I am not a fan of meringue. I was not a fan of meringue. Even spelling meringue gave me a headache. I mean, other than the white fluffy on top of my banana pudding, I had quite the disdain for it. That was before. Everything has changed.
Pink. Champagne. Meringue.
It is girly. And sparkly. And oh so pink-a-delicious.
This meringue has changed my world.
I will never again use the words hate and meringue in the same sentence.
I decided to tackle the art of meringue during Spring Break, this week. I went with the whole stay-cation route, so that I could spend the entire week focusing on new recipes, like this one.
These meringue bowls are so simple to put together. I used Wilton tip #21 to make a circular base at the bottom. I then piped rings around the circle until I reached my desired height.
I made these sweet meringue roses using a technique I found over at the fabulous i am baker, and then sprinkled them with shimmering, edible pink glitter.
The whipped cream for my meringue cups is so easy. Combine 1 cup cream with 1 1/2 tablespoons confectioner’s sugar and whisk on high in your stand mixer bowl using the whisk attachment until soft peaks form. That’s it!
Recipe by Carrie
Ingredients
- 5 large egg whites, room temperature
- 1 1/2 cups sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 5 drops of champagne oil flavoring (or any other flavoring or 1 teaspoon vanilla)
- Pink gel food coloring
- pink edible glitter
Instructions
- Preheat oven to 200 degrees.
- Line cookie sheets with parchment paper or silapat.
- In your stand mixer bowl with whisk attachment, whisk egg whites, sugar, cream of tartar, and salt until just combined.
- Pour contents into a double boiler with a few inches of simmering water in the bottom pan.
- Whisk contents in top pan for 7-10 minutes or until sugar has completely dissolved.
- Return contents to stand mixer bowl and whisk until stiff, glossy peaks form.
- Mix in a very small amount of pink food coloring, along with 5 drops of champagne oil flavoring.
- Transfer mixture to a pastry bag fitted with Wilton tip 1M for roses, Wilton #30 star tip (or similar) for kisses, or Wilton #21 tip for meringue bowls.
- Kisses:Pipe 3/4 inch high kisses on your cookie sheet about 1/2 inch apart.
- Bowls: Pipe a flat, circular bottom layer for your base and then carefully pipe in a circular motion until desired height.
- Bake for about 1 hour or until they are completely dry on the outside.
- Transfer to a wire rack to cool completely.
- Fill with fresh strawberries or raspberries and top with whip cream.
