Strawberry Balsamic Meringue Roses – a delicious recipe with egg whites, corn starch, strawberry gelatin powder, balsamic vinegar, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat the oven to 200 F and line two sheet trays with silicone mats. Crack the egg whites into a clean, bone dry bowl and use a hand mixer to whip them up into a foam for just 30 seconds. Add in the corn starch, gelatin powder and balsamic vinegar and whip it all together until the mixture starts to form soft peaks. Finally, pour in the sugar 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.
2
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. 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. Then transfer them into sealable containers or zip top bags until you want to give them out or serve them!
353
kcal
Calories
10
g
Fat
55
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 egg whites, 1 tablespoon corn starch, 1 tablespoon strawberry gelatin powder, 1 tablespoon balsamic vinegar, and more.
Yes, Strawberry Balsamic Meringue Roses falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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