Funky Meringues

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

1tsp Rosewater

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




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4 Responses to “Funky Meringues”

  1. Yvonne gamble
    November 14, 2014 at 8:48 pm #

    Going to try this

    • Big Al
      November 24, 2014 at 12:00 pm #

      Im glad you liked it Yvonne, anything you would like to see on the blog?

  2. Roberta Knox
    November 18, 2014 at 9:15 pm #

    Heating the sugar…. never tried that before. Certainly will have a go! I beat whites to a foam and then very very slowly start to add the sugar— literally half a teaspoonful at the beginning and then increasing the amount as the meringue thickens. machine at full speed but not beating for more than 10 mins. Definitely a new twist to meringues– thanks for the recipe Alan.

    • Big Al
      November 24, 2014 at 12:02 pm #

      I do love the old fasion way too Mrs Knox but this silky mix really does make a difference in the texture, with the added natural food colour it adds a different dimension to your Sunday tea table.

      Let me know how you get on Mrs Knox.

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