Yields 12 meringues.
- Prep time: 10min
- Cook time: 50min
- Total time: 1h + cooling time
- Difficulty: Basic
When you have leftover egg whites, try this recipe. Meringues are extremely simple to make and will keep for 2-3 weeks if properly stored. Place them in an airtight container and add a small bowl of baking soda to the container. It will absorb moisture from the container and keep your meringues from becoming soggy. Rosewater has a strong scent that can overpower all other flavors, so use caution when adding it to the mixture. It’s an acquired taste, and if you’re not used to it, you may find it a little too much for your taste buds. I recommend that you try the egg white mixture after adding the first teaspoon and see if you want to add more. Keep in mind, however, that you will later add some strawberry extract, which is also quite strong. You don’t want to lose the rosewater flavor.
- 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
Preheat the oven to 140 degrees Celsius. Using parchment paper, line a baking sheet.
Combine egg whites and salt in a clean and dry mixing bowl. Beat the egg whites until frothy, then gradually add the caster sugar. Beat at high speed for 4 minutes, or until stiff peaks form. Add cornstarch, lemon juice, and rosewater and beat for 3 minutes on high speed. The finished product should be stiff, silky, and shiny. Make swirls in the mixture with a spatula after adding a few drops of strawberry extract. If you overmix, you will not get red swirls throughout the meringues.
Place a heaping tablespoon of the meringue mixture on a baking sheet. Repeat with the remaining mixture, finishing with chopped pistachios on top. You can make smaller or larger heaps, but remember to adjust baking times accordingly. Reduce the temperature of the oven to 120°C and bake for 45-50 minutes. Turn off the oven and leave the meringues in there for at least 2 hours to cool completely. (overnight is ideal).
Keep it in an airtight container. In the container, you could put a small bowl of baking soda. It will absorb moisture from the container and keep your meringues from becoming soggy. They can be kept for 2-3 weeks if properly stored.
Also known as Puslice Sa Ružinom Vodicom, Jagodama I Pistacijama.
Meringue and I have a strange relationship. We’ve been breaking up and reconciling for as long as I can remember. I desperately wanted it to work between us, but there were times when I wondered if it was worth it.
Despite all evidence to the contrary, my heart refused to give up on those lovely little clouds of fluff. Despite my shortcomings, the meringue was always given a second chance. I am devoted. In addition, I can’t live without dessert. Please do not pass judgment on me.
I’m sure meringue tried its hardest to please me as well, but it never seemed to be enough. After all, I am difficult to impress. I’ll admit it was delicious. Actually, it’s a little too sweet. That was the only thing that separated us from the start.
I decided to give it one more shot before we called it quits for good. Something happened back then that I still don’t understand. We just clicked out of nowhere. Love.
We’ve had many passionate encounters and shared many sweet moments since then. Meringue is here to stay, and nothing can ever separate us.