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

Nick's Chilli Chicken

One year we bought several different varieties of chilli plants from the nursery. Later we had a bumper crop and Nick invented this recipe. It is his most requested recipe...

On May 23, 2014

Food

Julie's Coconut Cake

Last year I was asked by a dear friend of mine, a beautiful baker and cake decorator, to make her a coconut cake. She was fighting for her life at...

On November 27, 2015

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

Chicken and Lemon Tagine

Julie Goodwin is more than just a TV cook - she's an Aussie mum. She knows what you need to feed your family without breaking the bank or spending hours...

On November 21, 2014

Food

Sticky Toffee Pudding

When I see a chocolate fondant and a sticky toffee pudding on the same menu I seriously struggle to

On June 30, 2017

Food

Chai Spiced Apple Crumble

Serves 8-10

On May 16, 2014
 
Copyright © 2012 - 2018 Culture Street
Contact: info@culturestreet.com.au