Raspberry Rose meringues

By á-3801

Ingredients

• Raspberry Rose meringues
• 4 large egg whites
• 1 cup sugar
• 1 Tbsp. meringue powder
• 1 tsp raspberry extract
• pink food coloring
• Lemon Filling
• 2 cups Heavy Whipping Cream
• 2 Tbsp. Powdered Sugar
• 1 tsp. Lemon extract
• 1 Lemon zested (optional)

Details

Adapted from getcreativejuice.com

Preparation

Step 1

Combine egg whites, sugar, and meringue powder in a double boiler
Whisk on low until sugar dissolves and liquid is foamy and hot to the touch
Transfer to a stand mixer with a whisk attachment
Whisk until stiff peaks form.
Add the raspberry extract and pink food coloring and whisk to combine.
Place the meringue in a large pastry bag fitted with a wilton 2D tip
Line baking sheets with parchment paper
(TIP: I place magnets in the corners to keep it flat. remove before baking)
To pipe the rose, hold the bag vertical in the center point of the rose.
Begin piping and move outward in a concentric movement while continuing to hold the bag vertical. Release pressure on the bag and lift the tip to finish.
Preheat oven to 175 degrees and cook for 1.5-2 hours.
Leave the pans in the oven for another hour to cool.
Serve immediately or place in an air tight container for up to a week.

Lemon Filling


Whip Cream and powdered sugar until soft peaks form.
Add in lemon extract and zest and continue to whip until stiff peaks form.
Fill meringues and serve immediately
(NOTE: do not fill meringues and store them – the moisture will errode the meringue. Fill right before serving)