- Light & Sweet
- Desserts
- Vegetarian
- Prep 20 min
- Cook 1 h 15 min
- Serves 6 (12 meringues)
Crisp on the outside, marshmallowy in the middle and lightly perfumed with rosewater. These barely-there sweets pair perfectly with softly whipped cream and a handful of berries.
Ingredients
- 3 large egg whites (about 100 g), at room temperature
- 200 g caster sugar
- 1 pinch of salt
- 1 tsp cornflour
- 1 tsp white wine vinegar
- ½ to 1 tsp rosewater (start with less)
- To serve: 250 ml softly whipped cream, fresh berries, dried rose petals or chopped pistachios
Method
- Heat the oven to 100°C (90°C fan). Line a large baking tray with baking paper.
- Whisk the egg whites with the salt in a very clean bowl until soft peaks form.
- Add the sugar one tablespoon at a time, whisking well after each. Keep going for 8 to 10 minutes, until the mixture is thick, glossy and does not feel gritty when rubbed between your fingers.
- Sift in the cornflour, add the vinegar and rosewater and fold gently.
- Spoon or pipe 12 clouds onto the tray, making a small dip in the middle of each.
- Bake for 1 hour 15 minutes, until crisp and dry on the outside. Turn off the oven and leave the meringues inside with the door shut for 1 hour to cool.
- Top with whipped cream, berries and rose petals just before serving.
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