Description
Forbidden Fairy Foam is an ethereal pink meringue dessert, delicately infused with rose water and crowned with dried edible rosebuds. These whimsical and airy treats are light as clouds—perfect for enchanted tea parties, romantic gatherings, or magical celebrations.
Ingredients
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4 large egg whites, room temperature
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1 cup granulated sugar
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1/4 tsp cream of tartar
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1/2 tsp rose water (or vanilla extract)
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Pink gel food coloring, as desired
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Edible gold leaf or shimmer dust (optional)
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Dried edible rosebuds, for garnish
Instructions
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Preheat your oven to 225°F (110°C). Line a baking sheet with parchment or use paper liners in a muffin tin for more structure.
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In a clean mixing bowl, beat egg whites with cream of tartar on medium until soft peaks form.
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Gradually add sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form (about 7–8 minutes). Ensure sugar is fully dissolved.
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Add rose water and a drop of pink gel coloring. Beat briefly to mix.
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Pipe or spoon meringue into swirls on your prepared tray or into lined muffin cups. Optionally top each with a tiny piece of edible gold leaf.
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Bake for 1 hour. Then turn off the oven and let the meringues cool inside for another hour to prevent cracking.
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Once cooled, top each puff with a dried rosebud for a stunning fairy finish.
Notes
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Ensure your mixing bowl and beaters are clean and dry for perfect meringue peaks.
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Rose water adds a floral essence—use vanilla for a milder flavor.
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Store in an airtight container at room temp for up to 3 days.
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Optional shimmer or gold leaf elevates the magic for special occasions.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
