Rosewater and Raspberry Meringues

Large Rosewater and raspberry soft meringues
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Credit: Whisk Media Group
Recipe by: Australian Eggs
www.australianeggs.org.au
Average: 4.2 (5 votes)
43 Collected
Difficulty
Easy
Category
Cuisine
Prep:  30 minutes
Cook:  2 hours, plus cooling time
Makes:  6
Serves:  6
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.

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Rosewater and Raspberry Meringues
Rosewater Meringues
Raspberry Coulis (makes approx. ½ cup)
Method:
Rosewater Meringues
  1. Preheat oven to 100°C (fan-forced). Grease and line two large baking trays with baking paper
  2. 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
  3. 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
  4. 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
  5. 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)
  1. 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.

Feedback and Reviews

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Meringues
4
Leslie Jones
6 months 2 weeks ago
Is the centre suppose to be soft and chewy?
Review
4
Leslie
6 months 2 weeks ago
These meringues were delicious. They were slightly crispy on the outside & soft & chewy in the centre (were they meant to be chewy or did i do something wrong?). The taste of rosewater was pleasant.