Strawberry Rose Meringue Cookies

Soft chewy meringue cookies swirled with rose scented homemade strawberry jam.

Sometimes life throws you a curveball or 2…or 6.  Things have been a bit hectic around here lately which is the reason for my absence from the blog.

It started with my mom’s appointment with her cardiologist and it snowballed from there.

Things are still topsy turvy but I really needed to get back into the kitchen and get working.  Cooking can be therapy for me sometimes.  Though there were a couple of days I didn’t even want to look at a cooking utensil.

Anyways, I stopped by to share this one with you because it’s a perfect tasty treat to share with your special someone on Valentine’s day.

Wait, did you not realize that it’s next week?  Yes, folks it’s almost here.

We don’t usually make a big deal out of Valentine’s day, because around here every day is valentines day.  Oh, now I said it.  I’ll probably get some ribbing from my friends, I’m sure.

So these meringue cookies are super tasty.

I used a basic meringue recipe from Bakers Royale and swirled in the rose scented strawberry jam.

I just mashed up about 5 strawberries and cooked them with a little lemon juice and 1/4 cup granulated sugar until the sugar was dissolved and the mixture was thickened.  I dropped in about 1/4 teaspoon of rose water once the berries cooled a little.  You can get rose water at a Middle Eastern grocery or online.

You only use 1/4 of a teaspoon because this stuff is pretty potent.  Use too much and you’ll be reminded of an over-perfumed great aunt.  Drop in  just the right amount and you get this gorgeous floral layer of flavor in the background.

The meringue is simple to make too.  Just beat the egg whites until soft peaks form.  Gradually add in the sugar, vanilla and vinegar (just a little) and beat until glossy and stiff peaks form.  Bake for about 45 minutes in a 275 oven and voila beautiful meringues in your mouth.

So why did I used vinegar?  I’m glad you asked.  It’s a stabilizer.  This helps ensure stiff peaks to form when beating the egg whites.  That’s it.

I didn’t attempt to make beautiful swirls because I haven’t mastered making these pretty swirls yet.  I will some day though.

Now that you’re finished reading go make these.  You’ll be glad you did.

Strawberry Rose Meringue Cookies

Recipe by Srima KharaCourse: 🥘 Recipes u0026amp; Cooking Tips

Servingsservings

Prep timeminutes

Cooking timeminutes

Calorieskcal

Ingredients

• Meringue

• 2 egg whites (extra large eggs)

• 1/2 cup granulated sugar

• 1 tablespoon powdered sugar

• 1/2 teaspoon vanilla

• 1/4 teaspoon distilled white vinegar

• Strawberry Jam

• 5 or 6 strawberries chopped and smashed

• 1/4 cup granulated sugar

• 1/2 teaspoon lemon juice

• 1/2 teaspoon rose water (to be added after cooking is finished)

Directions

• Strawberry Jam
• In a small saucepan cook the strawberries and sugar on medium-high. When it comes to a boil stir a little and let it continue to boil until sugar is dissolved and the mixture is thickened. Remove from heat and drop in the rose water. Set aside
• Meringue
• Preheat oven to 275
• Line a baking sheet with parchment paper or a nylon liner.
• Separate 2 egg whites into a mixer bowl fitted with a whisk.
• Start beating on low at first until it starts to foam.
• Turn up the speed and beat until soft peaks form.
• At a lower speed gradually add both sugars, vanilla and vinegar.
• Turn up the speed again and continue to beat until the sugar is dissolved. The whites will be glossy and when you rub some of the whites between your fingers there is no sugar grit. You should also be able to form stiff peaks at this point.
• Lightly dollop the strawberry jam on top of the meringue. Don’t mix it in unless you want pink meringues. Then it’s totally up to you.
• Scoop out with a tablespoon onto the prepared baking sheet.
• Bake at 275 for 40 to 45 minutes until meringue easily separates from the liner.
• Store in an airtight container up to 3 days.
• Enjoy!