Pistacchio and rose water meringues
When I came across this recipe in the December 2012 issue of Home Magazine I couldn’t resist making these gorgeous looking meringues. Their crunchiness with the Pistacchio nuts and the hint of rose is just phenomenal. This recipe makes about 10 meringues.
You will need:
300g organic egg white
600g castor sugar
37.5ml rose water
30g pistacchio nuts roughly chopped
Preheat oven to 90 degrees Celsius.
Mix the egg white and castor sugar and beat until stiff peaks form
Add the rose water and beat for another 2 minutes
Line your baking tray with baking paper and dab blobs of meringue mixture on the lined tray
Sprinkle pistacchio nuts over and bake for about 2 hours. Leave the meringues to cool in the oven