Lemon & Sea Salt Rose Meringues
Serves: 12
  • 4 large egg whites, (room temperature)
  • ¼ teaspoon sea salt
  • ¼ teaspoon extract (I used pure lemon)
  • ¼ teaspoon cream of tartar (Note - you can sub in lemon juice for Passover unless you can’t find KFP cream of tarter)
  • 1 cup powdered sugar
  • Peach or Pink gel food coloring optional
  1. Preheat oven to 210F. (Note: if you have a convection oven use that mode if not don’t worry). Line baking sheet with parchment paper. Trace 2 inch circles onto the parchment paper. Your roses will be equal in size doing this step. If you are a piping rockstar no need for the tracing step.
  2. Beat egg whites, salt, cream of tartar, extract and food coloring until frothy. With mixer running, slowly add powdered sugar and beat until stiff peaks have formed.
  3. Fit pastry bag with a large star tip (I use a Wilton 1M). Fill pastry bag with mixture. Pipe round roses on lined baking sheet by piping 2 inch spirals starting from the center and rotating outwards.
  4. Bake for 1 -1/2 hours. Turn off oven and open door. Let meringues dry in the oven for another hour or two. Remove from oven and let cool.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2019/05/06/lemon-sea-salt-rose-meringues/