Strawberry Rose Meringue Cookies


4 Large Happy Egg Co. egg whites

1 Cup Wholesome granulated sugar

Pinch of kosher salt

1/2 tsp. Frontier Co-op vanilla extract

1/2 tsp. Frontier Co-op almond extract

3 Tbsp. Nature's All Foods Freeze Dried Strawberries, crushed into powder

1 bottle Watkins red food coloring


Step 1

Heat about an inch of water in a saucepan over medium low heat.

Step 2

In a heatproof bowl that will fit snug on top of the saucepan, add your egg whites, sugar, and salt.

Step 3

Once the water is simmering, place your bowl on top. Carefully, continuously whisk the mixture until the sugar dissolves.

Step 4

Carefully add mixture to the bowl of a stand mixer, making sure no water gets in the bowl.

Step 5

Turn on and whisk until you just about have stiff peaks, once that happens, add your extracts.

Step 6

Preheat oven to 170. Line a baking sheet with parchment paper and set aside.

Step 7

Prepare a piping bag with a large 1M open star piping tip. Set aside.

Step 8

Once your stiff peaks form, remove from the mixer. Carefully fold in your strawberry powder and desired amount of red food coloring by going around the bowl and then through the middle until you your desired color.

Step 9

Place in your piping bag. Hold your piping bag vertically, start from the middle and working your way outwards, pipe a rose. Repeat, leaving about 2 inches apart. If you have a little bit of the “tail” of the rose sticking out, place your finger in a dash of water and carefully smooth into the rose.

Step 10

Place in the oven and bake for 1 ½ hours. Check and see if they appear dry. If they do, turn the oven off but leave them in for another 1-2 hours. Remove from the oven and allow to cool completely.