Rainbow Rose Meringue Cookies

OPEN ME!
"Like" me on FACEBOOK: / cherrylanesccc
"Follow" me on INSTAGRAM: @cherrylanesCCC
Try my #BAKERGANG - Instagram Filter here:
ar/?effect_id=...
Try my #BAKERGANG - Facebook Filter here:
/ 817190848767561
Note: Do not make meringues on a wet or humid day. Moisture will stick onto your meringues and cause them to become sticky and soft.
Unfortunately, meringues are very hard to store, so they are best served the day they are made.
It is ideal to only keep your meringues for up to 3 days, however, ive eaten some that i've kept for longer- so you can take that risk if youre willing to! (im still fine though, so i guess you'll have to judge if whether yours are still able to be eaten or not)
However, you can store them in an air-tight container and stick them in the fridge to combat humidity as best as you can.
Separating the eggs:
COLD eggs separate more easily, because the whites hold together better. But be sure to let your egg whites set to room temperature (might take about 30mins) before whipping it to ensure that they are able to whip up to their full volume.
INGREDIENTS:
- 3/4 cup caster sugar (superfine sugar)
- 1/4 teaspoon cream of tartar
- 3 large egg whites
Preheat oven to 90degsC (convection oven), for 1hr 30mins to 1hr 45mins. Turn the tray around after 45-50mins to ensure even baking.
Your meringues should NOT brown at all- if they do, you have over baked them as the sugar has caramelized.
Some people may prefer a chewy centre than a crisp on throughout- if you do, you may under-bake them slightly (maybe 10mins less)- play around with it, and adjust baking times as necessary. :)
COMMON QUESTIONS:
1) Do I really NEED the cream of tar tar?
- NO. You can try using an equal amount of white vinegar or lemon juice or just omit the cream of tar tar completely.
2) My egg whites won't get stiff..
- Do you live in a humid country? If so, the moisture from the air can make it very difficult for you to whip up your egg whites. Try whipping it in an airconditioned area and be sure to bake your meringues AS SOON AS possible.
- Did you add your sugar in too soon? Make sure that your egg whites are whipped till foamy before adding any amount of sugar- or else they will be very difficult to whip up.
- Really ensure no YOLK, WATER, GREASE or DIRT is in the bowl or whisk you are using.
3) What is caster sugar?
- Caster sugar is granulated white sugar. Its basically just normal sugar but in smaller grains, making it easier and quicker for the sugar to dissolve.
4) Where can I get cream of tar tar?
- I am aware that many of you can't seem to find cream of tar tar where you live. You can try baking supply stores if you can't find them in the baking aisle of your local grocery store. If you still can't find it then, ordering it online if you can would be your best bet.
Disclaimer: This is not a sponsored video. All opinions are my own. All products used in this video were purely because its what I had and I am in no way affiliated with those companies.

[@Cherrylanes]

Hey guys, I've noticed some common questions and issues some of you have been having when baking these meringues, it is difficult for me to answer everyone and i hope you guys can help each other out by answering each other if you can help! If its a specific question, don't hesitate to shoot me a Facebook message- its a lot easier for me to reply you there as I will get a direct notification. :) I've edited the description box answering some common questions, so have a read and hopefully it will resolve any issues or questions you guys may have. xx

[@MBB-tk6vg]

***** coco would change the color to a brown color

[@oliviaromero5002]

can I use anthing else for the cream of tartar..????? I don't have any

[@kindafoggy]

Some people leave it out of their meringues entirely and just beat the room temperature eggs until really stiff peaks form. Other people substitute with a dribble of lemon juice or vinegar but that runs the risk of changing the flavor. Grandmas swear by using a copper bowl to make stiff meringues as there's a chemical reaction of some sort I think.

[@rameettagardner1577]

Good Good really Good

[@annabellechua1418]

My oven can't go lower than 160 degrees celcius

[@marinalim3435]

i love how she says TARTAR

[@ebiUsher]

*_T Ä H T Ā R_*

[@LisaMAltemose]

Just an FYI: I'm not endorsing them, but Wilton has a system that lets you create the color swirls shown in this video. I can't remember the name of it, but it's easier and less messy than other methods. It would be perfect for making these cookies. On a side-note, why are so many of you picking on CherryLane's voice???? WTF??? I'm sure those of you who are complaining don't speak perfectly, and have your own accents/pronunciations so why pick on hers??? Sheesh! What are we, 5 years old or something???? Have you never heard the saying 'If you don't have anything nice to say, don't say anything at all'? If not, you need to remember it in the future!

[@WinishkiJones]

As far as I know, cream of tartar is considered an acid and just helps to stabilize the whipping process and help your meringue stay up firmer. You can substitute for a different acid, which is why lemon juice or vinegar work, but again you run the risk of altering the flavor. If you want to add flavorings I would just experiment, you don't want anything that will break down your meringue, any kind of fat will do just that. Egg yolks, grease etc are all fats, they'll make your meringue separate or fall. I'm in the central U.S. here and cream of tartar is at most grocery stores, but it's always in a tiny bottle and in with the spices rather than in the baking department. To help combat humidity, you can store your cookies with the little silica gel packets (like the little packets that come in certain trail mixes or beef jerky), or a foil nest of limestone. Either one will absorb moisture very nicely. Don't know if that helps anyone but hopefully it did ^_^

[@Aluviel]

i was just going to ask that TY Win

[@chaniquagriffithhollingswo8729]

WinishkiJones

[@harome1970]

WinishkiJones so tartar sauce is acid, we’re just eating acid

[@frankiecurry1305]

This is one of those videos i've bookmarked as a "things to bake later" kind of thing. I finally made them today. waiting on them to come out of the oven now. Tip for those who are using regular sugar. it does eventually dissolve completely, be patient and don't whip it to hard, if your not sure then dip your fingertip in to pick up a small amount of the meringue and rub it between your thumb and fingertip, if it hasn't dissolved you will feel the pieces of sugar this way. if its smooth and you cant feel the grains then its dissolved completely.

[@roselee9063]

Girl I absolutely love your accent. I have no intention of making these cupcakes because I'm lazy, even though they look yummy, but the video and your voice is so calming!

[@hollyballard7721]

I have no idea why so many of the comments are so mean. Your voice is lovely and the directions are exceptionally clear! I look forward to making these! Thanks for lending your expertise!

[@karenshy5553]

Hi, I can't wait to try this! Also I should add that your tutorials are so full of character and I love the way you talk, you're so charming with it! :D Keep baking!

[@mushsher5713]

This is the best meringue making video I have ever watched. Thank you.i will definitely try this. 😊

[@InsomniacDreams]

Thank you for this omg every person I watched do this had all this fancy equipment and confused me you made it so easy and home made thank you!

[@kurtiscolins6320]

One of the best tutorials I've seen on meringues. Thankyou

[@doliofykearin2151]

asmr and cooking combined my 2 favorite things this is everything omg bless you

[@SaranghaeYooSuOppas]

I really want to try this, but meringue can be intimidating. Still, for the people who CAN make this and have it come out that beautiful, you're amazing ;n;

[@dolphiee]

Can't stop watching this video order and over again they are just so pretty!!!!!! 😍😍😍😍😍😍😍

[@caitlinwong2632]

Oh my gosh. Your description is very clear and easy to understand. Thanks so much for sharing!!

[@cristlewrite7944]

wow I love how detailed you're instructions are! I can't wait to make these : )

[@superelsieex]

I love your accent omg! also, really good turtorial.

[@trishellelewis9991]

I like the way you say tartar and this video is very helpful thank you c:

[@rhythmictiger]

made these! worked so well and the baking paper looked pretty cool as well when I took them off!

[@donnapollock]

I made these but only in 1 color. They came out beautiful and I was so proud of them. They were all eaten in the same day so they were delicious.

[@jullioupe]

Haha I remember watching this as a little kid. Brings back memories ❤️

[@b0rbifett]

when i make meringues they disappears after 10 mins max.

[@amadapordios3744]

Lol

[@confuzzled1302]

I managed to stop and they lasted for 9 hours. Only because I went to bed.

[@alexandratwoface6422]

Lol

[@Orhneeyou]

I love this tutorial!!! The meringues are so so so pretty! And look really tasty too

[@WesternRose3]

Such a wonderful tutorial! I was looking for something pretty to make for my twin sister's Baby shower...and now I've found it! Thank you so much for making and sharing!!!

[@ruthiebogdan5244]

The way she said "tarter" :D:D:D love it! :D

[@sgrmnstrj7054]

Answers to some questions: A substitute for cream of tartar is a pinch of salt or, just plain leaving it out. A substitute for caster sugar is taking regular sugar and blending it until it gets superfine and powdery(about 1/2 minutes). You will need about 4 more grams of sugar, because it has less after blending. Leave it in the blender for a few minutes so it doesn't poof up(like flour). Make sure your blender has metal blades too, because plastic blades can break. Hope it helps!

[@prodigalus]

wow. powder sugar is not caster sugar. do you know anything? and after blending, you need the same amount of it because it's just settled. the weight doesn't change when blending. _moron._

[@kats-haven7879]

@@prodigalus you cannot read at all can you?

[@prodigalus]

@@kats-haven7879 did you actually just try to talk to me? you can't understand conversations at all can you? but you can type. GOOD for you. 👏👏 now put on your helmet and sit before you fall down. 💺

[@amberbautista2862]

prodigalus wow quite rude also provide proof of what you’re saying. Quit being a child and get off the comments 🙄

[@kedamono8616]

@@amberbautista2862 they helped a lot so it doesn't matter

[@hamukim3550]

Most beautiful meringue cookies I've ever seen!!!

[@guohongdeng3686]

this cookie recipe is amazing i never tried it but it look so cool!! i love ur videos!

[@edtekamuna2531]

you made it look so easy, thank you for sharing.

[@hotshotchef6994]

my friend shared this wonderful recipe on my fanpage - thank you for sharing - guess who's going to be baking these this weekend!

[@hussienalaweye9284]

79103857

[@DasMarboot]

Love this video, so many important tips - and of course the meringues are beautiful!

[@chadwickstar1]

Oh wow these would look amazing as the hair for one of those unicorn cakes!!!

[@sarasoussi5329]

don't want to be mean, but it reminds me of unicorn poop! It's so cute I AM NOT TRYING OT BE MEAN BUT IT IS SO COLORFUL!!!

[@YuzuLeanne]

1: Gel food colouring is the best, because it won't add any extra liquids to the delicate whites. Some liquid food colouring is okay (as seen in the video) 2: If you don't have cream of tar tar (Tar-Ter) substitute it with equal parts of salt. Cream Of Tar-Tar helps stabilize the egg whites and helps it whip up faster. It's not crucial if you have good/fresh eggs. 3: You can substitute the piping bag with a zip-lock bag/sandwich bags/ plastic bags. Just cut off a corner and pipe it out. 4: If you do have piping bags or zip-lock bags/sand which bags/plastic bags, and if you're not afraid to waste them, put the coloured meringues in to different piping/zip-lock/sandwich/plastic bags and pipe them in to one piping/zip-lock/sandwich/plastic bags, alternating colours each time. You will have more control that way. It won't make a mess, and prevents the whites from deflating from the heat in your hands (unless you're Jack Frost or Elsa). xD (Ran out of space, continued comment below.)

[@YuzuLeanne]

5: It's better if your egg whites are in room temperature. It will reach stiff peak faster. If you don't have time to do that, have a warm bowl of water and take your non cracked eggs and put it in the water for a couple minutes. Take it out when it feels not cold, but not warm. Make sure there is absolutely NO liquids or droplets of water on your egg. Otherwise, if water gets in to the egg whites, it will not whip up to stiff peak. And, your meringue will come out sloppy when you bake it. 6: You can whip the whites without an electric mixer. It's just more work, and more so to prioritize #2 and #5 in in order to achieve a successful meringue. I hope these tips and tricks help you make successful meringues!

[@lia5911]

Ellie nice tips

[@vergalinestansberry8234]

Thank you for the lesson. What a quick and pretty way to decorate cupcakes or even a cake.

[@rafiqnoor4912]

Gorgeous !!!! My favourite meringue candy. What an awesome yummy look !!! Well prepared and presented.

[@jinkyungOH]

Beautifully done

[@xxdarkxx_xxclawxx8714]

rose's are my favorite flowers

[@user-jw6ne1vp6b]

Serene Riad me too💖

[@gimmethatcheese5283]

It really works! For anyone who does not have cream of tartar you can use a few drops of white vinegar which is what I did because as long as it is some kind of acid it will work fine.

[@rhianonw9399]

I love the colours so much

[@simplycraftasticdiysanalis8071]

When you folded the bag over you can put the bag in a cup and fold the edges over I think that would be easier? Just an idea

[@ehoh1528]

Simply craftastic diys Analise B

[@NaseemKhan-xk3pt]

Simply craftastic diys Analise B sieve

[@dragonrage122]

I've never tried making meringue cookies, but these are making me want to give it a go... and I have everything needed but the sugar... I may have a project for when i get home :3

[@Ralphied200]

You can actually just process granulated sugar for a while to make it.

[@dragonrage122]

A Touch of Magic I know, but i didn't have any sugar at all, I don't make many sweets :3 I've gotten some since, and made the cookies, they didn't look too pretty but they tasted really good XD

[@Heyitskatmercado]

I am so excited to make this. 😍 We have the same oven and I love it!

[@CheerleadingClover12]

wow! those look amazing really perfect meringue

[@eligirl100]

so beautiful :)

[@Itxazoa]

AWESOME!!! and they look gorgeous. I just subscribed. Happy 2015. Warm regards from USA.

[@burntorange4231]

They look amazing! Nice job!

[@FarahMahardika]

looks so pretty! definitely going to try

[@strawberrymushroom]

Personally I prefer the pastell colours from super intense colours :--)

[@Esha_A]

2:49-2:54 OMG Did anyone else see that black dot thingy fall into the bowl

[@palwashashaikh308]

wtf yes !

[@helloyou5075]

Yes

[@Sam-mw6cz]

LaWlL yah

[@bvivid7560]

Yes I couldn't focus after that !!!! What the hell was that ?

[@user-ef3jh2by7m]

Rubber from the moter breaking

[@ashunotaku]

Those cookies look Sooooo good! 😃

[@safiyanada3191]

This recipe is just perfect..thank u soo much!! I just made the perfect meringue cookies in my 1st attempt!!

[@lucaslayton3974]

My meringues always implode and become a gooey mess. Nothing like the airy crunchy storebought. Nice video though!

[@justineaurelio283]

Wtf this comment section is like the people in Instagram. Is the dress white and gold or black and blue? and here it is like is she Australian or Asian? And more similarities they get annoyed because everyone still asking the question... Which one is which! Is it black and blue?! Is she ASIAN? (Obviously)

[@brooklynsbeautychannel3610]

Those flowers look so pretty

[@marisolsolis138]

That looks beautiful and so good i even want to try that btw!!!

[@wisnog99]

DO NOT PUT THESE IN THE FRIDGE. I'm going to school to become a chef and my chef said you never store these in a fridge because it ruins them. Store them in a air tight container in the pantry.

[@sas1uk]

whats the recommended way to store them and for how long?

[@yi-chingchen3861]

Thank you for this bit of info. Im making a meringue croquembouc (IDK how to spell it) for my sister’s birthday next week and i needed to know this.

[@dentist8444]

Putting them in fridge make it worse (they might become remained egg whites or something like that) If that happened to you, don't worry you can fix them with mixing them back until stiff peaks

[@fathima737]

@@dentist8444 omg ur username-

[@selinamarie6246]

I'm lucky I have a Wilton tri-colour piping bag set

[@maryamna3nou380]

what in that

[@heatherdawsey1162]

+Maryam Na3nou3 its a 3 piece coupler that holds 3 bags that way you don't have to put 3 different colors into one bag they sell them at your local Walmart and Michaels craft store.

[@p0pp4]

I really enjoyed this one. I don't know that I'll ever make them, but it was fun seeing the technique demonstrated.

[@neaceirpalomar3710]

wow i just cant wait to try it,i really loved it, so beautiful

[@alliechou339]

if you don't have cream of tartar use a bit of lemon juice

[@beautybymilliexo25]

Your don't need to use it , in fact quite a lot of people do these without it x

[@ridafatima29]

Can i use vniger insted of cream of tar tar

[@swynvmadeleine]

RUSHIAN BALL tip nozzles

[@TheMonkeygirl907]

Allie Chou or salt

[@simplyme1032]

These are awesome!!!!!!!!!!!!!!I want to taste it.

[@mjalaliu8665]

Beautiful

[@mirzaakram6916]

I'll put a the videos up.

[@alesweetideas]

Just love those merengue cookies n ur accent too.... thnk u gurl!

[@lidyaben2355]

i couldn't stand watching this because it looks so good!!

[@ShellyCline]

Absolutely adorable!!! ps - i love your accent. What country are you from? :-)

[@kimikoahxian]

She's from Singapore if I'm not wrong.

[@annalam1854]

Yea maybe...............

[@ShellyCline]

Uh, no. She's either from Australia or New Zealand. I just can't tell which one.

[@annalam1854]

..................OH

[@ShellyCline]

😉

[@ToniBeatbox]

194 degrees FAHRENHEIT btw :3

[@irmarios3514]

Amazing they came out really good.

[@catfan502]

They look so pretty!

[@kimberlycastro505]

It looks like a unicorn pooped :3 ^0^

[@sadiepridmore7562]

if I saw this laying on the ground that's the first thing that would come to my mind. Unicorn pooh XD lol.

[@kimberlycastro505]

Sadie Pridmore Ikr XD

[@shimmyturner4489]

+Sadie Pridmore I am 9 I hate unicorns don't ever talk about unicorns

[@sadiepridmore7562]

+Mical Price lol. to bad. I'll talk about them if I want to.

[@shimmyturner4489]

+Sadie Pridmore whatever u like uncorins all I'm trying to say unicorns are stupid and your stupid

[@ShellyCline]

Does anyone know what happened to her? Her last video was 10 months ago. There's been no activity since then. None on her Instagram or Facebook either. All activity stopped at the same time. Does anyone know if she's ok?

[@lumpyspacelion]

etsyBackYardWildLife she replied to someone's post on her facebook page in april, so she's okay.

[@adekamil2526]

Bb

[@ShellyCline]

***** thank you so much! Very glad to hear that :)

[@juicyfrudiccsucc1646]

Is she still okay? its been a year. two years since her last video

[@mackdwayne9854]

those cookies look awesome

[@barefootdyke]

a trick i learned in my cake decorating class to make it easier to have multiple colors in your piping bag is to put each color in it's own bag, and then drop them all into another bag with the tip in that one. you still get the same blend of colors with lots less mess!

[@SerenityFeueropal]

90 degrees seems awfully cool, aren't things typically baked at 175?

[@ItsPastryIFear]

It's supposed to be cool. If you baked it at 175 the cookies would burn

[@nanusha91]

90°C or 175°F

[@SerenityFeueropal]

Daniela Dileo Huh?

[@nanusha91]

Do you know the difference between Celsius and Fahrenheit?

[@SerenityFeueropal]

Daniela Dileo Yes, what's your point?

[@michealsanchez7051]

"horizontally paralleled" lmao so vertical?

[@briennaeverhart7763]

These cookies are really pretty

[@joyamadi9774]

those cookies look so pretty and cool I love them

[@hermionemartinez217]

Where can u buy tah tah at

[@mrmrsralphiesasmr777]

Hermione Martinez any local grocery store ☺️☺️

[@gimmethatcheese5283]

Tata

[@user-if3xw7ry8i]

روعه

[@user-if3xw7ry8i]

***** شكرا

[@campbellglasgow959]

These are so cute!

[@katleen5056]

This cookie looks pretty good

[@queenellathefirst3589]

That accent ! AHH its gorgeous *-* Does anyone know where she's from and if you do can you tell me please ?

[@petitemew]

I dont know where she is from, but as an Asian I can hear her Asian accent with a British accent.

[@kimikoahxian]

Singapore if I'm not wrong

[@ShellyCline]

Australian. Apparently from comments by others would know, she is also Singaporean. In a comment on her Facebook page she mentioned returning to Perth, which is in Australia. So with that info and her accent sounding extremely Australian at times, my wild guess is that she emigrated from Singapore to Australia at some point in her life. But either way, this girl has talent. These rainbow rose meringue cookies are about the prettiest things I've ever seen! :-)

[@pachioni7943]

It sounds like she is talking though her nose! Like me!

[@AC-pk5qo]

Ikr. That accent is gorgeous! Sounds Singaporean yet Aussie I’m not sure

[@HereIsScott]

The measuring in cups = steam from ears.

[@rainstarflowerdroplets9624]

That’s wonderful Everyone’s gonna love it

[@mayastephanieliem]

Amazing! It's totally cuteeee!

[@WhatMustKnow]

funny eggs. like

[@katherynpurry]

you're definitely a singaporean omg sounds like me

[@opheliafoo143]

Omg Ikr

[@sergentadmin]

YEAH!!! She is kinda like Singaporean + Australian accent but more of singaporean and somemore exam coming Liao then stress good luck to all p6's

[@alisafellah8932]

ikr :)

[@janus2005hotmail]

Gorgeous! Nicely done!

[@silvermist5668]

I have the same oven!!! So this recipe is perfect!! Thank you!

[@sodasnap5036]

" Cream of Ta-ta, " ( I know it's "Tartar" but she said it like "ta-ta" ) xD

[@ludosudo4181]

and your point is?

[@istjejen]

Ludo Sudo it sounds funny.

[@istjejen]

Ludo Sudo it sounds funny.

[@sodasnap5036]

Ludo Sudo It just sounds funny. No need to troll.

[@ishanarayan1779]

Can I avoid cream of tartar

[@rofllol255]

Isha Narayan yeah, I use cornstarch instead

[@carolinechilders5850]

Someone said lemon juice? But I've never made them

[@ruthrodriguez5649]

Caroline Childers limon juice I think yeah I think I works good

[@lucydiaz2553]

They are lovely. I will try them for my daughter's Unicorn theme birthday party. Thank you for sharing.

[@yaretzyespinosa1624]

That looks pretty good

[@siopaosss]

they remind me of unicorn poop somehow.

[@Noname-qq7jb]

IM GONNA TELL MY MOM TO MAKE THEM.. WAIT I CAN MAKE A HUGE COOKIE OMG I WANT HUGE COOKIE WAIT U GOT LIKE A LITTLE OVEN WILL MY MOMS NORMAL OVEN WORK?? I CAN HELP HER IM KINDA YOUNG THO BUT WUTEVER MY MOM WILL HELP HHEHEHEHEHEHEHEHHEHEHEHEHEHEHEHHEHEHEHEHEHEHEHEHHEHEHEHEHEHEHEHEHEHEHEHEHEHEHEHEHEHEHEHEHEHEHEHEHE

[@Noname-qq7jb]

***** shut up I did mean tell

[@Noname-qq7jb]

Them faces seem like ur joking

[@Lady0Grayson]

Hi! hey, I can see you posted this comment 2 months ago... so... Did you and your mom did it?? Did it work?? how do they taste?? n__n I hope you had the opportunity to do the cookies, if not, I hope you can soon! Tons of greetings and good wishes.

[@Noname-qq7jb]

I hasent madw th

[@ah44773]

و حقوق

[@kellyyoung9790]

Cannot wait to try these!

[@jenniferrobinson6780]

These are just beautiful

[@user-jf6kc7ks3e]

איך שבא לי!

[@user-fr4og1sf8r]

איזה מגניב

[@Koigan_Kiu]

I dont know if she is asian or brittish o-o... just say'n

[@littledreamer2244]

I think she is Asian :)

[@Koigan_Kiu]

hm

[@beanobambino_1999]

She is singaporean

[@Koigan_Kiu]

Okai then

[@sue42r]

why do you care? this is a meringue recipe

[@summerzhou7120]

made some today! they were sooooo good!! thank you for the video

[@Scamia]

I love how easy this recipe is