Description
Delicate and airy rose meringues infused with fragrant rose water and finished with a swirl of pink color and a sprinkle of chopped pistachios. Perfect for a light, elegant dessert or teatime treat, these meringues are crisp on the outside and melt-in-your-mouth soft inside.
Ingredients
Scale
Meringue Base
- 6 large free-range egg whites (room temperature)
- 320g (1 ½ cups) caster sugar
- 2 tsp corn flour
- 2-3 tsp rose water
- 1 tsp white vinegar
- A few drops of red or pink gel food coloring
Garnish
- Chopped pistachios for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 150°C (300°F) and line a large baking tray with baking paper to prepare for baking the meringues.
- Prepare Equipment: Ensure the mixing bowl and whisk attachment are spotlessly clean by washing them with soapy hot water and drying thoroughly. This is crucial for achieving stiff peaks in the egg whites.
- Whisk Egg Whites: Using a stand mixer on medium-high speed, whisk the room temperature egg whites until they form stiff peaks. Gradually add the caster sugar one tablespoon at a time while continuing to whisk. Keep whisking for 8-10 minutes until the mixture is glossy and all the sugar has fully dissolved.
- Add Dry and Flavoring Ingredients: Sift the corn flour over the whipped meringue, add rose water and white vinegar, then mix briefly to incorporate everything evenly.
- Add Color: Remove the bowl from the mixer and scrape down the whisk. Add a few drops of red or pink gel food coloring and gently fold through the mixture to create pretty swirls of color without fully blending.
- Shape Meringues: Spoon or drop six mounds of the meringue mixture onto the lined baking tray, spacing them well apart as they will expand during baking.
- Bake and Dry: Place the tray in the oven, then immediately reduce the temperature to 120°C (250°F). Bake the meringues for 40 minutes without opening the oven door. Once baked, turn off the oven and leave the meringues inside to cool completely and dry out, which will take 2-3 hours.
- Garnish and Serve: Once cooled, sprinkle the meringues with chopped pistachios if desired for added texture and flavor before serving.
Notes
- Make sure the egg whites are at room temperature for better volume when whisking.
- Do not open the oven door during baking to prevent the meringues from cracking or collapsing.
- Allow the meringues to cool completely in the oven to ensure they dry out and become crisp.
- Use gel food coloring to avoid altering the consistency of the meringue.
- Free-range eggs are preferred for better taste and quality.
- Store meringues in an airtight container at room temperature to keep them crisp.
