Description
Delicate and airy Rose Meringues with a subtle floral touch of rose water and a beautiful swirl of pink coloring, topped with crunchy pistachios. These light treats are perfect for afternoon tea or as an elegant dessert.
Ingredients
Scale
For the Meringue
- 6 large free-range egg whites (at room temperature)
- 320 gm (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 colouring
For Garnishing
- Handful of chopped pistachios
Instructions
- Preheat oven and prepare tray: Preheat the oven to 150°C (300°F) and line a large baking tray with baking paper to prevent the meringues from sticking.
- Clean equipment: Ensure the bowl and whisk are spotlessly clean by washing them with soapy hot water and drying thoroughly—this helps the egg whites to whisk properly.
- Whisk egg whites: Using a stand mixer on medium-high speed, whisk the egg whites until stiff peaks form, giving your meringue a firm base.
- Add sugar gradually: Slowly add caster sugar one tablespoon at a time while continuing to whisk. Whisk for an additional 8–10 minutes until the mixture is glossy and all sugar is completely dissolved.
- Incorporate dry ingredients and flavor: Sift in the corn flour, add the rose water and vinegar, then mix briefly until everything is well combined.
- Fold in color: Remove the bowl from the mixer and scrape down the whisk. Add a few drops of gel food coloring, then use a large metal spoon to gently fold through the color, creating pretty swirls without fully blending.
- Pipe or spoon onto tray: Drop six mounds of the meringue mixture evenly spaced on the lined baking tray to allow for expansion during baking.
- Bake meringues: Place the tray in the oven, immediately lower the temperature to 120°C (250°F), and bake for 40 minutes without opening the door to maintain temperature and ensure they dry out properly.
- Cool meringues: Turn off the oven and leave the meringues inside for 2–3 hours to cool completely and dry out, resulting in crisp shells with a melt-in-the-mouth texture.
- Add pistachio garnish and serve: Once cooled, sprinkle chopped pistachios over the meringues for a crunchy, nutty contrast and enjoy your elegant rose meringue treats.
Notes
- Ensure all mixing bowls and utensils are completely clean and dry for best meringue results.
- Do not open the oven door during baking or initial cooling period to prevent meringues from cracking.
- Use room temperature egg whites because they whip better and produce more volume.
- Rose water can be substituted with another floral essence like orange blossom if preferred.
- Store the meringues in an airtight container to keep them crisp.
