01 October 2011



Meringues are the most scrumptious sweets-ever!
My mum used to work at a food outlet in administration, where they made delicious meringues.
She would get them for us as a special treat and in no time we would polish them off.

 I have made 2 versions:

One is a pink rose meringues-flavoured with rose water

and the other one is vanilla with cashewnuts


4 egg whites at room temperature
250 grams of caster sugar
2 tsp rose water
2 drops of red food colouring
1 tsp Vanilla essence
1 pinch salt

Pre heat the fan oven at 100 C
Keep 2 oven trays ready lined with non stick paper(don't use foil or greaseproof paper as the meringues will stick)
In a large glass or metal bowl whisk the egg whites with a pinch of salt till the egg whites till they become fluffy

Add the sugar slowly and beat till you can lift the egg whites to stiff peaks when the blades are lifted


Mix the food colouring with the rose water

Divide the stiff mixture in 2 parts

Add to one part add mixture of red food colouring and rose water and beat again
This will make a lovely pink mixture
To the other part add chopped cashew nuts and fold in with a rubber spatula or metal spoon

Spoon dessertspoons of the pink mixture in one oven tray in small rounds
and the cashew nut mixture in another try in slightly bigger rounds

Bake them in the oven for about 1 and 1/2 hours ( to 1 and 3/4 hours)
Lift the bottom of the meringues to see if they have a pale brown colour and are crisp
Keep them on a cooling rack to cool completely.
You can store them in airtight containers for about 2 weeks (if they last that long!!)

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