Oh, hey. It’s just about Mother’s Day. These meringue cookies are pretty easy and look (almost) like special snowflake cookies – enough to impress not only your mother but also a mother-in-law in case you have one of those.
Turn the cookies into little chocolate sandwich meringues or keep them plain. Add a little pink, ok peachy color or leave out the color- either way works. Pipe them into little roses or drop them from a spoon and call them abstract. I am clearly piping challenged and if I were to make these one hundred million times in a row I might improve a bit, but I would still be piping challenged. But since I enjoy piping, I really don’t care. If you squint really hard, they look like flowers. Sort of.
All you need are some egg whites, a little sugar, a little flavoring, coloring gel if you are adding color, and a little time. The prep work is speedy but they do need to spend some time in the heated dry sauna (oven) to come out snappy and crackley. And then they need to cool. If you can make them later at night and leave them in a turned off oven all night, that really helps, but even just a few hours in the warm (off) oven does the trick.
The biggest thing to remember – don’t peel them from the parchment paper until they are stone-cold cold (not as in refrigerator cold – think room temp cold). They peel away easily without breaking. Also, the chocolate filling goes on easier if the cookies are room temperature.
Be sure to make the ganache a couple of hours or so before you plan to fill them because the chocolate should be almost set. The trick to ganache is to get it melty smooth, then let it sit for a while and then catch it as it is getting toward set. If you miss and it sets in the bowl, zap it in the microwave for 15-20 seconds (only) and then stir. Let it sit and then fill the cookies.
Ok. So they’re slightly fussy, but still easy to make. The reward is a very fine little homemade Mom’s Day gift for anyone you like – even someone not your mother. I have lots of spare-back-up moms on my list.
|Rosie Meringue Cookies|| |
- 3 extra large egg whites
- ¼ teaspoon cream of tartar
- ¼ teaspoon kosher salt
- 70 grams granulated sugar (1/3 cup)
- ½ teaspoon pure almond extract
- 2 teaspoons maraschino cherry liquid (optional)
- 1 drop pink food gel (AmeriColor) (optional)
- 190 grams bittersweet chocolate, chopped (1 heaping cup)
- 60 grams plain almond milk (1/4 cup)
- Preheat oven to 300°F. Line two baking sheets with parchment paper. In the bowl of a stand mixer whip the whites with the cream of tartar and salt until it becomes frothy and starts to turn white. Add the sugar, a little at a time, while the mixer is running on high. Once the whites form glossy peaks add the almond extract and cherry liquid, if using. Add the food gel (if using) and whip for a few seconds to incorporate.
- Using a star or 2D piping tip, make small rose shapes on the parchment paper, about 13 to a pan. Place pans in the oven and bake 5 minutes. Without opening the oven door turn the temperature down to 250°F and bake 20 minutes more. Again, turn the oven temperature down to 175°F and bake 50-60 minutes more. Turn oven temperature off and without opening the door, leave the meringues in the oven for at least 2 more hours. Remove and cool to room temperature before filling.
- Place chocolate in a glass heat proof container. Heat almond milk in the microwave for 40-60 seconds or until it begins to bubble up. Pour over the chocolate and let the mixture sit for two minutes. Stir until all the chocolate is melted and the mixture is smooth. If it is too cool, zap in the microwave for 15-20 seconds. Stir until smooth. Let the mixture sit,stirring once in a while, for about 2-3 hours. Keep an eye on it. Once it starts to thicken, scoop onto the flat part of one cookie and top with the flat part of another that matches it. Place on a parchment lined baking sheet until the chocolate sets completely, about another hour. The chocolate will start to set after a couple of hours or more depending on the weather and the temperature in your kitchen. If it goes from liquid to set before you fill the cookies, place the bowl in the microwave and heat for 15-20 seconds. Stir until smooth and keep an eye on it - as soon as it starts to thicken quickly fill the cookies. It will go from dripping of the spoon easily to taking its time and hanging onto the spoon. That's your cue to move quickly. Makes 12-14 sandwich cookies or 24-26 plain.