The combination of coffee and rose syrup is a match made in heaven and reminiscent of the Middle East, where coffee has its origins.
Recipe by Leandri Van Der Wat
Coffee and rose-scented meringues
- 200g (6 – 7) egg whites
- pinch salt
- 140g demerara sugar
- 260g castor sugar
- 60ml (¼ cup) strong coffee (brewed in an espresso maker or moka pot)
- 60g white sugar
- 40ml rose syrup
- pistachio nuts, grated, to dust
Preheat the oven to 110°C.
Place the egg whites, salt, demerara sugar and castor sugar in a glass bowl. Set the bowl over a pot of boiling water (don’t allow the bowl to touch the water). Stir the mixture with a spatula for 8 minutes exactly, making sure not to let the egg whites scramble. Remove from heat.
Beat the mixture with an electric beater until cool and the meringue is silky and shiny, about 10 minutes.
Meanwhile, heat the coffee and white sugar in a pot over medium-high heat until the mixture has reduced to a thick syrup, about 5 minutes.
Carefully fold the rose syrup and coffee syrup into the meringue mixture. Scoop onto a greased baking sheet (or you could line it with a silicone mat) and bake in the oven, 1 hour. Switch off the oven and leave the meringues to cool inside with the over door kept closed, about 40 minutes. Dust with grated pistachio nuts to serve.
use your leftover egg yolks to make mayonnaise.