Vegan Rose Meringues for the One You Love: Melt in your mouth sweet, rose scented petite hearts are the perfect edible gift for Valentines or any day.
I heard on the news today (Wait, Wait Don’t Tell Me!) that the company that manufactures Sweethearts is going out of business. Remember those tiny heart shaped pastel candies with the sayings printed on them like Be Mine and XOX? Gone! Nevermore.
Middle school love was excruciating. Crushes struck me at the oddest times.
Jeff’s hair fell across his forehead and obscured his eyes in Social Studies.
My cheeks flushed with adoration.
Cody was the last one to finish the 50 yard dash.
I felt a welling of compassion and was enchanted with him.
Mark charmed the teachers and was an asshole to the rest of us.
Sign me up! I’ll carry a torch for him!
Here is the problem when you fall in love at the drop of a hat but are extremely shy like I was. If I had a crush on someone I couldn’t look them in the eye or talk to them. Or look in their general direction at all. By the end of the eight grade I spent most of my time staring at my feet and bumping into things.
Check out my Aquafaba page! For tips, tricks and to see all of my Aquafabulous recipes.
Crunchy little rose flavored vegan meringues that melt in your mouth.
- 1/2 cup aquafaba
- 1/4 tsp cream of tartar
- 1 tsp rose water or rose extract
- 1/2 tsp vanilla extract
- 3/4 cup granulated sugar
- 3-4 drops pink food coloring
Heat your oven to 175 Fahrenheit. Place parchment paper on two sheet pans.
Clean your mixer bowl and balloon whisk attachment with a quick wipe and rinse with vinegar. Check out my Aquafaba page for more Aquafaba basics.
Place aquafaba and cream of tartar into the bowl of a stand mixer fitted with a balloon attachment. Turn the mixer on medium for a couple of minutes until the liquid is foamy and not so sloshy.
Now turn the speed up as high as it will go and whip for as long as it takes till you get stiff peaks. (7-12 minutes)
Add your vanilla and rose water or extract. Keep whipping.
Slowly add the sugar 1 tablespoon at a time while still whipping. Make sure the sugar is completely incorporated and you have a lovely glossy, marshmallowy texture. Keep whipping until you have stiff peaks.
If using food coloring or gel coloring add now to the meringue and whip until incorporated and you have the color your desire.
Place your selected nozzle into your party bag and secure with a coupler. I used a small star tip. Scoop the pink meringue into the bag. I do this by placing the the bag tip end first into the a large empty glass. I fold the edges over the glass. It is like having an extra set of hands holding the bag open.
Pipe your meringue hearts. You’ve seen my hearts, they are rubbish so I can’t really tell anyone how to pipe. Lol. But it was easiest when I started from the top of a heart and pipes a ? shape. Then I connected a backwards ? to it starting at the top as well. Place your sheet pans with meringues in the oven and close the oven door.
Bake at 175 to 200. They will take about two hours to dry out completely.
If you are not eating them right away then store them in a sealed container with a desiccant package.
Flaxen-Haired Sister says
You’re a hopeless romantic! Or a hopeful one.
Sunnyside Hanne says
Guilty as charged. That is why I thought I’d have 100 husbands at least.