Rose Meringue Kisses
Mini meringue kisses lightly flavoured with rose water. A perfect romantic dessert or a dessert for a dinner party.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 35 -40 kisses
- 380 grams caster sugar superfine, (2 cups)
- 6 medium egg whites
- 1/4 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
- 1/2 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.