Description
Delicate and airy Rose Meringues with a hint of fragrant rose water and a touch of crunchy pistachios. Perfectly crisp on the outside and soft inside, these elegant treats make a stunning addition to any dessert table or afternoon tea.
Ingredients
Scale
Meringue
- 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 your oven to 150°C (300°F) and line a large baking tray with baking paper to prepare for baking the meringues.
- Prepare Equipment: Ensure your mixing bowl and whisk are impeccably clean to avoid any fats interfering with the meringue formation. Wash with soapy hot water and dry thoroughly.
- Whisk Egg Whites: Using a stand mixer on medium-high speed, whisk the room temperature egg whites until stiff peaks form. Gradually add caster sugar one tablespoon at a time, whisking continuously for 8-10 minutes until the mixture is glossy and sugar is fully dissolved.
- Add Dry and Flavoring Ingredients: Sift over corn flour, then add the rose water and white vinegar. Mix briefly just to incorporate these ingredients evenly into the meringue mixture.
- Add Color Swirls: Remove the bowl from the mixer and scrape down the whisk attachment. Add a few drops of red or pink gel food coloring and fold gently to create pretty swirls without fully blending the color.
- Pipe Mounds: Spoon or pipe six generous mounds of the meringue mixture onto the prepared baking tray, leaving ample space between each mound since they will expand while baking.
- Bake and Dry: Place the tray in the oven and immediately reduce the temperature to 120°C (250°F). Bake for 40 minutes without opening the oven door. Then turn off the oven and leave the meringues inside to cool completely and dry out for 2 to 3 hours, resulting in a crisp exterior and soft center.
- Garnish and Serve: Once cooled, optionally sprinkle chopped pistachios on top for added color and crunch before serving.
Notes
- Ensure egg whites are at room temperature for better volume when whisking.
- Use a clean, grease-free bowl and whisk to achieve the best stiff peaks.
- Do not open the oven door during the initial 40 minutes of baking to prevent the meringues from collapsing.
- The extended drying time in the oven after baking is essential for that perfect crisp texture.
- Gel food coloring is preferred for vibrant color without altering consistency.
- Chopped pistachios add a lovely nutty contrast but are optional.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
