Raspberry, Rose, and Mint Striped Meringues

Ingredients

large egg whites, at room temperature	4
cream of tartar	½ tsp
granulated sugar	1 cup

raspberry jam

2 Tbsp

purple food coloring
mint extract	¼ tsp

rose water	½ tsp
pink food coloring

Prep the oven and pans. PREHEAT the oven to 200°F. LINE three half-sheet pans with parchment paper.
Make the meringue base. In the bowl of a stand mixer fitted with the whisk attachment, WHISK the egg whites on medium until foamy, 1 to 2 minutes. REDUCE the mixer to low and ADD the cream of tartar. WHISK on medium-high until soft peaks form, about 3 minutes. Gradually ADD the sugar, 1 to 2 Tablespoons at a time, and WHISK until stiff peaks form, 3 to 5 minutes.

Make the raspberry swirl meringues. USE a rubber spatula to SCRAPE ⅓ of the meringue base into the piping bag with a large writing tip. PIPE 1-inch wide dollops of meringue on one of the prepared sheet pans, spacing them at least 1 inch apart. DOLLOP a small amount of raspberry jam on each meringue. USE a bamboo skewer to SWIRL the raspberry jam into the meringues.

Make the mint striped meringues. USE a paintbrush to “PAINT” vertical stripes of food coloring inside the piping bag fitted with a medium writing tip. PIPE 1-inch wide dollops of meringues on a second prepared sheet pan, spacing them at least 1 inch apart.

Make the rose meringues. ADD the rose water and a few drops of pink coloring to the remaining meringue. USE a rubber spatula to MIX until combined. SCRAPE the meringue into the piping bag fitted with a closed star tip. PIPE a rose by holding the tip perpendicular to the sheet pan’s surface, and, using even pressure, PIPE the meringue in a tight round spiral, starting from the center and working your way out. LOOP 2 to 3 times around the center and RELEASE the pressure just as you complete the spiral to create a tail that tapers off. REPEAT this process to CREATE more roses, spacing them at least 1 inch apart.
Bake the meringues. BAKE at 200°F for 1 hour. After 1 hour, TURN OFF the oven but LEAVE the meringues inside—DO NOT OPEN OR CRACK the door! ALLOW the meringues to cool with the oven, 1 to 2 hours.

Consider using these special tools and equipment: