Adding elegance to your party is easier than you think
Roses add instant elegance and class to your party
Are you looking to add style and sophistication to your next celebration but aren’t willing to spend a fortune on extensive party décor? Consider venturing into the world of meringue art, which requires a bit of technique but will leave you, your guests, and your wallet delighted.
This classy idea isn’t just for cakes — get creative and place meringue art on top of cupcakes, or use it to add refinement to tarts and create individual crunchy sweet bites for guests to enjoy. The best part is, meringue, being made up of only egg whites, sugar, and additional leavening agents, is a light treat guests can indulge in without guilt. Who doesn’t love a light, budget-friendly treat that looks as good as it tastes?
Of course, the piping technique may take some practice — follow this step-by-step tutorial by Cake Journal whip out your piping bag, and get crafting. Get creative by trying out different food coloring and piping nozzles, or if you’re feeling really extravagant, add some edible Luster Dust and go metallic! Impress your guests with an adornment they will be talking about after the party is over.
Strawberry Meringue Roses
Valentine's Day is going to be extra sweet this year since I'll get to celebrate with not one but TWO handsome guys! I'm looking forward to extra snuggles with Cameron on his first Valentine's Day, and I got him a cute little book (Love from The Very Hungry Caterpillar) for a special Valentine's Day story time. Alex and I tend to prefer a low key Valentine's Day, so we'll be celebrating with a nice, home cooked meal and all the chocolate we can get our hands on.
These meringue roses are such a fun Valentine treat! The light-as-air meringue is a nice departure from the richness of all the chocolatey treats we'll surely be eating. AND these strawberry meringue cookies are naturally flavored and made without food coloring! The strawberry flavor and beautiful pink hue come from freeze-dried strawberries, which are ground into a powder and mixed with the sugar.
The rose shape is deceptively easy to pipe. Using a piping bag and star piping tip (I used a Wilton 1M piping tip), you'll simply pipe the meringue in a tight swirl shape, starting at the center and circling outward. When you're finished piping each rose, pull the bag away horizontally instead of lifting the bag straight up so that you don't end up with any small peaks that would be more likely to burn in the oven. And though the meringue roses will be beautiful on their own, adding some edible pearl "sprinkles" (like these) will give them a little extra something!
These swirly, pastel treats are easier to make than you think.
- Heat oven to 200°F. Line 2 large baking sheets with parchment paper. In a medium saucepan, bring 1 inch water to a boil turn off heat. In the large bowl of an electric mixer resting over the saucepan, whisk together by hand egg whites, sugar, and salt until sugar dissolves (you should no longer feel grains when you rub mixture between two fingers), 2 to 4 minutes.
- Transfer the bowl to an electric mixer with the whisk attachment and beat on medium-high until mixture cools and medium-stiff peaks form, 6 to 8 minutes. Divide mixture between 3 bowls and tint each with 1 drop food coloring, folding into meringue so as not to deflate (some streaks are okay).
- Fit 2 large piping bags with large star tips. Lay 2 large pieces of plastic wrap on a work surface. In the center, spoon colored meringue mixtures into 3 side-by-side lines, each about 1 in. wide. Wrap up in the plastic wrap and transfer into prepared piping bags. Working 1 at a time, leaving at least 2 in. space in between, pipe meringues, starting in the center and working your way out to make 3-in. circles.
- Gently slide 8-in.-long thin craft stick into each meringue. Bake, rotating trays after 1 hour, until dry and crisp and meringues easily pull away from parchment paper, 1½ to 2 hours. Turn off oven, prop open door, and let meringues cool inside.
Tools you'll need: 8 inch cookie sticks ($4, amazon.com)
PER POP 55 CALORIES, 0 G FAT (0 G SATURATED), 1 G PROTEIN, 20 MG SODIUM, 13 G CARB, 0 G FIBER
Meringue Rose Cookies
Hi everyone, Today I made this pretty meringues roses, and posted it on instagram, so many ask for the recipe so I thought I do another blog-post today just for You that asked.
- 1 cup egg whites
- 2 cup sugar
- 1 drop food coloring
- 1-2 tsp vanilla paste
Preheat the oven to 200 F (95 C) and line two baking sheets with parchment paper.
Put the egg whites, sugar into a large bowl.
Place the bowl over a saucepan of simmering water. Whisk by hand for about 4 minutes, or until the sugar has dissolved.
it’s important to follow the instructions closely. The sugar needs to dissolve with the egg whites over a pan of simmering water before you start the actual whisking.
At this point, all you need is a hand held whisk. If you don’t take the time to do this before whisking the meringue, you will end up with a grainy meringue with visible sugar granules
.Here is a close-up of my whisk after dissolving the sugar with the egg whites over a water bath. You can see that the sugar is dissolved, but the mixture is not whisked to a white meringue.
When the sugar is dissolved, Transfer to the bowl of a stand mixer fitted with the whisk.
I use this KitchenAid, and the white bowl you can find her.
And beat on low speed for about 4 minutes.
Increase the speed and mix for another 3 minutes, or until the bowl no longer feels warm to the touch.
If you want the frosting to have a lovely pastel shade, add a drop or two of food coloring and mix for another minute. I use this color
And don’t forget the vanilla paste, I use this one, it gives these meringues rose cookies an amazing taste.
Put the meringue in a piping bag, attach with a Wilton 1M Nozzle, that you can get here.
The piping bag is from Architec® Brands
When I make roses meringues I bake them at 200 F (95 C) for 2 hour and 15 minuttes. Turn the oven off, and leave them in there 1/2 hour more.I added some non pareils on the meringues before I bake them. I use Wilton White Nonpareils
I always use the fan setting when I make meringue. The result is a crunchier outside, and the meringues cook more evenly.
If your oven doesn’t have a fan setting, you can still make fab meringue, but I recommend leaving the cooked meringues in the turned-off oven for a few more hours.
- 4 Egg Whites, Room Temperature
- 1/4 tsp Cream of Tartar
- 1/4 Cup Swerve Granular, See Notes
- 1/4 Cup Swerve Confectioners, See Notes
- 1/2 tsp Vanilla Extract, See Notes
- Separate egg white into a glass, and ensure there is no yolk in it. Once sure, transfer to the clean mixing bowl and repeat the process until you have 4 completely yolk-free egg whites.
- Let egg whites come to room temperature.
- Add cream of tartar.
- Beat on medium speed until the egg whites begin to foam.
- Raise speed to high, and add Swerve one tablespoon at a time. Ensure it is completely mixed in before adding the next tablespoon. Swerve should be added very slowly.
- Once you have added the majority of your Swerve, and the egg whites are thick and forming peaks, add the extract. Do not add in the beginning.
- You are done beating when the peaks are stiff, and stand up on their own once you stop mixing.
- Fill a piping bag or large ziplock with the meringue and cut off the end. Insert the piping tip, and begin creating your roses on a tray lined with aluminum foil. Roses will be fairly low in height, and approximately 2 inches in diameter. See notes below on piping tip information.
- Place large tray or trays in the oven at 200 degrees for 30 minutes. Open oven briefly to check and ensure they aren't browning. You may need to turn trays, or put them on higher or lower racks as needed if they are browning. They brown very fast. Place back in the oven for another ten minutes.
- As long as roses remain the size provided, they will not need more time to cook through. If you make larger meringue cookies, you will need to leave them in the oven longer, for up to an hour.
- Meringues are very fragile. To remove without breaking, place your fingers underneath the foil, and gently press the base of the meringue up, until it comes off of the foil easily.
- Transfer from foil to cooling rack within 5-10 minutes of coming out of the oven.
I’m not an especially pink person. I didn’t really like it as a child, which having observed a lot of my son’s female pals, is unusual. It wasn’t an early feminist stance or anything. It was just that all the other girls at school liked pink, so I saw that as my cue to dislike it.
But people do like pink. When I used to teach cupcake decorating classes the pink iced cupcakes got the most likes on Facebook. And these little rose meringues in a dusky pink hue seemed to go down quite well on Facebook and Twitter. So here they are… I might make them in blue next time just to be different though.
These would be very fine served with a nice glass of something chilled at a little gathering in the garden. That’s if the sun ever decides to grace our British summer.
Makes 32, so 16 paired roses
– 120g egg whites (about 4 but depends on size of your eggs)
– cream/buttercream to fill – flavour with rosewater/lavender water/amaretto/Baileys/whatever you fancy!
Whisk your egg whites until beginning to hold their peaks using a KitchenAid wire whisk (if using) on a medium speed. Then whisk in 1 teaspoon of the castor sugar at a time. Finally add gel food colouring if using and mix at a high speed until all combined. The mixture should be thick and glossy and easily stand in peaks.
Pop some foil or baking parchment on a baking tray, fixing it down with a little sticky meringue, then fit an icing bag with a star nozzle (I used Wilton 1M) and start to pipe from the centre outwards, in a continuous circle motion, keeping the nozzle about 1cm from the baking parchment/foil. As you come to the outside of the circle release the pressure from the icing bag so that the meringue tapers off to a thin end – you can then use a toothpick to pull this end into the rose, making it stick out less. Remember to leave about 2cm between each rose as they do expand a bit.
If you have problems holding an icing bag then have a look at this video here:
or this video shows me actually piping a rose from about 4.50 (if you can’t be bothered to listen to all the other bits and bobs about filling a bag and standing properly…)
Bake in a preheated oven at 140C. As soon as they go into the oven turn it down to about 100C, or 90C for a fan. Then after 1 hour ten minutes remove from the oven, checking they’re firm on the outside and lift easily off the foil before you do so. If they don’t simply bake a little longer. They’re happy having the oven door opened and closed a few times. Once cool, sandwich together with buttercream or whipped double cream, possibly laced with rose water or with some finely chopped pistachios stirred through. If filling with cream serve immediately.
Easy meringue recipe
It’s Deanna from Mirabelle Creations and I’m so excited to share this fun spring dessert – Strawberry Meringue Roses. I’m a lifelong Kentucky gal, so one of my favorite days of the year is the first Saturday in May – Derby Day! The Kentucky Derby is also known as the Run for the Roses.
So, whether you are hosting full blown Derby bash ( download free Derby Party Printable Supplies ) or will be watching the race with family at home, you can whip up a batch of these little meringue roses to nosh on while rooting for your favorite horse.
Strawberry Meringue Roses recipe (adapted from Food Network)
- 4 egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 6 tablespoons seedless strawberry preserves 1/2 teaspoon strawberry extract
- 2 drops red or pink food coloring (optional)
- 1 cup powdered sugar
Preheat oven to 215 degrees. Line baking sheet with parchment paper. (Do not skip this or your meringues will stick to baking sheet).
Beat egg whites, salt, cream of tartar, preserves, extract and food coloring until frothy. With mixer running, slowly add powdered sugar and beat until stiff peaks have formed.
Fit pastry bag with a large star tip. Fill pastry bag with mixture. Pipe round roses on lined baking sheet by piping 2 inch spirals starting from the center and rotating outwards.
Bake for 45 minutes to 1 hour. Turn off oven and open door. Let meringues dry in the oven for about 10-12 minutes. Remove from oven and let cool.
As always, I hope you’re inspired to craft, bake, create and celebrate!
- 1 cup granulated sugar
- 4 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- ⅛ teaspoon fine sea salt
- ¼ teaspoon vanilla extract
Place sugar and ⅓ cup water in a small saucepan. Cook over medium-low, swirling pan occasionally, until sugar is dissolved and syrup registers 240°F on an instant-read thermometer, 10 to 14 minutes.
Meanwhile, after about 7 minutes of cooking sugar syrup, beat egg whites with a stand mixer fitted with a whisk attachment on medium speed until foamy, about 30 seconds. Add cream of tartar and salt. Beat until soft peaks form, 1 to 2 minutes.
With mixer running on medium speed, gradually stream hot sugar syrup into whipped egg white mixture. Continue beating until meringue is glossy and forms stiff peaks and the outside of mixer bowl has cooled slightly, 3 to 5 minutes. Reduce speed to low, and beat in vanilla extract. Proceed with desired baked meringue recipe.
Strawberry & Cream Croissant French Toast For Your Weekend Brunch
Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.
In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.
Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.
The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.
Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)
What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.
How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.
Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.
For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!
Strawberry Rose Meringues
A hint of rose extract and fresh strawberries give these simple French meringues a delicate yet distinctive flavour, perfect for a stylish afternoon tea.
For the meringues:
3 medium egg whites, at room temperature
For the topping:
150ml whipping cream, well chilled
You will also need:
Buy the book
This is a recipe from Bake it Better: Pastry & Patisseries. For more like it, buy the book now.
Preheat the oven to 120°C/100°C fan/250°F/Gas ½ and line two baking sheets with baking paper.
To make the meringue, put the egg whites, salt and cream of tartar into a large, spotlessly clean bowl. Gently whisk using a hand-held electric whisk to break up the egg whites. Increase the speed and whisk until the mixture stands in soft peaks when the whisk is lifted from the bowl. Add a rounded tablespoon of the sugar and whisk for a further 15 seconds. Add another spoonful of the sugar and whisk again. Continue to whisk in the sugar, a tablespoon at a time, and whisking well between each addition until the meringue is thick and glossy.
Using a dessert spoon, place a mound of the meringue on the baking paper. Add 5 more mounds of meringue to one baking sheet and 6 to the other, spacing them well apart. Press down with the back of the spoon to flatten slightly. Neaten the meringue into drum shapes by running a small palette knife vertically around the sides. The tops needn’t be smoothed down as they’ll be covered with cream. Bake for 50–60 minutes until the meringues feel crisp and dry. Leave to cool on the paper.
To make the topping, put the cream, icing sugar and rose extract in a medium bowl and whip with a hand-held electric whisk on a low speed until the cream only just forms soft peaks when the whisk is lifted from the bowl.
Lift the cooled meringues off the paper (they should come away very easily) and onto a serving plate or stand. Put the cream in a large piping bag fitted with a large star nozzle. Pipe the cream around the edges of the meringues, working in a spiral to the centre. Hull the strawberries, reserving some of the green parts for decoration if they are pretty. Thinly slice each strawberry and arrange in a fan shape over the cream, allowing one strawberry per meringue. Position the green parts, if using, or mint, in the centres to decorate.