Monday, May 14, 2018

Meringue Roses


Meringue roses have been on my cooking
bucket list for a long time now, but you
know how that goes - something else always
takes precedence!  

After making the Cookie Cake for Easter
that was covered in macarons, meringues, chocolate
eggs and fresh flowers, I realized the grandchildren
loved the meringues as much as the macarons,
and so I decided to add them to the Mother's Day Cake.


Don't worry, I didn't slave over a cake for my
own Mother's Day celebration!  Hubby bought the 
Chocolate Tower Truffle Cake from Cheesecake
Factory (truly amazing) and I had the fun of
decorating it.


They are so quick and easy and it is
amazing what two little egg whites can do!
I decided to use a little Raspberry Jello to
add flavoring.  All I had in the pantry was
sugar free, so I tried it.  I have made many
meringues in my years of baking, but adding
just a little Jello made the best flavored
meringue and it was so firm and make
such pretty lines on the roses.  I will
always use a little Jell-O from now on.


Meringue Roses Recipe

2 egg whites room temperature
1 1/2 tsp. corn starch
1 1/2 tsp. white vinegar
1/2 C. granulated sugar
11/2 tsp. sugar free Raspberry Jell-O

In a clean bowl with whisk attachment,
begin whipping the egg whites until
frothy.  Mix the cornstarch and vinegar
together and whisk in for about a minute
to form soft peaks.  

Continue beating the egg whites 
adding the sugar slowly, until glossy
stiff peaks form.  Beat in the dry Jell-O.

Pipe out onto parchment paper.  Bake at
200 for one hour and fifteen minutes,
 then turn off the oven and leave them in the
oven for six hours or overnight.

I piped a pan full of roses and still had
plenty left, so I piped another pan of hearts and
dots.



The cake was decked out with fresh roses,
meringue roses, hearts and dots.  


Then I dipped the bottoms of some roses and hearts
in melted chocolate.  They were all a hit and
made such pretty cake decorations.


The chocolate Eiffel Tower I made using a mold
we had bought in Paris a few years ago.  I then
painted it with gold lustre.  It was hollow and
had hidden treats in it.

Now that I know how much the little ones love
meringues, we will be making them a lot more
often - they are so quick and easy and beautiful.








Jacqueline
Jacqueline

Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.

9 comments:

  1. One word: YUM!!! I absolutely love meringues! The first meringue I ever had was in high school and a friend's Mom sent meringues instead of store bought cookies. It was love at first sight, and at first taste! Have a wonderful week, Jacqueline!

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  2. These are beautiful, Jacqueline - thank you for the recipe!

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  3. So pretty Jacqueline! Thank you for sharing the recipe. I may have to try those meringue roses one day. The chocolate Eiffel Tower is amazing.

    Catherine
    Smashing Plates

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  4. Oh my! That confection is gorgeous!

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  5. You have wowed us again. How beautiful those pink meringues are. The cake is gorgeous! Something so simple is stunning. Thanks for sharing your very own recipe.

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  6. That is such a great idea to buy a cake and then add your own decorations! And the roses are beautiful!! I can't wait to try this, thanks Jackie!

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  7. These are so very pretty! I have done some piping of cake decorations but not a lot. Do you mind sharing what tip you used to pipe these roses? Thanks.

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  8. Wowwww these are beautiful...!...love from me Ria x 💜

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  9. These are so beautiful, Jackie! I love them! What a great idea, too. You make everything so pretty!

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