Rosewater meringue kisses

April 28, 2022 (Last Updated: April 26, 2022)
Rosewater meringue kisses

These pretty meringue kisses are light, crisp and easy to make. A touch of fragrant rosewater makes them the perfect addition to any tea-party table and will delight your guests. Enjoy them as is, or sandwich them together with a luxurious raspberry and white chocolate ganache. 

HANDS-ON TIME 35 min | TOTAL TIME 2 hours | MAKES 20

GLUTEN-FREE | VEGETARIAN

 

INGREDIENTS

MERINGUES

  • 2 egg whites
  • ½ cup caster sugar
  • 1 tsp rosewater
  • Pink food colouring

RASPBERRY GANACHE FILLING

  • 2 tbsp cream
  • 90 grams white chocolate
  • 4 raspberries

 

METHOD

MERINGUES

PREHEAT the oven to 120°C. Grease oven trays and line with baking paper.

BEAT egg whites until soft peaks. Add the sugar a spoonful at a time, beating for a minute between each addition to help the sugar dissolve.

ADD rosewater with the last spoonful of sugar; whip until sugar is completely dissolved.

FIT a large piping bag with a 2 cm plain nozzle. Paint three stripes of pink food colouring on the inside of the piping bag using a small brush or clean earbud. Carefully spoon the meringue mixture into the bag.

PIPE meringue into 4 cm rounds, about 2 cm apart, onto the prepared oven trays.

BAKE meringues for 50 minutes or until they are crisp and pull away easily from the baking paper. Turn off the oven, leave the door slightly open and leave the meringues inside to cool.

RASPBERRY GANACHE FILLING

HEAT the cream in a pot until it is simmering. Remove from the heat and add the chocolate. Stir until smooth.

PUSH raspberries through a fine sieve over a bowl to make a quick raspberry puree – you will need 2 teaspoons.

STIR puree into the chocolate mixture with 1-2 drops of pink food colouring. Refrigerate for 20 minutes or until filling is a spreadable consistency. Sandwich the meringues with ganache. Serve and enjoy!

 

Tip from the team: Rosewater is made by steeping fresh rose petals in water. It is traditionally used in Middle Eastern, Persian and Indian dishes such as baklava and gulab jamun. A little goes a long way when it comes to rosewater – too much can leave your dishes tasting like potpourri! You can use it to infuse whipped cream, icings and even drinks. Try your hand at our 3-layer rose petal cake for an elegant show-stopper dessert.

 

ALSO SEE: How to make sugar cubes

How to make sugar cubes

 

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