Rosewater Strawberry & 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.
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.
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.
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.
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
Total time: + cooling time
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
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.