Like or loath it, rosewater is a bold and sumptuous flavour. Paired with summer fruits, chocolate or simply added to a cordial, this liquid can raise the stakes for all those who appreciate that distinctive Turkish delight flavour.
Things are about to get busy in our house with our elder son's wedding just weeks away now. There will be lots of friends and family around, so I am laying down some provisions that will allow for fluid numbers at the dining table over the Easter weekend.
These rosewater meringues are a perfect complement for poached plums, apricots or nectarines, with the addition of a creamy element for dessert in a flash. Or sandwiched together with a chocolate ganache to add to a platter.
The Omega plums are at their peak right now, juicy with a deep, rich flavour. I've poached mine in a light syrup with a hint of star anise and cinnamon, and tucked them away in the fridge for use as dessert or breakfast.
Egg whites freeze well and the ones I've used here are from Christmas. Always make sure the egg whites are at room temperature when baking.
Try it. Julie
Julie's Rosewater Meringues
Makes 40 baby meringues
- 115g egg whites at room temperature
- Pinch of salt
- 230g caster sugar
- 10ml rosewater
- Set your oven to 70°C and line a silicon baking tray with baking paper.
- In a clean bowl, or stand mixer, combine the egg whites and salt, and beat until stiff peaks form.
- Continue beating, adding a tablespoon of sugar at a time until the mix is smooth and satin-like.
- Continue beating while slowly dribbling in the rosewater.
- If you like the rustic look, use a teaspoon to portion small dollops of meringue onto the baking tray. If you prefer a more precise look, use a piping bag.
- Bake for 2–2.5 hours until the meringues are dry right through.
- Turn off the oven and leave the meringues to cool fully.
- Store in an airtight container until required.
"The only way to get rid of a temptation is to yield to it." — Oscar Wilde
