Chewy Meringue Rosettes

If you have about 45 minutes to spend in the kitchen, Chewy Meringue Rosettes might be an amazing gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. This recipe makes 16 servings with 40 calories, 1g of protein, and 0g of fat each. For 6 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. 114 people have tried and liked this recipe. A mixture of cream of tartar, vanillan extract, fine grain sea salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. Plenty of people really liked this hor d'oeuvre. It is brought to you by Pepper Lynn. With a spoonacular score of 2%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Chewy Meringue Cookies, Rosettes, and Rosettes.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat your oven to 300 degrees.Place the egg whites in a very clean mixing bowl and, using a stand mixer or handheld electric mixer, beat on high speed until frothy. Add the cream of tartar and salt, then beat more until stiff peaks form (when the beater is removed from the egg whites, a peak should form, and it should not fall over). Sprinkle in the sugar, a little bit at a time, beating after each addition. Once all the sugar has been added, use a rubber spatula to scrape down the sides of the bowl, then continue beating until the meringue is glossy and peaks are once again stiff (do not overbeat). Add the vanilla and mint extracts and beat until incorporated.Scoop the meringue into a pastry bag fitted with a large open star tip (I used a Wilton 1M tip; you can alternatively use a quart or gallon size plastic bagged that you’ve snipped the corner from) and pipe it onto two parchment-lined baking sheets in rosette shapes, each rosette being about 2-2 ½ inches in diameter. For best results, hold the bag firmly with both hands and keep it completely upright while piping; maximize the height of the meringues by allowing a good amount of space between the parchment and the tip of the pastry bag. Start in the center, and pipe the meringue in a spiral shape, leaving no gaps. Use clean, wet fingers to tuck any ends that may stick up after you pull away the pastry tip.Place the meringues in the preheated oven, then immediately turn the oven off. Do not open the oven door for 2 hours and 45 minutes. At that point, you may transfer the meringues to an airtight container or allow them to stay in the oven for a little longer or overnight (the longer they stay in the oven, the more crisp they will become).

 

Step by step:

1. Preheat your oven to 300 degrees.

2. Place the egg whites in a very clean mixing bowl and, using a stand mixer or handheld electric mixer, beat on high speed until frothy.

3. Add the cream of tartar and salt, then beat more until stiff peaks form (when the beater is removed from the egg whites, a peak should form, and it should not fall over). Sprinkle in the sugar, a little bit at a time, beating after each addition. Once all the sugar has been added, use a rubber spatula to scrape down the sides of the bowl, then continue beating until the meringue is glossy and peaks are once again stiff (do not overbeat).

4. Add the vanilla and mint extracts and beat until incorporated.Scoop the meringue into a pastry bag fitted with a large open star tip (I used a Wilton 1M tip; you can alternatively use a quart or gallon size plastic bagged that you’ve snipped the corner from) and pipe it onto two parchment-lined baking sheets in rosette shapes, each rosette being about 2-2 ½ inches in diameter. For best results, hold the bag firmly with both hands and keep it completely upright while piping; maximize the height of the meringues by allowing a good amount of space between the parchment and the tip of the pastry bag. Start in the center, and pipe the meringue in a spiral shape, leaving no gaps. Use clean, wet fingers to tuck any ends that may stick up after you pull away the pastry tip.

5. Place the meringues in the preheated oven, then immediately turn the oven off. Do not open the oven door for 2 hours and 45 minutes. At that point, you may transfer the meringues to an airtight container or allow them to stay in the oven for a little longer or overnight (the longer they stay in the oven, the more crisp they will become).

Nutrition Information:

covered percent of daily need