Makes 8 rosettes

4 extra large egg whites

Pinch of kosher salt

¼ tspn cream of tartar

1 cup granulated sugar

½ tspn vanilla extract


Prep time: 10 minutes  |  Cook time: 2 hours

Preheat oven to 200°F. Line 2 baking sheets with parchment paper and draw 8 3-4 inch circles. I use a measuring bowl. Turn the parchment paper over so that you do not stain the merengue.

Combine egg whites, salt, and cream of tartar in the bowl of a standing mixer. You can also do this with a hand held mixer. Whip the egg whites until white and frothy and add the vanilla. Continue whipping on high speed and start slowly pouring in the sugar. Continue whipping until stiff peaks form. Stiff peaks are when you pick up the whip and there is a peak that stands all on its own.

For the next step you can use just a spoon or, as I like to do, a piping bag and a rose tip. The piping is not necessary – it just makes it pretty. Starting from the center start piping rosettes. Once the bottom is done, pipe a border on top – this will allow a filling to go in once they are done and dried out.

Put in the oven for 2 hours. Depending on the humidity in the house, you may have to leave them in the oven, with the oven turned off for another 1-2 hours. In the end you will end up with a lovely merengue shell. Top with fruit and whipped cream and you are done!


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