Rose Meringues

Rose meringues
Rose meringues

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-creamRhubarb Curd and Rose Ice-cream or Mango and Lime Ice-cream.

 

Rose meringues

Rose meringues

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Rose flavoured meringues

Rose Meringues

  • Author: Tastebotanical
  • 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.


Scale

Ingredients

  • 4 egg whites
  • Pinch of salt
  • 2 teaspoons rosewater
  • A little pink food colouring (optional)
  • 225 g caster sugar

Instructions

  1. Set the oven to 140 C/275F or Gas Mark 1.
  2. 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).
  3. Whisk the egg whites with the salt until they form soft peaks.
  4. 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.
  5. Fold in the rest of the sugar.
  6. 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.
  7. 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.
Rose flavoured meringues
Rose meringues

Keywords: meringue, rose

Link up your recipe of the week

 

Rose meringues
Rose meringues

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Meringues

Swiss Meringues
Crisp and sweet!

Meringues

I am sure that there are  recipes for meringues in hundreds of cookery books and blogs.  However, I’m posting this one, for convenience, as an accompaniment to my recipe for Elderflower Ice-cream.  The ice-cream recipe needs four egg yolks and the meringue recipe needs four egg whites.  Therefore, when I make ice-cream, I generally make meringues too.  They keep for around a week in a tin so you don’t need to gorge on both ice-cream and meringues at the same time (although admittedly that is what sometimes happens in my house..)

We generally eat meringues sandwiched together with unsweetened whipped cream and accompanied by a few berries – strawberries, blueberries or, my favourite, raspberries.   The home-made version, crispy on the outside, gooey on the inside, is so much better than dry and powdery ready-made!

Swiss Meringues
Just out of the oven!
Print
Swiss meringues

Meringues

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 90
  • Total Time: 1 hour 40 minutes
  • Yield: 24 medium sized meringues 1x
  • Category: Meringues
  • Method: Baking
  • Cuisine: English

Description

Crispy on the outside, gooey on the inside, these delicious home-made Meringues are the ultimate light summer dessert.


Scale

Ingredients

  • 4 egg whites
  • Pinch of salt
  • 225 g caster sugar

Instructions

  1. Set the oven to 140 C/275F or Gas Mark 1.
  2. 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).
  3. Whisk the egg whites with the salt until they form soft peaks.
  4. Add 2 tablespoons of the sugar to the egg whites and whisk again until very stiff and shiny.
  5. Fold in the rest of the sugar.
  6. 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.
  7. 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.
  8. Remove the meringues from the oven and place on a cooling rack.

Keywords: meringues

Swiss Meringues
Out of the oven and cooling off!
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