Rose Petal & Pistachio Meringues

I recently made some chocolate leaves using rose leaves. The roses actually ended up serving a triple purpose...making the chocolate leaves, adding some aesthetic appeal to my lounge and the third use was making rose petal sugar.

I made the rose petal sugar by putting 240g of caster sugar and a small handful of rose petals into a pestle and mortar and then gently bashing them together. Both the sugar and rose petals were then tipped into a jar and sealed. This mixture was in the jar for two weeks before I used it.

The recipe calls for chopped pistachios which were incorporated into the meringue mixture and sprinkled on top.

These were simple to make and the mixture made about 8 moderately sized meringues that were crispy on the outside and chewy on the inside.

These rose petal and pistachio meringues actually turned out better than I expected, although I did think they'd have a slightly rosier taste. I think if I made them again I might try 2 teaspoons of rose water but overall a tasty bake which I imagine could be modified by using other flavours such as orange water etc.

Ingredients

4 egg whites, at room temperature
2 tsp rose water
60g shelled, unsalted pistachios, roughly chopped

Rose Petal Sugar

240g caster sugar
small handful of rose petals

In order to make these meringues you will need to make the rose petal a week or two in advance. I washed my rose petals first but if you do this they need to be thoroughly dry before using them. Put the sugar and rose petals in a pestle and mortar and gently bash them together before tipping both the petals and sugar into a dry jar which should then be sealed.

Whenever you make meringues always ensure there is no grease in the bowl or on the whisk, they should be really clean. Prepare a baking sheet or tray with baking parchment which should be non-stick and preheat the oven to 150c/130c fan/gas 2.

Seperate the eggs into whites and yolks and then put the 4 egg whites in your clean bowl, beat until stiff. Add the rose petal sugar, a spoonful at a time, to the egg whites whilst whisking. Beat well after each spoonful until you have added all the sugar, this should make the mixture stiff and glossy.

Add the rosewater...the initial recipe said 1 tsp but the meringues didn't necessarily taste that much of rose, so if I was going to make these again I might add 2 tsp...but you can choose. Also add two thirds of the pistachios and fold them in with a metal spoon.

The mixture is now ready, spoon it onto the baking tray in large dollops. Scatter the remaining third of the pistachios over the top of the meringues before putting them straight in the oven. As soon as they go in you should turn the temperature down to 110c/90c fan/gas 1/4. Bake the meringues for an hour and a quarter, you should be able to lift them off the baking sheet without them sticking. Finally, turn off the oven and leave the meringues in until they dry out and the oven temperature has cooled. This could even be overnight. These meringues will keep in an airtight tin for 3-4 days.

*  Adapted from Christmas Heaven Magazine