Crunchy little rose flavored vegan meringues that melt in your mouth.
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.