Metal‑Tip Tulip Meringue Flowers (Swiss Meringue)

Ingredients

• 200 g Egg whites (Room‑temperature, about 5 large egg whites)
• 200 g Granulated sugar (Fine caster sugar works best)
• 15 g Agar‑agar powder (Provides extra stability for the syrup; vegetarian alternative to gelatin)
• 100 ml White grape juice (or any clear fruit juice) (Adds flavor and helps dissolve agar)
• 0.25 tsp Lemon juice (or cream of tartar) (Acid stabilizes the egg whites)
• Few drops Green food coloring (Gel or liquid; adjust to desired shade)
• 5 pieces Metal tulip piping tips (set of 5 different patterns) (Used for shaping the tulip petals)
• 2 pieces Piping bags (Reusable or disposable; fit the metal tips)

Instructions

1. Prepare workstation

   Clear a clean surface, gather all ingredients, equipment, and metal tips. Pre‑heat the oven to the lowest setting (≈50 °C) if you plan to keep the meringue warm while piping.

   Time: PT5M

2. Make the agar‑agar syrup

   In the saucepan combine 200 g sugar, 15 g agar‑agar powder and 100 ml juice. Stir until dissolved, then bring to a rolling boil. Once boiling, start the timer for 6 minutes.

   Time: PT6M

   Temperature: Boiling

3. Whip egg whites to foam

   While the syrup is boiling, place the egg whites in the mixing bowl, add the lemon juice (or cream of tartar), and whisk on medium speed until a light foam forms (about 1 minute).

   Time: PT1M

4. Add sugar gradually

   With the mixer on medium‑high, slowly drizzle the sugar into the foamy whites in three‑four small batches (≈100 g each). Continue whisking until the mixture becomes glossy and holds soft peaks (about 3‑4 minutes).

   Time: PT4M

5. Incorporate the hot syrup

   When the 6‑minute timer ends, remove the syrup from heat and let it cool for a few seconds (target ~70 °C). With the mixer on low, slowly pour the hot syrup into the meringue while it is still running, then increase speed to high and beat for 1.5 minutes until the mass is stiff, glossy, and holds firm peaks.

   Time: PT2M

   Temperature: ≈70°C

6. Color the meringue

   Divide the finished meringue into two bowls. Add a few drops of green food coloring to one portion and fold gently with a silicone spatula until the color is uniform. If the shade is too light, add a few more drops.

   Time: PT1M

7. Load piping bags

   Fit each metal tulip tip onto a piping bag, trim the bag’s tip for a clean cut, and fill the bag with the colored or uncolored meringue using a spatula. Tap the bag gently to remove air bubbles.

   Time: PT2M

8. Pipe tulip flowers

   Working quickly, pipe tulip shapes onto the parchment paper. Start with a small base, then pull the tip upward to create the petal curl. If any petals fall, use a small offset spatula to lift and reposition them.

   Time: PT5M

9. Set the flowers

   Leave the piped flowers at room temperature (20‑22 °C) for 10‑12 hours until they are completely dry and firm. They can then be assembled into a bouquet or used as cake decorations.

   Time: PT0M

   Temperature: 20-22°C

10. Clean up

    Wash all bowls, whisk, spatulas, and the saucepan. Wipe down the work surface and store reusable equipment.

    Time: PT5M

Nutrition Facts

Calories

70

Protein

1 g

Carbohydrates

15 g

Fat

0 g

Fiber

0 g