These rosewater scented meringues are crisp on the outside and soft on the inside. They're a lovely treat on any day, but it's especially romantic for Valentine's Day or a sweet dessert for Mother's Day.
Rosewater Meringues
Ingredients
6 egg whites
½ tsp cream of tartar
2 tsp rosewater
1 ½ cups (330g) caster sugar
Red food colouring
Whipped cream, coulis and berries to serve
Method
Preheat oven to 100°C (fan-forced). Grease and line two large baking trays with baking paper
Using a stand mixer fitted with a whisk attachment, beat egg whites, cream of tartar and rosewater on medium-high speed until foamy. Continue beating, adding the sugar 1 tbsp at a time, until mixture holds stiff peaks. This should take 8-10 minutes. Continue beating for a further 1-2 minutes or until sugar has dissolved
Using a large metal spoon, dollop meringue mixture onto prepared trays to make 6 large mounds. Use a tablespoon to shape the meringues using a swirling motion
Dip a wooden skewer into food colouring and gently swirl pink dye into each meringue to create a marble effect. Bake for 2 hours, or until crisp. Turn off oven. Cool meringues completely in oven, with door ajar
To serve, dollop with whipped cream and top with coulis and extra berries
Tips & Hints
Choose 1 dozen egg cartons with a total weight of 700g. This will ensure you are using the correct sized (59-60g) eggs.
To check that sugar has completely dissolved, rub a small amount of meringue between thumb and forefinger. Mixture should be smooth and not grainy.
Meringues should be crisp on the outside with a soft centre.
Store in an airtight container for up to 2-3 days. Do not top with cream or berries until ready to serve.
Store away from other meringues.
Raspberry Coulis (makes approx. ½ cup)
Ingredients
125g punnet fresh raspberries
1 tbsp caster sugar
Method
To make the coulis, process raspberries and sugar until smooth. Set aside for serving
Tips & Hints
Coulis can be made ahead of time. Refrigerate, covered, for up to 3 days.
