Description
Elegant rose-flavored meringues swirled with pink coloring, topped with pistachios. Light, airy, crisp on the outside with soft centers, perfect for celebrations, tea time, or edible gifts.
Ingredients
6 large free-range egg whites, at room temperature
320 g (1 ½ cups) caster sugar
2 tsp corn flour
2–3 tsp rose water
1 tsp white vinegar
A few drops of red or pink gel food coloring
2 tbsp finely chopped pistachios (for garnish)
Instructions
- Preheat oven to 150°C (300°F). Line a large baking tray with parchment paper.
- Ensure bowl and whisk are completely clean and dry.
- In a stand mixer, whisk egg whites on medium-high until stiff peaks form.
- Gradually add sugar, 1 tbsp at a time, whisking continuously for 8–10 minutes until glossy and sugar has dissolved.
- Sift in corn flour, add rose water and vinegar, then whisk briefly to combine.
- Scrape down whisk and bowl.
- Add a few drops of gel food coloring and gently fold to create swirls.
- Drop 6 mounds of meringue onto tray, spacing apart.
- Place in oven, immediately reduce temperature to 120°C (250°F). Bake for 40 minutes without opening door.
- Turn off oven and leave meringues inside for 2–3 hours until cooled and dried.
- Sprinkle with finely chopped pistachios before serving.
Notes
- Swap rose water for orange blossom water or vanilla extract.
- Add freeze-dried raspberries or strawberries for extra texture.
- Use different food colorings for a rainbow effect.
- Shape into nests and fill with whipped cream and berries.
- Swap pistachios for almonds, hazelnuts, or dried rose petals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 meringue
- Calories: 145 kcal
- Sugar: 29 g
- Sodium: 25 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 0 mg
