Rosewater Strawberry & Pistachio Meringues

Rosewater Strawberry & Pistachio Meringues

Rosewater Strawberry and Pistachio Meringues

Meringue and I have a really weird relationship. We have been breaking up and making up since as long as I can remember. I desperately wanted to make it work between us, but there were times I really wasn’t sure if it was worth it.

Rosewater Strawberry and Pistachio Meringues

Although I had every reason to believe it wasn’t meant to be, my heart refused to give up on those gorgeous little clouds of fluff. Weak as I am, the meringue always got a second chance. I am loyal. Also, I can’t live without dessert. Please, don’t judge me.

Rosewater Strawberry and Pistachio Meringues

I suppose meringue tried its best to please me too, but it just never seemed enough. I am hard to impress, after all. It was sweet, I’ll admit that. A bit too sweet, actually. That stood between us form the very beginning.

Rosewater Strawberry and Pistachio Meringues

I decided to give it one more chance before we split up for good. Something happened then that I still can’t explain. We just clicked, out of the blue. Love.

Rosewater Strawberry and Pistachio Meringues

Since then, we have had many passionate encounters and spent quite a few sweet moments together. Meringue is here to stay and nothing will ever bring us apart anymore.

Rosewater Strawberry and Pistachio Meringues

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Rosewater Strawberry and Pistachio Meringues

Yields 12 meringues
Prep time:
Cook time:
Total time: + cooling time
Difficulty: Basic

Category: Cookies
This is a great recipe when you have leftover egg whites. Meringues are really easy to make and will stay fresh for 2-3 weeks if stored properly. Store them in an airtight container and put a small bowl of baking soda into the container as well. It will absorb the humidity in the container and prevent your meringues from becoming soggy. Rosewater has a very strong scent and has a tendency to overpower all other flavors, so be careful when adding it to the mixture. It’s an acquired taste and if you’re not used to it, it might be a bit too much for your taste buds. I suggest you try the egg white mixture after adding the first teaspoon and decide whether you want to add more. However, do keep in mind that you will later be adding some strawberry extract, which is also quite strong. You don’t want the rosewater flavor to be lost.
Ingredients
3 egg whites, at room temperature
pinch of salt
165g caster sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
2 teaspoons rosewater
2-3 drops of strawberry extract
1 tablespoon chopped pistachios
Directions
Preheat the oven to 140°C. Line a baking sheet with parchment paper.
In a clean and dry mixing bowl, combine egg whites and salt. Beat egg whites until frothy and then gradually start adding caster sugar. Beat on high speed until stiff peaks form, about 4 minutes. Add cornstarch and lemon juice and rosewater and beat on high speed for 3 minutes. The mixture should be stiff, silky and shiny. Add few drops of strawberry extract and make swirls in the mixture using a spatula. Do not overmix or else you won't get red swirls throughout the meringues.
Take a heaped tablespoon of meringue mixture and slide it onto baking sheet. Repeat with the rest of the mixture and sprinkle the tops with chopped pistachios. You can make smaller or bigger heaps, but make sure you adjust baking times according the their size. Lower the oven temperature to 120°C and bake for 45-50 minutes. Turn the oven off leave the meringues in the oven with door ajar to cool completely for at least 2 hours (overnight is ideal).
Store in an airtight container. You could put a small bowl of baking soda in the container. It will absorb the humidity in the container and prevent your meringues from becoming soggy. If stored properly, they can be stored for 2-3 weeks.

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