Description
These rosewater and raspberry meringues taste as dreamy as they look. Light, crisp, and delicately floral, they are perfect for tea time or gifting.
Ingredients
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4 large egg whites (120 g)
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1 cup superfine sugar (200 g)
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1 teaspoon cornstarch (3 g)
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1 to 1½ teaspoons rosewater
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½ cup freeze-dried raspberries, lightly crushed (60 g)
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1 pinch fine salt
Instructions
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Preheat oven to 225°F (110°C) and line baking sheets with parchment paper.
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Beat egg whites with salt until soft peaks form.
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Add sugar gradually while beating until stiff, glossy peaks develop.
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Beat in cornstarch and rosewater until just combined.
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Gently fold in crushed freeze-dried raspberries, leaving streaks.
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Spoon or pipe meringue onto prepared baking sheets.
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Bake for 75 to 90 minutes until dry and crisp.
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Cool meringues slowly in the oven with the door slightly open.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: baking
- Cuisine: American