Rosewater and Pistachio meringues
Light, fluffy meringues encase crunchy pistachios flavoured with a hint of rosewater in this Middle East-inspired sweet
½ cup(s), (110g)
3 tsp, (rosewater)
¼ cup(s), (30g) unsalted, finely chopped
- Preheat oven to 120°C or 100°C fan-forced. Line 2 baking trays with baking paper.
- Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until sugar has dissolved. Beat in cornflour and rosewater. Gently fold in pistachios.
- Drop heaped tablespoons of meringue mixture, about 3cm apart, on prepared trays. Bake for 35–40 minutes or until dry to touch. Turn off oven and leave meringues to cool in the oven with the door ajar. Serve.
TIP: These meringues can be stored in an airtight container for up to 1 week.Use the freshest eggs possible and bring the egg whites to room temperature before beating to ensure you maximise the volume.