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Rose meringues with pistachios
These rose meringues with pistachios are a showstopping dessert. Serve with whipped fresh cream and fresh berries.
Prep Time
20 mins
Cook Time
40 mins
Additional Time
4 hrs
Servings:
6
Course:
Dessert
Cuisine:
French
Ingredients
- 6 egg at room temperature, white, large, free-range
- 320 gm 1 ½ cups caster sugar
- 2 tsp cornflour
- 2 rose water
- 1 tsp white vinegar
- Gel food coloring red or pink, a few drops
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).
Cup of Yum
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.