Mother’s Day Rosette Meringue Cookies

This Mother’s Day, treat your mom to a delightful and elegant gift with Rosette Meringue Cookies. These delicate and airy cookies are not only beautiful to look at, but also melt-in-your-mouth delicious. Perfect for gifting or as a sweet ending to a special meal, these meringue cookies are sure to make Mother’s Day extra sweet and memorable.

What are Meringue Cookies?

A meringue cookie is a delicate and light confection made primarily from whipped egg whites and sugar. The mixture is beaten until stiff peaks form, creating a fluffy and airy texture. Meringue cookies can be flavored with vanilla, almond extract, or other flavorings, and can be piped into various shapes before baking. The cookies are baked at a low temperature until they are crisp on the outside and have a slightly chewy center. They are often enjoyed as a sweet treat on their own or used as a decorative element on cakes and desserts.

Rosette Meringue Cookies

• 2 large egg whites
• 1/8 tsp salt
• 1/8 tsp cream of tartar
• 1/2 tsp vanilla or other flavoring of choice
• 1/2 cup granulated sugar
• food coloring

1. Preheat oven to 225 F.  Line a baking sheet with parchment paper or a silicone baking mat.
2. Optional: Put sugar in a food processor and pulse until fine.  This step is optional, but it does help the sugar to dissolve, resulting in a smoother meringue.
3. Combine egg whites, salt, cream of tartar, and vanilla and beat until very frothy.  Gradually add sugar and beat until stiff peaks form.  It should still be smooth and shiny.  If it starts looking dry or curdled, it has been beaten too long.
4. Add a small amount of food coloring to your desired shade
5. Fit a piping bag with a 2D or 1M tip (I used a 2D tip) and pipe a rosette onto your prepared baking sheet.  To create a rosette, start in the middle and pipe a swirl out to the outer edge.
6. If you choose to make leaves, before you add your main color to the meringue, place a small amount of meringue in a separate bowl and color green.  To pipe leaves, use a #67 tip and squeeze against a rosette, gradually pulling out toward you to create a tapered leaf.  This may take some practice.
7. Bake for 2 hours.  Turn off the oven and leave the meringues inside to continue drying out.