Rose Meringues
This is a simple recipe. As simple as it gets. And it produces these perfect clouds that crunch, chew, dissolve. I’m addicted to them, and the flavor possibilities are endless. You can make as many or few as you like, the ratio is just twice as much sugar as egg whites by weight.
Ingredients
- 200 grams egg whites about 5-6 eggs
- pinch of cream of tartar
- 400 grams 2 cups of caster (granulated) sugar
- 1/4 tsp rose water like Nielsen-Massey
Instructions
- Heat your oven to 200°F. Line a sheet tray with parchment.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites with the cream of tartar until they reach the soft peak stage. At this point begin adding the sugar, one teaspoon at a time with about 3 seconds between each addition. Once all the sugar has been added, whip the whites to stiff peaks.
- Using a one cup measure, dollop the meringues onto the parchment lined sheet tray. I use a small spatula (or, more likely, my finger) to make them a bit swirly, but I like their imperfection.
- Bake the meringues for 2 hours on 200°F, then turn the oven off and allow them to dry in the oven until it is cool. I usually give them 5-6 hours or overnight.