These pink swirled rose meringues with pistachios are a showstopper dessert that just spells summer. The outer shell is crisp while the middles are soft and marshmallowy, like a pavlova. They are designed to be topped with fresh cream, fresh fruit and nuts.
The rose water, pistachios and rose petals give these meringues a subtle Middle Eastern edge, But you can leave these out if you prefer. I added 2 teaspoons of rose water to give a very subdued hint, but 3 or 4 teaspoons would give a more pronounced flavour.
I had every intention of topping them with fresh strawberries and raspberries too, but in the end, I loved them just as they are for the shoot. Berries would be perfect to accompany these though.
INGREDIENTS
6 large free-range egg whites, at room temperature
320gm (1 ½ cups) caster sugar
2 tsp corn flour
2 – 3 tsp rose water
1 tsp white vinegar
A few drops of red or pink gel food colouring
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).
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.
Recipe written by Sam Linsell
This article originally appeared on Drizzle and Dip
