Saturday, 14 March 2015

Rosewater meringues


Those cute, little meringues are so tasty! You can eat them on their own or add to cakes and desserts for extra flavour and texture. 

  • 4 egg whites
  • pinch of salt
  • 240g caster sugar
  • 1tbsp rosewater
  • pink food colouring
Beat the egg whites with a pinch of salt until medium peaks form, then gradually add the sugar, beating constantly until all of the sugar is dissolved. Add rosewater and food colouring and beat for a few seconds to combine. 

Pipe small meringues onto a baking sheet, then bake at 140C for about 60 minutes.


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