Roses for Mom
2 hrs 20 mins
Portions / Servings: 12 roses
- 150 g egg whites about 4-5 eggs, white only
- 300 g sugar
- Food colouring
Preheat oven to 200 ° F.
Put 150 g of sugar into mixing bowl. Mix 10 sec / speed 10. Reserve.
Put egg whites into mixing bowl and program Turbo 3 times. Place butterfly whisk into position and add 75 g of sugar. Program 5 min / speed 3.
When eggs are set, add remaining 75 g of sugar. Mix 3 min / speed 3.
Program 2 min / speed 2 and gently sprinkle the powdered sugar from step 1 on the working butterfly whisk. The meringue should be solid and shiny.
Add a few drops of the colorant of your choice and a few drops of the extract of your choice. Mix 30 sec / speed 2.
Cover baking pans with parchment paper and place picks, flat end up. Using a disposable pipping bag and tip, form roses: start from the center, on the flat part of the pick, and circle towards the outside of the center. Have a light hand, the tip should not touch the parchment paper.
Optional: Sprinkle the roses with sugar beads.
Cook 2 hours at 200 ° F.
Once cooled, add a ribbon on the base of the rose.