Pistachio & Rosewater Meringues
Makes about 7 large ones.
If you require minature bite sized Petit four style meringues then reduce the oven time to 70 minutes!
5 egg whites
300g caster sugar
30g Pulsed Pistachio
Natural food colour
Pre Heat the oven to 200oc
Spread the sugar over a paper lined tray.
Heat for 8 minutes or until the sugar is 100oc. It should be slightly dissolved at the edges.
When the sugar is almost ready, i suggest when 1 minute is left on the timer, start whisking the egg whites on a high until the whites are slightly frothed.
Now, very carefully, Using the paper pitched at both ends Carefully pour the hot sugar onto the rapidly whisking whites. While that happily whisks away, quickly turn the oven to 110oc if fan assisted or 90oc for gas.
Tip in 1 small capful of rosewater and whisk on a high speed for 10 mins or until the mix has gone cold.
It should look thick and Silky.
At this point I add my natural food colour. Drizzle it in and gently fold it through but do not over mix, one or two turns is enough.
This is how i did it for my petit four sized meringues but for bigger ones like the red and yellow ones, Use a dessert spoon and make golf ball sized balls, roll in chopped pistachio’s and place on a tray with parchment or Silicone mat.
Large meringues: Cook for 2 hrs at 100oc and check if ready by lifting and testing to see if they are firm.
Serve with lashings of chattily cream