Wednesday, 19 March 2014

How to Make Meringue Roses

Tomorrow, the 20th March, is the first day of Spring, so I used this as the perfect excuse to make
 some meringue roses.  I've told you before, any excuse. Any.

For this, you need the basic meringue mixture, a 'star' piping nozzle [i used a Wilton 2D] and disposable piping bag:

What I Used:
50g caster sugar / 1 egg white

Let's whip.  Start by whisking the egg whites until they form a thick white consistency.  Now begin adding the sugar, in small measurements, as you continue to whisk until all is fully combined and the mixture is glossy and forms peaks.  If you want any visuals [I wont make you scroll through them again] there are some examples and other meringue posts here, here, here, herehere, here, here and finally, here.

This is also the stage at which you should add any food colouring.   I opted for a Dr Okter gel colouring in red and green.  I divided my mixture into three, keeping one white, adding 3 drops of red to the other and 3 drops of green to the final mixture.  Whisk the mixtures with colouring added and then transfer the first mixture into a piping bag with the star nozzle.
Line your baking tray with baking/parchment paper and then to create the rose, start at what will be the centre of the flower, piping vertically, then continuing to pipe, use the centre to guide the piping nozzle around in a circle.  With each loop, the nozzle causes the direction of the meringue to overlap, creating the petal effect.  Holding the bag vertically helps keep the overlap and pattern of the meringue consistent.  If you create the rose holding the piping bag at an angle, it creates a more 'open' petal effect.  This looks really pretty, but can be a little harder to keep consistent, but give it a go.
Continue creating your roses with the other mixtures before popping in the oven at
100 degrees C for at least 40 minutes.
You'll know they're ready when they can be easily removed from the baking paper:
These will keep in an airtight container for around 2 weeks, but they won't last that long.
For a dessert idea, sandwich two roses with whipped berry cream - perfect.
see you next time x
.....but not before some meringue roses bouquet silliness:


1 comment

  1. Ooh I love these! My sister and I are planning a Mother's Day crafternoon and lunch, I may just have to make these :-)


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