Tomorrow is Mother's Day and you've completely forgotten to buy a gift? Or do you want to make a simple but impressive recipe to please Mom? Don't worry, I'm suggesting some super girly pink meringues, with leftovers from the fridge!
Until now, meringues weren't really a success for me. I could never get them to be nice and white, they always turned an amber brown color and were sticky and too sweet.
But when I saw these super pretty roses on Pinterest, I thought it was a bit silly to get stuck on meringues. Plus it was a perfect recipe for Mother's Day (and bonus, I could still use my 1M piping tip that I haven't gotten tired of!).
To put all the odds in my favor, I followed the advice from Edda at A Sunny Lunch who wrote a nice article on meringues. By following her cooking tips, I achieved quite satisfactory results!
I used 150 grams of caster sugar for 3 egg whites. I cooked them at 90 degrees with convection heat for 1 hour then dried them in the oven for 2 good hours and it was perfect for a still slightly melting center.
For the process, nothing complicated. Most importantly, remember to use eggs at room temperature and beat the whites as slowly as possible. When they're nice and foamy, add a hint of red coloring and continue beating. Then add the sugar in 3/4 portions and whisk until the meringue is nice and shiny.
Transfer to a piping bag with a fluted nozzle with a 1M piping tip and pipe starting from the center to create pretty roses.
By the way, when I see the photos, I think irresistibly of that, but mine, no need to paint them!
