Swiss Meringue Ribbon Roses

  Creative works of Iris can be also viewed on her flickr page eyewrisz













Recipe /from www.marthastewart.com/





4 large egg whites
1 cup sugar
1 tablespoon meringue powder
1 teaspoon pure vanilla extract
Have a pan of simmering water ready. Combine egg whites, sugar, and meringue powder in heat-proof bowl of electric mixer. Set bowl over simmering water. Whisk until sugar dissolves and whites are hot, 3 to 4 minutes.
Transfer bowl to electric mixer. Using whisk attachment, mix on low speed, increasing to high, until stiff, glossy peaks form, about 10 minutes; add vanilla.
Preheat oven to 175 degrees. Make meringue roses: Tint a single recipe of meringue with food colors as desired. Use Ateco petal tips #102, #104, and #125 for various rose sizes. Fill 2 pastry bags, each fitted with a coupler, with tinted meringue. Using a dot of meringue, attach a 1 1/2- inch square of waxed paper to a number 7 flower nail. Holding nail between thumb and forefinger, twirl it clockwise as you hold the bag at a 45-degree angle and press out icing. Slide waxed paper off nail; place on baking sheet. Continue, placing only same-size roses on each tray. Bake trays of roses for 30 to 60 minutes or until dried through (baking times will vary with size).  Cool completely; store in airtight containers.  




 One thing that I would add is that to prevent the burning of bottom of the roses  I lined the baking sheet with parchment paper. I think it helps to keep the color pure without any brown spots.

These would be wonderful to use as cupcake toppers as well. I tasted one and they are pretty yummy, maybe next time I will add some coffee or lemon extract for more sparkle.:-)

Enjoy.