Raspberry, Rose, and Mint Striped Meringues

Prep the oven and pans. Preheat the oven to 200°F. Line three half sheet pans with parchment paper.

Make the meringue base. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium until foamy, 1 to 2 minutes. Reduce the mixer to low and add the cream of tartar. Whisk on medium-high until soft peaks form, about 3 minutes. Gradually add the sugar, 1 to 2 Tablespoons at a time, and whisk until stiff peaks form, 3 to 5 minutes.

Make the raspberry swirl meringues. Use a rubber spatula to scrape ⅓ of the meringue base into the piping bag with a large writing tip. Pipe 1-inch wide dollops of meringue on one of the prepared sheet pans, spacing them at least 1 inch apart. Dollop a small amount of raspberry jam on each meringue. Use a bamboo skewer to swirl the raspberry jam into the meringues.

Make the mint striped meringues. Use a paintbrush to “paint” vertical stripes of food coloring inside the piping bag fitted with a medium writing tip. Pipe 1-inch wide dollops of meringues on a second prepared sheet pan, spacing them at least 1 inch apart.

Make the rose meringues. Add the rose water and a few drops of pink coloring to the remaining meringue. Use a rubber spatula to mix until combined. Scrape the meringue into the piping bag fitted with a closed star tip. Pipe a rose by holding the tip perpendicular to the sheet pan’s surface, and, using even pressure, pipe the meringue in a tight round spiral, starting from the center and working your way out. Loop 2 to 3 times around the center and release the pressure just as you complete the spiral to create a tail that tapers off. Repeat this process to create more roses, spacing them at least 1 inch apart.

Bake the meringues. Bake at 200°F for 1 hour. After 1 hour, turn off the oven but leave the meringues inside—do not open or crack the door! Allow the meringues to cool with the oven, 1 to 2 hours.