Rose Meringues

By Skye | From My Dining Table
January 26, 2016
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Serves: 6 to 8

  • 4 eggs
  • 200 grams superfine sugar
  • 1 teaspoon rose water
  • 1/2 teaspoon red food coloring (optional)
  1. Preheat the oven to 285° F (140° C).
  2. Separate the eggs and save the yolks for another use.
  3. Pour the whites into a clean bowl.
  4. Whisk on a low to medium speed until the whites begin to froth, then add the sugar one spoonful at a time until the whites become glossy and begin to peak.
  5. Whisk in the rose water.
  6. Line a baking tray with parchment paper and spoon the egg white mixture onto the tray.
  7. Drip one or two drops of red coloring onto each meringue and then use a spoon to swirl the color in.
  8. Set the tray in the middle of the oven and bake for 1 hour, then switch the oven off and leave the meringues there without opening the door for another 20 to 30 minutes before serving.

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