These Rosewater Pistachio Meringues are both elegant and delicious. They are a work of art!
They’re beautiful and easy to make, especially if you have leftover egg whites from lemon curd or homemade ice cream. If you don’t care for the flavor of rosewater, then leave it out and add a bit more strawberry extract.
Check out Monika’s recipe for the instructions. Here are the measurement conversions.
3 egg whites, at room temperature
pinch of salt
165 grams (heaping 3/4 cup) caster sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
2 teaspoons rosewater
2-3 drops of strawberry extract
1 tablespoon chopped pistachios
Preheat the oven to 140°C (285°F)
Lower the oven temperature to 120°C (250°F)
Please check out the May 2015 issue of the magazine.
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