You’ll love this Rainbow Rose Meringue Cookies Youtube Video tutorial. Learn how to make these sweet treats now!
These colorful Rainbow Rose Meringue Cookies look almost too good to eat! They’re very easy to make and all you need is a few simple ingredients.
We’ve included a Video Tutorial below to take you through the steps of the recipe.
It also includes handy tips and tricks. The Cookies are perfect for any occasion as they are pretty as a picture. Birthdays, Baby Showers, any time at all ..
The kids will love helping make these cookies and, of course, eating them! They’ll also make an edible gift that will certainly be appreciated. They keep well plus can be packed and carried easily if you’re wanting to take something special to a party.
Rainbow Rose Meringue Cookies via Food Thoughts of a Chef Wannabe
Did you know that there’s an Old Wives Tale that says never make any meringues on a rainy or humid day? Chris from ‘Food Thoughts of a Chef Wannabe’ mentions this in her recipe which is adapted from Cherrylane’s video but says it’s never caused her any problems.
Start by separating the eggs – the tip for this is that COLD eggs separate more easily, because the whites hold together better. Then make sure you leave the whites to reach room temperature – this can take up to 30 minutes but it’s worth it as then they’ll whip up to their full volume.
Rainbow Rose Meringue Cookies via Thermomix Recipe Community
Rainbow Meringue Cookies Ingredients
- 3 large Egg Whites
- 3/4 cup of Caster Sugar
- 1/4 teaspoon of Cream of Tartar
- Red, Yellow and Blue Food Colours
- Pastry Bag and Wilton 1M Tip
Video Tutorial via Cherrylane’s Cupcakes
You need a really clean glass or metal bowl for whipping the whites. As plastic bowls can have a little-hidden leftover grease which will stop the whites getting stiff properly. Add the Cream of Tartar and the Caster Sugar and whip together until the whites form soft peaks then divide into 3 bowls to add each coloring.
Preheat oven to 90 degrees C (convection oven). Bake the Cookies for 1hr 30mins to 1hr 45mins, turning the tray around after 45-50mins to ensure even baking. Your meringues should NOT brown at all- if they do, you have over baked them as the sugar has caramelized. Some people may prefer a chewy center rather than a crisp on throughout- if you do, you may underbake them slightly (maybe 10mins less). Play around with it, and adjust the baking times as necessary.
1) Do I really NEED the Cream of Tartar?
– NO. You can try using an equal amount of white vinegar or lemon juice or just omit the cream of tar tar completely.
2) My egg whites won’t get stiff..
– Do you live in a humid country? If so, the moisture from the air can make it very difficult for you to whip up your egg whites. Try whipping it in an airconditioned area and be sure to bake your meringues AS SOON AS possible.
– Did you add your sugar in too soon? Make sure that your egg whites are whipped till foamy before adding any amount of sugar- or else they will be very difficult to whip up.
– Really ensure no YOLK, WATER, GREASE or DIRT is in the bowl or whisk you are using.
3) What is caster sugar?
– Caster sugar is granulated white sugar. Its basically just normal sugar but in smaller grains, making it easier and quicker for the sugar to dissolve.
4) Where can I get Cream of Tartar?
– I am aware that many of you can’t seem to find Cream of Tartar where you live. You can try baking supply stores if you can’t find them in the baking aisle of your local grocery store. If you still can’t find it ordering it online would be your best bet.
Be sure to check out these tips on how to tell if an Egg is fresh and recommended storage times. You can view our post here –>