BakeRecipes
Meringue Rosettes
Prep 40mins (+ 1-2 hours cooling time)Bake 1 hour Makes about 50
Ingredients
2 egg whites110g (1/2 cup) caster sugar
1 teaspoon natural vanilla essence or extract
2 teaspoons cornflour, sifted
Method
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Preheat oven to 110°C. Line an oven tray with non-stick baking paper.
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Combine the egg whites and sugar in a medium heatproof bowl (preferably metal) and place over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Stir with a spatula or small whisk until the sugar dissolves and the mixture is hot to touch (about 55-60°C on a sugar thermometer). Be careful not to allow the egg whites to cook.
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Transfer the egg white mixture to the bowl of an electric mixer (see Baker’s Tips). Whisk the egg white mixture with a whisk attachment on medium-high speed until very thick and glossy and the mixture has cooled to room temperature. Whisk in the vanilla and cornflour.
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Fill a large piping bag fitted with a 4B (or #11 round) nozzle with the meringue mixture. Holding the piping nozzle about 1cm above the tray, pipe small rosettes (or 'kisses') about 2.5cm in diameter and 2cm apart on the lined tray.
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Bake in a preheated oven for 1 hour or until the meringues are crisp, hard to touch and peel away from the tray easily, but are not coloured.
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Turn off the oven, leave the door slightly ajar and leave meringues to cool completely in the oven for 1-2 hours or overnight.
Baker's Tips
- Allowing the egg white mixture to come to room temperature before whisking will reduce the time it will take to whisk it to a meringue.
- Use the convection setting on your oven to bake the meringues as fan-forced is often too intense and will cause meringues to crack. However, if the meringues do crack when using the convention setting, next time reduce the temperature by 5-10°C as this will often help prevent them from cracking.
- These meringues will keep in an airtight container at room temperature for up to 1 week.