For this weeks wicked Wednesday I've made some delightful Rose Scented Pink Meringues. The rose scent and subtle rose flavour is achieved with rose water, which you can find at Middle Eastern speciality shops and some supermarkets. These dainty treats can be served for a formal Afternoon Tea or birthday, a special treat for the children or add whipped cream and serve as a dessert.
The addition of the rose water makes these meringues hard on the outside and soft and gooey on the inside, needless the say this batch has been consumed.
Recipe: Makes 14
- 4 eggs (at room temperature)
- 1 cup caster sugar
- pink food colouring
- 2 teaspoons Rose Water (available at Middle Eastern food shops - or some supermarkets)
- Preheat oven to 100c.
- Using two baking trays and baking paper, mark 14 7 cm circles.
- Separate the eggs, and beat the egg whites until soft peaks form.
- Gradually add the caster sugar and beat until dissolved.
- Add a very small amount of pink food colour and fold through - adjust the colour if required.
- Fold through the rose water.
- Spoon the mixture into the circles and slightly press down in the centre.
- Bake for 1 1/2 hours, turn off the oven and leave the meringues to cool down with the door slightly ajar..