Description
An elegant and light meringue featuring a crisp shell soft marshmallow center floral rosewater and crunchy pistachios.
Ingredients
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250 g egg whites.
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500 g caster sugar.
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1 tsp rosewater.
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Pink food coloring.
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3 tbsp chopped pistachios.
Instructions
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Whisk egg whites and sugar over simmering water until the sugar is fully dissolved and smooth.
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Whisk on high in a stand mixer for 10 minutes until thick glossy and cool to the touch.
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Fold in rosewater and pink food coloring until a soft pale pink hue is achieved.
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Spoon mounds onto trays and sprinkle with finely chopped pistachios.
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Bake at 120C for 1 hour 30 minutes until the shells are crisp and lacy.
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Allow to cool completely on the trays before serving for a professional finish.
Notes
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Using the Swiss method of heating ensures the most stable and glossy meringue results.
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Do not open the oven door during the bake to maintain a consistent temperature.
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These meringues are perfect for gifts and social gatherings when stored in airtight jars.
- Prep Time: 20 mins.
- Cook Time: 90 mins.
- Category: Dessert.
- Method: Swiss Meringue.
- Cuisine: European Fusion.
Nutrition
- Serving Size: 1 meringue.
- Calories: ~ 215 kcal
- Sugar: ~ 48g.
- Sodium: ~ 45mg.
- Fat: ~ 1g.
- Saturated Fat: ~ 0g.
- Unsaturated Fat: ~ 1g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 50g.
- Fiber: ~ 0g.
- Protein: ~ 3g.
- Cholesterol: ~ 0mg.
Keywords: Pistachio Meringues, Rosewater Meringue, Swiss Meringue Recipes, Light Holiday Desserts, Floral Baking, New York Recipe.