Rose meringues, anyone? With some neighborhood-foraged roses and jasmine. Recipe modified from Boulder Locavore.
Preheat oven to 350 and line 1 cookie tray with parchment paper, or lightly oil. Beat 1 egg white with an electric mixer until foamy, about a minute. Add in ¼ tsp. cream of tartar, 1/3 cup fine sugar, ¼ tsp. rose water or extract, and 2 tsp. fresh beet juice (I simply grate a bit of beet into a bowl and let it soak for 5-10 minutes in a small amount of pure water—strain out beet and use remaining liquid as food coloring). Whip until stiff peaks form. Spoon meringue into a frosting bag, or be super crafty like me and use a ziplock bag—just cut a small opening into one bottom corner and close the bag once it’s filled. Squeeze out small dollops of meringue onto the cookie sheet in whatever design you like. Turn off the oven and place meringues inside. Leave for 2 hours, or until they’re to your desired level of crispness. Enjoy!
