Please bear with me while I am posting some more meringues! It was such a breeze to make but the result was deeply satisfying. This time, I added Y's no.1 favourite nut, pistachio and my favourite scent, rose to the meringue batter. According to Y, this is best eaten crumbled with pistachio gelato...
Serves 8
Ingredients:
- 2 large egg whites
- 100g caster sugar
- 2 tablespoons finely processed pistachios
- 3 drops rosewater
- 3 dried rose buds
- green food colouring (optional)
Method:
- Preheat the oven to 150c.
- Whisk the egg whites using an electric mixer on a low speed. Whisk until the whites are foamy, then switch the speed gradually to high and continue whisking the whites until stiff peaks form.
- Then add in the sugar gradually, one tablespoonful each time, into the whites until you have a glossy and stiff mixture. Add in rose water, pistchios and green food coloring (if using). Fold in lightly.
- On a baking sheet lined with baking parchment, spoon and shape the mixture to form 8 little meringues. Sprinkle dried rose petals on the meringues.
- Immediately, put them into oven and reduce the heat to 140c. Bake for 30 minutes.
Turn off the heat in the oven and allow the meringue to dry out in the oven for a few hours or overnight.
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