Culture Street

Food

Rosewater Pistachio Meringues

On December 1, 2017

We whip up a lot of custards at Jamface, and the tons of surplus
egg whites are the reason we started making these. One thing I’ve discovered is that meringues have a magical way of making adults
go all cute and gleeful. Ours are on the larger side, but you can pipe delicate little rosettes or domes instead. However, you’ll need to alter the cooking time, which might take some experimenting. Just ensure any vessels and utensils you use are squeaky clean – the tiniest
bit of oil, moisture or egg yolk will interfere with the meringue whipping up properly.

Makes about 10 large meringues

ingredients
250 g (9 oz) egg whites
500 g (1 lb 2 oz) caster (superfine) sugar
1/2–1 teaspoon rosewater
Pink food colouring
2–3 tablespoons finely chopped pistachio nut kernels

Method
Preheat the oven to 130°C (250°F) fan-forced. Line two baking trays with baking paper.

To make the meringues, whisk the egg whites and sugar in a large heatproof bowl until combined. Sit the bowl over a large saucepan filled one-third with simmering water, and stir with a whisk until the sugar has completely dissolved – you’ll find the mixture turns clear when this happens. If you aren’t sure, rub the mixture between your fingers, to detect any undissolved grains.

Transfer the mixture to an electric stand mixer with a whisk attachment, and whisk on high speed until the mixture has cooled completely – about 10 minutes. You can gauge this by just touching the outside of the mixing bowl. Fold in the rosewater and enough
food colouring to stain the meringue a pale pink until combined.

Spoon tennis ball–sized amounts of meringue onto the prepared baking trays, and sprinkle with the pistachios. Reduce the oven temperature to 100°C (200°F) fan-forced, and bake for 11/2 hours. You’ll end up with a crunchy outer shell, but the inside of the meringues will be soft and marshmallowy.

PohBakes_CVRRecipe and Images from Poh Bakes 100 Greats by Poh Ling Yeow (Murdoch Books, RRP $39.99) Photography by Alan Benson. You can buy the book here.

You Might Also Like

Food

Rosewater Rice Pudding (Rizogalo)

This dessert originated in Turkey and has a beautiful fresh flavour. We love the creaminess and richness of the rice, and all the subtle flavours.

On March 13, 2015

Food

Smoked Salmon & Crab Quiche

Serves 12

On April 17, 2015

Food

Toasty Maple and Pecan Granola

MAKES 10 SERVINGS

On September 16, 2016
 

Food

Salted Caramel Malt Cake

An indulgently delicious cake, perfect for an afternoon with friends.

On January 15, 2016

Food

Robyn Lawley eats: Watermelon and rocket salad

PREPARATION TIME: 15 MINUTES

On November 28, 2014

Food

Fragrant Peach Tart

SERVES 8

On September 5, 2013
 
Copyright © 2012 - 2017 Culture Street
Contact: info@culturestreet.com.au