Rose meringues with pistachios
User Reviews
0.0
0 reviews
Unrated
Rose meringues with pistachios
Report
These rose meringues with pistachios are a showstopping dessert. Serve with whipped fresh cream and fresh berries.
Share:
Ingredients
- 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
Add to Shopping List
Instructions
- Preheat the oven to 150C / 300F and line a large baking tray with baking paper.
- Ensure the bowl and whisk are spotlessly clean. Reclean with soapy hot water and thoroughly dry.
- To make the meringue, whisk the egg whites using a stand mixer on medium-high.
- Once they have become stiff, slowly add the caster sugar, one tablespoon at a time while the mixer is running. Continue whisking for a further 8 – 10 minutes and until the mixture is glossy and all the sugar has dissolved.
- Sift over the corn starch, add the rose water and vinegar and mix briefly again until it's well incorporated.
- Remove the bowl from the mixer and scrape down the whisk.
- Add a few drops of gel food colouring, and using a large metal spoon, fold through to create swirls.
- Drop 6 mounds of the meringue mixture onto the lined baking tray ensuring you have allowed space in between as they will expand while being baked.
- Put them in the oven then immediately turn the oven down to 120C/250F. Bake for 40 minutes (do not open the door). Turn off the oven and leave them in to cool completely and dry out (this will take 2 – 3 hours).
Notes
- Store them in an airtight container until you want to use them. Be careful as they are extremely delicate and can break easily.
- The meringues can be made in advance.
- Add a splash more rose water to the whipped cream or vanilla extract. Add a tablespoon of sugar to sweeten slightly.
- Serve with sliced strawberries and raspberries.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
