CARDAMOM ROSE MERINGUES
These light, fluffy meringues with the delicate flavor of rose are enhanced by a kiss of cardamom.
Provided by chikalin
Categories Desserts Cookies Meringue Cookies
Time 1h45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat egg whites and cream of tartar together with an electric mixer on high speed until the mixture forms stiff peaks.
- Place sugar, water, rose extract, cardamom, salt, and food coloring in a saucepan, and bring to a simmer over low heat, stirring until the sugar has dissolved. Simmer the mixture for a minute or two, stirring constantly, and very slowly pour the syrup in a thin stream into the egg whites, beating constantly with electric mixer on high speed. Beat until the syrup is incorporated and the meringue is stiff and shiny.
- Drop by spoonfuls or pipe into rosettes with a star tip onto the prepared baking sheet.
- Bake in the preheated oven until the meringues are hard, 1 to 1 1/2 hours; turn off the oven, and allow them to cool inside the oven to finish baking the insides.
Nutrition Facts : Calories 46 calories, Carbohydrate 11.2 g, Protein 0.6 g, Sodium 33.7 mg, Sugar 11.1 g
VEGAN ROSE MERINGUES
Vegan rose meringue cookies made with aquafaba. It is brine from legumes. In this case we will use water from a can of chickpeas. Enjoy! Keep meringues in an airtight container in a cool and dry place. These should keep for a couple of weeks.
Provided by likeatcake
Categories Desserts Fruit Desserts Lemon Dessert Recipes
Time 2h
Yield 40
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Line 2 baking sheets with parchment paper.
- Combine aquafaba, rose water, lemon juice, and cream of tartar in a large bowl. Beat with an electric mixer until fluffy, 10 to 30 minutes. Increase speed to high and beat, gradually adding confectioners' sugar, until meringue holds stiff peaks, about 10 minutes. Scoop meringue into a piping bag fitted with a round tip.
- Pipe small mounds of meringue onto prepared baking sheets.
- Bake in the preheated oven, rotating sheets halfway through, until meringues are dry and firm, 1 1/2 to 2 hours. Turn off oven; keep meringues inside until cooled.
Nutrition Facts : Calories 10.7 calories, Carbohydrate 2.4 g, Sugar 2.3 g
ROSE MERINGUES
Pretty pink Rose Meringues, floral-scented and sandwiched with whipped cream are the perfect sweet summer treat.
Provided by Tastebotanical
Time 1h40m
Yield Makes 24 medium-sized meringues
Number Of Ingredients 0
Steps:
- Set the oven to 140 C/275F or Gas Mark 1.
- Cover two baking sheets with baking parchment. Spread a very thin film of flavourless oil, such as rapeseed oil, on the baking parchment (the best way is to rub it over the parchment with your fingers and then remove the excess with a piece of kitchen towel).
- Whisk the egg whites with the salt until they form soft peaks.
- Add 2 tablespoons of the sugar, 2 teaspoons of rosewater and a little food colouring (if using) to the egg whites and whisk again until very stiff and shiny.
- Fold in the rest of the sugar.
- Spoon the mixture onto the baking parchment. You can make your meringues small, medium or large depending on the size spoon you use - teaspoon, dessert spoon or tablespoon.
- Place the baking tray in the oven and bake until they are hard on the outside but still gooey in the middle. This will take between an hour and an hour and a half.
- Remove from the oven and transfer to a baking rack. Allow to cool before sandwiching with whipped cream.
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