Today I made rose water meringues. In love with my new KitchenAid Artisan mixer, I thought meringues would be today’s treat (yesterday was passionfruit sponge, the day before chocolate cake).
Ingredients
- 3 egg whites
- 6 tablespoons caster sugar
- 2 teaspoons rose water
Directions
- Simply beat the egg whites until stiff, then gradually add the caster sugar, beating continuously until the mixture stands in firm peaks.
- Add the rose water.
- Spoon slightly rounded tablespoons onto a tray lined with baking paper. Bake in a preheated oven at 100˚C for an hour and a half.
- Turn the oven off and leave the meringues in for a further hour. This creates light and crunchy meringues. If gooey centres are preferred, take them our of the oven sooner. A watchful eye will tell you when the time is right.
Although enjoyed on their own today, these would make a lovely accompaniment to poached strawberries or pistachio ice cream.
