by Heather Schmitt-Gonzalez / Sunday, April 21, 2013
Rosewater Raspberry Meringues
I'm not complaining. Just explaining why my visions of dreamy bridal showers include flutes of bubbly pink champagne, or pretty-in-pink cocktails, or fun little pink meringue kisses like the ones I made today.
Now, it's pretty ironic, actually... the way I envision a bridal shower. Because if I had my way (and a bridal shower), I would probably choose a bolder color palate. Sunflower yellow. Tangerine Orange. Maybe even Eggplant Purple. And why is it that my mind conjures up variations on one color, anyway?
So yes, these little puffs of sweet air are a brilliant bridal shower addition. But you know what? They're also great on a Friday. Any Friday. Around our house, they go by a few names, and I quote: Baked Cotton Candy, Squishy Cookies, Fluffy Thingies.
Next time, I'm trying finely ground freeze-dried mango (sans rosewater), or maybe blueberries, or perhaps pineapple...
Raspberry Rosewater Meringues
Light and airy meringue kisses infused with the flavors of rosewater and raspberry.
by Heather Schmitt-Gonzalez
Prep Time: 10 minutes
Cook Time: 60 minutes
Keywords: bake dessert eggs Mothers Day Easter Valentines Day candy spring summer
Ingredients (~5 dozen)
- 3 large egg whites, at room temperature
- 1/4 tsp. fine sea salt
- 3/4 c. sugar
- 1 1/2 Tbs. finely ground freeze-dried raspberries
- 1/2 tsp. rosewater
- 1/4 tsp. white vinegar
Preheat oven to 250° F. Line two baking sheets with parchment paper. Place on oven rack in the middle of your oven, and one in the upper third of your oven.
Whip the egg whites together with the salt in a super-clean bowl on high speed until soft peaks are formed. Gradually add in the sugar and raspberry powder, and continue to whip until you have stiff, shiny peaks. Using a rubber spatula, gently fold in the rose water and vinegar.
Transfer to a piping bag (or gallon-sized baggie with the corner snipped off) fitted with a star tip (~1/2-inch wide). Pipe 1-inch wide meringues onto the prepared baking sheets, leaving about an inch or so of space between each one.
Slide into preheated oven and bake for 1 hour, at this point the meringues should look dry and set. Turn off the heat, and allow them to cool completely in the oven.
Gently lift the meringues off of the parchment and store in an airtight container.
If you spray your baking sheets with cooking spray before you set the parchment on it, it will keep the parchment from sliding around. I don't usually do it, but that's just because I don't want to have to wash the pan.
The recipe that I adapted this one from used raspberry gelatin powder (instead of the ground, freeze-dried raspberries). If you can't get your hands on freeze-dried raspberries, then you could go that route...depends on your thoughts on the red dye in the gelatin.
-adapted from latin d'lite by Ingrid Hoffmann
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.