Description
Mini melt in your mouth mallow-y meringue cookies flavored with a touch of rose water.
Ingredients
Units
Scale
- 2 egg white (60 g)
- 1 cup plus 2 tbsp (133 g) powdered sugar
- 1/8 tsp salt
- 1/4 tsp rose water
- gel food coloring (optional)
- gold leaf (optional)
Instructions
- Preheat oven to 200°F/95°C. Line a baking sheet with parchment paper.
- Heat up a saucepan with 2 inches of water over medium heat and bring to a simmer.
- Add egg white and powdered sugar into the bowl of a stand mixer or a large mixing bowl. Place the mixing bowl on top of the saucepan with the water. Make sure the bottom of the bowl does not touch the water. Whisk the mixture for up to 3 minutes or until it reaches 114°F/45°F.
- Remove the egg white mixture from the heat and place the bowl into the stand mixer. Using the whisk attachment, whisk on high for 8 minutes. The meringue will double in size. Add rose water and salt and mix for another 1 minute.
- Take a piping bag, fitted with a round tip, and use a paintbrush to brush a line of food coloring down the bag (from the piping tip to top) Add as many lines and colors as you want, just make sure the bag doesn’t collapse on itself, which would smear it! Fill the piping bag with meringue and pipe small 1 inch dollops from a 90-degree angle onto the baking sheet.
- Bake for 90 minutes or until the meringue lifts away from the tray easily. Cool completely on a rack.
- To decorate with gold leaf, pour a 1/4 tsp of clear alcohol (vodka, gin, etc) into a small container. Dip a tiny brush into the alcohol and then take a small piece of gold leaf and brush it onto the meringues. The alcohol helps the gold leaf stick to the meringue and will evaporate off. Store the meringues in an air-tight container for up to 1 week.
Notes
Adapted from Dominique Ansel
- Prep Time: 15 mins
- Cook Time: 90 mins
- Category: Dessert
- Cuisine: American
