Tomorrow’s Mother’s Day and you’ve completely forgotten to buy a present? Or would you like to make a small, easy but eye-catching recipe to please Mum? Don’t panic, I’ve got some super girly pink meringues for you, using leftovers from the fridge!
Until now, meringues haven’t exactly been a success with me. I could never get them quite white, they always turned amber-brown and were sticky and sweet.
But when I saw these super pretty roses on Pinterest, I thought it was a bit silly to stick with meringues. Plus it was a perfect recipe for Mother’s Day (and bonus, I could still use my 1M tip which I couldn’t get enough of!).
To stack the odds in my favor, I followed the advice of Edda fromUn déjeuner de soleil, who wrote a great article on meringues. By following her cooking tips, I achieved a totally satisfying result!
I used 150 grams of caster sugar for 3 egg whites. I baked them in a fan oven for 1 hour at 90 degrees, then dried them in the oven for a good 2 hours, and they were perfect for a heart that was still a little soft.
There’s nothing complicated about the recipe. Just remember to use room-temperature eggs and beat the egg whites as gently as possible. When they are frothy, add a dash of red coloring and continue beating. Then add the sugar in 3/4 batches and beat until the meringue is shiny.
Transfer to a fluted piping bag with a 1M tip and pipe from the center to create pretty roses.
In fact, when I see the photos, I inevitably think of this, but I don’t need to paint mine!
Table des matières
Meringues rose
Ingredients
- 3 blancs d’œufs (dans l'idéal, séparés de la veille et à température ambiante)
- 150 g de sugre semoule
- 1 pointe de colorant rouge (liquide pour moi)
