Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Rosewater Meringues

Rosewater Meringues recipe, brought to you by MiNDFOOD.

Rosewater Meringues

These sweet delicate meringues melt in the mouth and look wonderful piled high on a cake stand or platter. Scattered with a few berries and a dollop of cream or berry coulis they make a wonderful treat.

Makes about 24

4 eggwhites

pinch of salt

1 cup caster sugar

1½ tsp rosewater

pink food colouring

edible dried rose petals, to decorate

1 Preheat oven to 120°C. Line 2 large baking trays with baking paper. Using an electric beater, beat eggwhites and salt until soft peaks form. With beater motor running, slowly add sugar, 1 tbsp at a time. Beat until thick, glossy and sugar 
is dissolved.

2 Add rosewater and food colouring, drop by drop, beating after each addition until desired colour. Drop heaped tablespoonfuls of meringue onto prepared baking trays. Sprinkle with rose petals.

3 Bake for 1 hour 15 minutes. Turn oven off. Allow meringue to cool in oven with door slightly ajar. Serve piled on a cake stand.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney