Rose Meringue Cookies are crisp, light, and airy cookies in the shape of sweet roses. A swirl through dark chocolate makes these low fat cookies a decadent treat!
How ka-yoot are these cookies, y’all?! I’m seriously smitten with how adorable these Rose Meringue Cookies turned out. Anyone who knows me knows that I am all about pink. I never would’ve thought that this tomboy-athlete would grow up to practically crave the color pink in all things. (Well, living in a house with five men of various sizes might have something to do with it.)
Pink = Mine! Every other color = Communal property. It works for us.
So naturally, a pink cookie isn’t a big stretch. These particular pink Rose Meringue Cookies are special because they are helping to kick pediatric cancer in the cajones. Read on to see how:
Cancer is the #1 cause of death of children by disease in the U.S. In fact, there are 40,000 U.S. children actively battling cancer right now. It makes my mama heart weep for both the kids and their families. Ugh. A few years ago, I shared my family’s experience with my sister and pediatric cancer. That along with knowing that less than 4% of the National Cancer Institute’s budget goes toward all childhood cancers combined compels me to get involved.
Cancer sucks, yo.
So when my girl Julie/The Little Kitchen put a shout out for blogger’s to join her in raising money for Cookies 4 Kids Cancer, I was all in. Not only are we all personally donating money, we’re creating tasty recipes to share with the hope to inspire YOU to join us in raising money for this very worthy cause.
What can you do to help?
Help us make a difference by donating to Cookies for Kids Cancer! Our initial goal was to raise at least $3000. Our corporate friends at Dixie Crystals, Mediavine and OXO each pledged to match our donations raised through this campaign! Let’s do the math…we raise $3000, then EACH of them match our donation. That’s an additional $9000 going to Cookies for Kids Cancer!
What’s even more exciting is that we’ve already met our initial goal! But please, if you are able, consider giving even a small donation to help us make an even bigger difference!
We will continue to accept donations for this campaign until March 1, 2018.
Now back to pink and cookies! These Rose Meringue Cookies are a simple riff on a vintage recipe that my grandma used to make–Jell-O meringues. Five simple ingredients combine to make the lightest, crisp little meringue cookies with a big punch of flavor. I used cherry flavored gelatin because I was all about the right shade of pink for the roses. Strawberry or raspberry also work well as rosy colors. Heck, we used lemon flavor once for yellow roses! The possibilities are practically limitless.
The for a little extra flair, I dipped the bottom of Rose Meringue Cookies into dark chocolate for a little touch of richness to what is otherwise a very low calorie, low fat cookie. Rose Meringue Cookies are a cute, practically a guilt free indulgence!
Kirsten/ComfortablyDomestic
Yields 30 Cookies
Rose Meringue Cookies are crisp, light, and airy cookies in the shape of sweet roses. A swirl through dark chocolate makes these low fat cookies a decadent treat!
30 minPrep Time
30 minCook Time
2 hr, 30 Total Time
Save RecipeIngredients
- 3 large (3 3/8 oz.) egg whites, at room temperature
- ¼ tsp. table salt
- ¼ tsp. cream of tartar
- ¾ C. superfine granulated sugar (such as Dixie Crystals brand)
- 5 Tbs. sweetened gelatin powder, flavor of your choosing
- 8 oz. quality dark chocolate melting wafers (candy melts)
Instructions
- Preheat the oven to 225 degrees F. Line two rimmed half sheet pans with silicone baking mats or parchment paper; set the prepared pans aside.
- In a large, clean mixing bowl, whip the egg whites until foamy; about 30 seconds. Sprinkle the salt and cream of tartar over the egg whites. Beat the egg whites with a mixer set to medium-high speed. At the same time, gradually add the superfine sugar in a slow and steady stream. Once all of the sugar is added, continue beating for 3 to 5 minutes or until the meringue is glossy and holds a medium peak.
- Gradually add the flavored gelatin as you did the sugar. Carry on with vigorously beating the meringue until the mixture holds stiff peaks; about 4 more minutes.
- To create the roses: fit a piping bag with a 2D (closed star) or 1M (open start) icing tip. Scoop the meringue into the bag, twisting the top of the bag tightly to close. Be sure to squeeze any excess air out of the piping bag up along the side to release it prior to twisting the bag closed.
- Grip the upper third of the piping bag while also holding the top twist in place. Hold the the bag and tip perpendicular to the prepared baking sheet, slightly above the surface. Gently squeeze the meringue through the tip. Starting in the center and moving outward, squeeze and move in a tight, clockwise circle to create a 2-inch diameter “rose” shape. Repeat the process, creating new roses, 2-inches apart, on the prepared baking sheets.
- Bake the meringues for 30 to 35 minutes or until cookies appear dry and set. Turn the oven off and the oven light on. Leave the meringues in the oven with the door ajar for 1 ½ hours to continue to dry. Place the baking sheets on to wire racks to cool. Once completely cool and set, the cookies should easily lift from the baking mat.
- Once the cookies are cool, melt the chocolate and stir until smooth. Carefully lift each cookie and dip just the bottom into the chocolate, returning them to the baking mat as you go. Let cookies stand for 15 to 20 minutes or until chocolate is completely set.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Notes
• Separating the egg whites from the yolks is easier to accomplish with the eggs are still cold from the refrigerator. Room temperature egg whites whip to a fluffier meringue much faster than cold egg whites, so be sure to let the egg whites come to room temperature before proceeding with the recipe.
• Sugar free gelatin will not work in this recipe. Just don’t do it.
• A stand mixer fitted with a whisk attachment makes short work of meringue. A hand mixer will also work but will take an additional few minutes for each step. Meringue can also be made with a whisk and a whole lot of muscle. (I’ve done it. Consider it your arm workout for the day.) Choose your method at your discretion.
• When whipping meringue, “peaks” refer to meringue that stiffness of the meringue at various stages when a spoon is dipped straight into the meringue, pulled up/out, and then flipped upright. “Soft peaks” fold over almost immediately. “Medium peaks” remain upright for a second or two before folding over. “Stiff peaks” remain upright for more than several seconds to indefinitely. The very tip of a stiff peak may droop slightly after several seconds. Meringue should remain glossy and shiny in appearance at all stages of peaks.
• Piping good looking “roses” takes a bit of practice. If the process is unfamiliar, practice with frosting before attempting with meringue. When in doubt, the same icing tips may be used to pipe large stars instead of roses. Both shapes are pretty and delicious.
I really hope that you enjoy the Rose Meringue Cookies, as well as all of the great recipes featured in our campaign #helpingcookies campaign to raise money for Cookies 4 Kids Cancer. I so appreciate you helping us spread the word and maybe even donating yourself. You guys rock like that!
[bctt tweet=”We are #helpingcookies & are raising much needed funds for @cookies4kids. Donate today! http://littlekit.ch/donate2018 ” username=”comfortdomestic”]
Take a look at all of the delicious recipes that my friends and I are cooking up to help take a bite out of pediatric cancer:
Yellow Heart-Shaped Rainbow Funfetti Cookies from Julie of The Little Kitchen
Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel’s Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Creamy Beet Risotto from Rachel of Copper & Verdigris
Valentine’s Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin’ Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
White Chocolate Raspberry Smoothie from Sarah of Sarah Cooks the Books
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It’s Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine’s Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Love Cake from Sara of Confectionary Tales
Meringue Cookies from Sara of My Imperfect Kitchen
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