Meringue Roses

I had this craving for meringue droplets for the longest time ever. It's just this craving for something sweet that's light but yet crunchy! I got home pretty late from our Happily Ever After pre-marriage prep course from church so I decided to bake some and let them cook as I work on some stuff before bed. So here they are, my Meringue Roses! (:

These are really simple to do but there are just a few tiny things to note:

1) Make sure that your bowls and utensils are clean from water, oil and what not before you place your egg white into the bowl.

2) You may use corn flour like I did to stabilise the egg whites in the recipe. Alternatively, you may use a small pinch of cream of tartar.

3) I was impatient so I baked these for 65 minutes under 130 degree Celsius. They were still a little sticky to touch when baked. Should time permit, allow them to bake for 2 hours - 2 h 30 minutes on a lower heat of 110 degree Celsius. 

Meringue Roses Recipe

This yields about 30 meringue roses

3 egg whites (has to be room temperature)

Castor sugar (equal weight as egg whites, usually about 150g or so)

Wilton gel food colouring

A pinch of corn flour

Whisk up the egg whites till' it has bubbles. This should take about 3 - 5 seconds. Add a pinch of corn flour. This acts as a stabiliser. 

Add in an equal amount of sugar and some gel food colouring. Mix well till stiff peaks are formed.

You should whisk till' stiff peaks are formed. Else, the designs will not be prominent. One other thing to note is that the colours do not usually turn out right. It happened to me the last time round with meringue droplets too. Pink usually comes out vibrant with a lil' colour and blue and yellow comes out really light in colour. So what you see may not be what you get when it's baked. But keep an open heart to it, they're still really lovely! 

Bake the meringues in the oven. To maximise space, I baked them double-racked. 

  

Here's a comparison of the meringues, BEFORE and AFTER baking so you may adjust your amount of Wilton gel colouring accordingly. 

Bake for 65 minutes at 130 degrees Celsius or if time permits, 110 degree Celsius for 2 - 2.5 hours for drier meringues. 

So, aren't you hooked by these beauties yet? Bake some for yourself as a crunchy snack or bake these as gifts! (: 

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: