With Valentines Day around the corner I wanted to share another lovely meringue recipe, which was specifically designed as a dessert for the day of lovers!
This recipe is the same as my pink chocolate eton mess meringue recipe but with the addition of rose water to give them that lovely rose scented flavour.
Rose as a flavour?
Middle Eastern flavours are apparently going to be very in vogue this year according to my 2014 food trends article, and roses always conjure up images of romance but they are expensive to buy especially this time of year when they add a mark up! So instead of buying roses this year why not include them in your food!
But if not used sparingly the flavour can be over powering, so go easy on the flavour and you will end up with perfect tasting rose kisses.
Partly because the flavour in large quantities can be over powering and partly because they are mini and cute I made these kisses bite size and served them with a pot of lightly whipped double (heavy) cream. So delicious and moreish!
As these are smaller than my previous foray into meringues these do not require the long baking time I found most of them baked within 30 to 45 minutes. The first batch took a little longer as the oven wasn’t as warm but keep a close eye on them and everything should turn out perfectly.
I wanted to make these a deep red like roses, but when initially creating this recipe it didn’t matter how much red food colouring I added it never went beyond the deep pink these became. So I lowered the amount added, after all who wants food full of artificial colouring? And they still came out this lovely deep salmon pink. You could make these any colour you desire or your sweetie desires, the choice is completely yours
- 380 grams caster sugar (superfine), (2 cups)
- 6 medium egg whites
- ¼ teaspoon rose water, add a little more if you want a stronger flavour but only a few drops at a time and taste before adding more
- 1 teaspoon cornflour (cornstarch)
- 1 teaspoon lemon juice (white wine vinegar)
- ½ teaspoon red food gel
- 240 millilitres double cream (heavy cream), (1 cup)
- Turn your oven on to 200C / 400F / Gas mark 6. Line a baking tray with parchment paper and pour your sugar on to it and pop it in your oven to warm up.
- Get another medium sized baking tray ready by covering it with baking parchment and place to one side.
- Add your egg whites to your stand-mixer bowl and slowly at first start to whisk them. Once bubbles start to appear then turn up the speed on your mixer until you have reached stiff peak stage and it is thick and shinny about 5 minutes.
- Turn your oven off and retrieve your sugar, it should be nicely warm at this stage.
- Pour half of it into your beaten egg whites and whisk for a minute or two until the mixture feels smooth between your fingers.
- Add your rose water, cornflour (cornstarch) and lemon juice, whisk for a few seconds and then add your remaining sugar and whisk for a further 5 to 7 minutes until you have a stiff shinny smooth mixture. You are looking to have all the sugar dissolved into your egg whites.
- Turn your oven back on to 140C / 275F / Gas mark 1.
- Add your red food colouring and mix it in till fully combined.
- Spoon your meringue mix into a piping bag with a round nozzle and gently squeeze out little rounds and quickly lift up to give them a little point.
- Pop them into your oven and check on them after 30 minutes, you are looking for them to easily peel away from the baking parchment if they are still a little sticky give them another 5 minutes.
- Once baked take them off the parchment paper and allow them to fully cool on a wire rack.
- Pour the cream into a your mixing bowl whisk until your cream forms light peaks and is able to hold its shape.
- Spoon the cream into a bowl and pile your rose kisses up on a platter and serve.
- While best eaten fresh the meringues will keep in an airtight tin for 3 days in a cool temperature.