originally from Martha Stewart adapted by Created by Diane
4 large egg whites
1 cup sugar
1 Tablespoon meringue powder
1 teaspoon extract extract (the pink roses have raspberry extract) depending on what flavor you are trying to achieve, add that extract or flavor oil. The possibilities are endless.
In a double boiler, combine egg whites, sugar and meringue powder. Whisk until sugar dissolves and egg whites are hot 3-4 minutes.
Transfer to mixing bowl, with whisk attachment, mix on low speed increasing to high until stiff glossy peaks form, this takes about 10 minutes.
The roses are created with a 2D tip in a piping bag.
Bake on parchment lined baking sheet at 175 degrees for 1 ½ hours then turn off oven and leave them in the oven for another hour or until dry.
Mint Chocolate Chip Meringue Cookies
I added 4 Tablespoons Creme de Menthe and stirred in ½ cup mini chocolate chips at the end. You could add peppermint extract and green food coloring instead.