4. Line two baking sheets with baking parchment by sticking the parchment on the sheets with a little meringue.
  5. Transfer the meringue to a piping bag fitted with a medium star tip. Twist the end of the bag to seal and push the meringue down towards the tip. Starting in the middle, pipe 5-cm (2-inch) spirals (or roses), letting the meringue 'fall' out of the piping bag (check the picture above).
  6. Dry the meringues out in the oven for about 3 hours, until completely crisp.
  7. Let the meringues cool completely before storing in an airtight container for up to a week.
Recipe by The Tough Cookie at