Lemon Meringue Roses
Makes about 24 large meringues.
  • 4 egg whites (at room temperature)
  • ½ teaspoon cream of tartar
  • 1 cup sugar
  • 1 teaspoon lemon extract
  • a few drops of yellow food coloring
  1. Heat oven to 250 F.
  2. Prepare two baking sheets by spraying with cooking spray containing flour, or by using parchment.
  3. In a medium-sized mixing bowl, whip the egg whites and cream of tartar on medium high speed until they hold a soft peak.
  4. Add the sugar, a little at a time, beating with each addition. Continue to beat until the mixture holds a stiff peak.
  5. Mix in the lemon extract and food color. The extract will thin the egg mixture. Beat on high until it holds stiff peaks again.
  6. Pipe or drop onto prepared baking sheets.
  7. Bake for 35 minutes, then (without opening the oven door) turn off the oven and allow the cookies to sit for one hour. If you make these at night, just leave them in the oven to cool overnight.
  8. Store in an airtight container.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=1348