Rose Meringues
I would not say that I am a particulary girly person. However, sometimes, the mood hits me to make something pretty and pink and Rose Meringues is my go-to recipe.
These lovely rose flavoured meringues are a delicate shell pink. They are crisp on the outside and gooey inside and I like to serve them sandwiched together with billowing whipped cream. I think Rose Meringues go particularly well with raspberries, which have a strong slightly tart flavour that complements their sugary floral taste. Dark pink raspberries also look pretty with the pale pink meringues. If you have a few rose petals to strew around on the plate, so much the better!
My meringue recipe needs four egg whites and my basic ice-cream recipe needs four egg yolks. Therefore, as I hate waste, when I make meringues I generally make ice-cream too. If you are making these meringues and want to make ice-cream too (and why not, frankly?), there are lots of lovely home-made ice-cream recipes that you could try such as Elderflower Ice-cream, Rhubarb Curd and Rose Ice-cream or Mango and Lime Ice-cream.
Rose meringues
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Rose Meringues
- Prep Time: 10
- Cook Time: 60
- Total Time: 1 hour 10 minutes
- Yield: 24 medium sized meringues 1x
- Category: Meringues
- Cuisine: English
Description
These pretty pink meringues are flavoured with rose and accompanied by fresh raspberries and whipped cream.
Ingredients
- 4 egg whites
- Pinch of salt
- 2 teaspoons rosewater
- A little pink food colouring (optional)
- 225 g caster sugar
Instructions
- Set the oven to 140 C/275F or Gas Mark 1.
- Cover two baking sheets with baking parchment. Spread a very thin film of flavourless oil, such as rapeseed oil, on the baking parchment (the best way is to rub it over the parchment with your fingers and then remove the excess with a piece of kitchen towel).
- Whisk the egg whites with the salt until they form soft peaks.
- Add 2 tablespoons of the sugar, 2 teaspoons of rosewater and a little food colouring (if using) to the egg whites and whisk again until very stiff and shiny.
- Fold in the rest of the sugar.
- Spoon the mixture onto the baking parchment. You can make your meringues small, medium or large depending on the size spoon you use – teaspoon, dessert spoon or tablespoon.
- Place the baking tray in the oven and bake until they are hard on the outside but still gooey in the middle. This will take between an hour and an hour and a half.
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