Cooking Instructions
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Step 1
Preheat the oven to 200 degrees F (95 degrees C) and line two sheet trays with silicone mats. Crack the whites of the
Eggs (4)
into a clean, bone dry bowl and use a hand mixer to whip them up into a foam for just 30 seconds.
Step 2
Add in the
Corn Starch (7 g)
,
Strawberry Gelatin (7 g)
, and
Balsamic Vinegar (15 mL)
and whip it all together until the mixture starts to form soft peaks.
Step 3
Pour in the
Granulated Sugar (200 g)
and continue to whip the meringue together until it forms stiff peaks. Transfer the meringue into a pastry bag fitted with a wide star tip.
Step 4
Pipe the first rose right onto the sheet tray by starting in the center first and then continuing around it in a circle until you have a rose shape. Pipe about 15 onto each tray, depending on how big you make them.
Step 5
Bake the cookies for an hour and a half to basically dry the meringues on a low temperature. Turn off the heat and leave them in the oven for 8 hours to completely dry.
Step 6
Transfer them into sealable containers or zip lock bags until you want to give them out or serve them! Enjoy!
