I love Meringue Cookies! I love the crisp shell and the light flavor. I love how they melt in your mouth and I love how they pair with almost everything.
Have you ever made meringue cookies? Some people are so afraid of making meringue. I’m not sure why. I guess you have a pretty good reason if you don’t own a stand-up mixer, but you can still fluff up egg white with a hand mixer – it just takes a little bit longer.
Making meringues are a great way to use up your egg whites if you’ve made custard, curd, or even ice cream.
However, to be honest with you, I usually always have more need for the egg whites than I do the yolks. I have a bunch of yolks frozen just waiting for the custards, curds, and ice cream. Lol!
Preheat oven to 250 deg F and line a large, rimmed cookie sheet with a silicon mat or parchment paper. Whip the egg whites in a clean, dry mixing bowl on medium speed until foamy, about 30 seconds. Increase mixer speed to medium-high and whip until mixture is frothy and has increased in volume, about 1 minute. With mixer running, add the sugar one tablespoon at a time and cream of tarter. Continue to whip until whites are shiny and form stiff peaks, 3 to 4 minutes longer adding the extract and food coloring at the very end. Mixture should be thick, stiff and glossy.
Transfer to a piping bag fitted with a closed star tip and pipe out roses. Start at the center and go around once. Try to make them all the same size. Fill up the excess space on the cookie sheet with little “stars” of meringue.
Bake for two hours and then leave them in the oven with the light on overnight to cool completely. They will come off the mat easier when they are completely cooled.
They should be stored in a plastic container in cool, dry place. Not in the fridge.
When you are ready to serve then, add a small dollop of the Chocolate Spread to the bottom of one rose cookie and then sandwich with another. If the day is humid, they will get chewy the longer they sit out.