A long time ago, I made my first ever batch of meringues. They were shaped like roses and crossed between pink and white. They were perfect.
I made them for a bake sale, actually, and let me tell you now, that they are possibly the best things you could sell at a bake sale. Input – 3 egg whites and some sugar. Output – $$$. They’re actually insanely easy and cheap to make, and you can sell each one for a decent profit.
- 3 egg whites, room temperature
- 3/4 cup (150g) fine sugar
- Pinch of cream of tartar
- 1 teaspoon pure vanilla extract
- Pink food coloring (preferably powdered)*
*Meringues call for preferably powdered food coloring, as it keeps them dry. If you use liquid-based food colouring, as long as you keep them in an airtight container in the fridge, you should be fine. I’ve also had success using beetroot powder as colouring.
- Preheat oven to 90 degrees Celsius or 200 degrees Fahrenheit
- In the bowl of a stand mixer or a medium bowl with an electric hand mixer, whip the egg whites with the cream of tartar until you get soft peaks. Add in the sugar a tablespoon at a time, and then turn the mixer to the highest speed and whip until meringue is stiff and glossy. This should take a few minutes. Beat in vanilla extract.
- Divide the meringue into bowls and tint them using food coloring of your choice. Transfer into a piping bag with a 1M piping tip and pipe roses (spirals that start from the middle and circulate outwards) onto baking sheets lined with parchment paper.
- Bake both trays until crisp, but not browned. This can take anywhere from 1-1.5 hours depending on the size and humidity. You should be able to remove the meringues from the parchment paper without them sticking. Store in an airtight container in the fridge