Rainbow Rose Meringue Cookies (VIDEO)

Note: Do not make meringues on a wet or humid day. Moisture will stick onto your meringues and cause them to become sticky and soft.
Unfortunately, meringues are very hard to store, so they are best served the day they are made.
It is ideal to only keep your meringues for up to 3 days, however, ive eaten some that i’ve kept for longer- so you can take that risk if youre willing to! (im still fine though, so i guess you’ll have to judge if whether yours are still able to be eaten or not)

However, you can store them in an air-tight container and stick them in the fridge to combat humidity as best as you can.

Separating the eggs:
COLD eggs separate more easily, because the whites hold together better. But be sure to let your egg whites set to room temperature (might take about 30mins) before whipping it to ensure that they are able to whip up to their full volume.

INGREDIENTS:
– 3/4 cup caster sugar (superfine sugar)
– 1/4 teaspoon cream of tartar
– 3 large egg whites

Preheat oven to 90degsC (convection oven), for 1hr 30mins to 1hr 45mins. Turn 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 centre than a crisp on throughout- if you do, you may under-bake them slightly (maybe 10mins less)- play around with it, and adjust baking times as necessary. 🙂

COMMON QUESTIONS:

1) Do I really NEED the cream of tar tar?

– 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 tar tar?

– I am aware that many of you can’t seem to find cream of tar tar 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 then, ordering it online if you can would be your best bet.