When I first discovered a love for cooking, meringues were one of the first recipes I set out to master, as I’d always imagined they were tricky to do. But I assure you, that’s really not the case at all.
Don’t get me wrong, that first moment when I tried the trick of holding the meringue mix over my head to check the mixture was stiff enough; yes, well, it didn’t quite go to plan…
Nevertheless it has since become one of my most loved recipes, as meringues are so versatile and once you know how, easy to whip up and experiment with textures, shapes and colours.
Anyone who knows me will agree that I’m obsessed with all things pink, so it’s no surprise that when I began marbling colours in the meringues, I started there!
It’s through this technique that I discovered the recipe for my ‘meringue roses’ which have since become a favourite in Emma’s Kitchen at Longleat. They’re so pretty to look at and can easily be served with a splash of cream and some strawberries to make a simple dessert special.
Alternatively, for an afternoon tea indulgence, I sandwich a bit of jam and whipped cream between two meringue roses/kisses to make a kind of macaron, which is simply divine.
I’ve shared my recipe below, but you can easily get creative and add your own twist to the style of the meringues.
Longleat Rose Meringues
Prep Time: 25 mins | Cook Time: 1 Hour + 1 Hour Cooling | Serves: 8 meringues
For the meringues…
- 3 egg whites
- 170g caster sugar
- 1 tsp corn flour
- 1 tsp. white wine vinegar
- A few drops of Red food colouring, plus more to stripe inside the piping bag
- 300-400g strawberries, cleaned and sliced
- 300ml double cream
- Strawberry and Rose Petal Dust
- 4g dehydrated strawberries
- 2 tbsp dried edible rose petals
You will also need to use a piping bag, a circle tip and rose tip about 13mm, baking paper, and 7.5cm ring cutter to draw a circle.
- Pre-heat the oven to 90° or 70° for fan-assisted ovens
- Line 2 x baking trays and dab a little of the meringue in the corner to keep the parchment stuck down to the tray. Draw 4 circles on each tray’s paper
- In a very clean, dry bowl, whisk the egg whites until they form stiff peaks. Then very slowly pour in the sugar and add the vinegar and corn flour. The mixture should stay in the bowl if you tip it upside-down – good luck!
- Carefully fold in a few drops of red food colouring
- Turn the piping bag inside out and draw four lines of food colouring, from the tip towards the open end, to create the swirls when you pipe out the roses
- Pipe out your circles using the round tip with about half the meringue mixture, ensuring they are of equal size. Change tip to star and pipe at 90° angle until you have a round rose
- Place in the oven and cook for one hour, then turn the oven off and allow to cool in the oven. They should easily peel off the paper when they are done
- For the strawberry and rose dust, grind dehydrated strawberries and rose petals, in a pestle and mortar, until you have a powder. Rose petals may still have some shape, but this actually looks lovely on the final recipe
- Whisk cream until thick
- To assemble, place four rose meringues on a platter upside down. Spread your whipped cream over the bottom of two of your meringues, before topping with sliced strawberries and a generous sprinkle of your strawberry dust.
- Sandwich the remaining two rose meringues on top of those with the cream (so the rose design is visible from both sides). Sprinkle them with the remaining dust and strawberries around the platter for decoration.