Description
Delicate and airy Rose Meringues infused with fragrant rose water and garnished with chopped pistachios for a beautiful, elegant treat. These crisp, sweet meringues are perfect for special occasions or a refined dessert snack, featuring a gentle floral flavor and a light, crunchy texture.
Ingredients
Scale
Meringue Base
- 6 large free-range egg whites (room temperature)
- 320g (1 ½ cups) caster sugar
- 2 tsp corn flour
- 1 tsp white vinegar
Flavor & Color
- 2-3 tsp rose water
- A few drops of red or pink gel food coloring
Garnish
- Chopped pistachios (optional)
Instructions
- Preheat oven and prepare tray: Preheat your oven to 150°C (300°F) and line a large baking tray with baking paper to prevent sticking.
- Prepare equipment: Ensure your mixing bowl and whisk are spotlessly clean by washing them with soapy hot water and drying thoroughly. This is crucial for achieving stiff meringue peaks.
- Whisk egg whites: Using a stand mixer on medium-high speed, whisk the room temperature egg whites until they form stiff peaks. Gradually add caster sugar, one tablespoon at a time, whisking continuously. Keep whisking for 8-10 minutes until the mixture is glossy and the sugar has fully dissolved.
- Add dry and flavor ingredients: Sift corn flour over the meringue, then add rose water and white vinegar. Mix briefly until everything is just incorporated, being careful not to deflate the meringue.
- Add color swirls: Remove the bowl from the mixer. Scrape down the whisk, then add a few drops of red or pink gel food coloring. Gently fold the color through the meringue to create pretty swirls without fully blending.
- Pipe meringue shapes: Spoon or pipe 6 mounds of the meringue mixture onto the lined baking tray, spacing them well apart as they will expand during baking.
- Bake and dry meringues: Place the tray in the oven, then immediately reduce the temperature to 120°C (250°F). Bake for 40 minutes without opening the oven door. After baking, turn off the oven and leave the meringues inside to cool completely and dry out over 2–3 hours for the best crisp texture.
- Garnish and serve: Before serving, optionally sprinkle chopped pistachios on top for a delightful crunch and added flavor.
Notes
- Using room temperature egg whites helps achieve maximum volume when whisking.
- Ensure your mixing equipment is immaculately clean to avoid any fat or residue that can prevent egg whites from whipping properly.
- Slowly adding sugar while whisking is key to dissolving the sugar and creating a smooth meringue.
- Do not open the oven door while baking to prevent collapsing the meringues.
- Leave meringues in the cooling oven to dry out fully for a crisp exterior and chewy interior.
- Rose water amount can be adjusted according to taste preference.
- Gel food coloring is recommended for vibrant color without affecting texture.
- Chopped pistachios add lovely contrast but are optional.
