Blush Rose Vanilla Meringues
Blush Rose Vanilla Meringues
Light, crisp, and subtly floral, these Spring Rose Vanilla Meringues are a delicate treat perfect for tea time, brunch spreads, or gifting. The exterior is crisp, while the centers are soft and melt-in-your-mouth—classic elegance with a hint of floral-inspired charm.
Blush Rose Vanilla Meringues Recipe
Ingredients (makes 18 small meringues)
• 3 large egg whites, at room temperature
• ¾ cup (150 g) Organic Rose Vanilla Sugar (or granulated sugar as a substitute)
• ¼ tsp cream of tartar (or a few drops of fresh lemon juice)
• 1 tsp cornstarch (optional, for soft centres)
Optional: ½ tsp pure vanilla extract
Optional garnish: Fresh Organic Flowers or Organic Rose Petals
Instructions:
1. Preheat the oven: Set the oven to 200°F / 95°C (fan oven 180°F / 90°C). Line a baking tray with parchment paper.
2. Whip the egg whites: In a clean, dry bowl, whisk the egg whites with cream of tartar on medium speed until soft peaks form. Gradually add Rose Vanilla Sugar, a spoonful at a time, whisking continuously until the mixture is glossy and forms stiff peaks.
3. Fold in flavour: Gently fold in cornstarch and vanilla extract (if using). Mix carefully to keep the egg whites light and airy.
4. Pipe or spoon onto lined baking sheet: Transfer the mixture to a piping bag or use a spoon to drop small dollops onto the prepared tray. Keep them evenly spaced to allow for even baking and drying.
5. Bake low and slow: Bake for 1½–2 hours, until meringues are dry to the touch and lift easily from the parchment. Turn off the oven and leave meringues inside the oven for another 30 minutes to prevent cracking.
6. Garnish & serve: Once cooled, optionally decorate with fresh flowers or driednrose petals for a soft, springtime touch.
Tips:
• Perfect for spring tea, brunch spreads, or homemade gifts.
• Pair with fresh berries, whipped cream, or light herbal teas like peppermint & lemon.
• If you prefer black tea pair meringues with a cup of Vanilla Rose Black Tea
• Store in an airtight container at room temperature for up to 2 weeks.
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