Rose and Pistachio Meringues
Prep Time: 20 minutes
Total Time: 45 minutes
Servings: 40
This recipe calls for dry rose buds and you can buy them on line. Yum!
Total Time: 45 minutes
Servings: 40
This recipe calls for dry rose buds and you can buy them on line. Yum!
Ingredients:
1 cup raw pistachios, chopped, divided
2 1/2 teaspoons crushed (with your fingertips) dried rose petals, divided (optional)
1/4 cup tahini, well stirred before measuring
1/8 teaspoon fine sea salt
2/3 cup sugar
3 large egg whites, at room temperature
1/8 teaspoon cream of tartar
1 teaspoon rose flower water
1 cup raw pistachios, chopped, divided
2 1/2 teaspoons crushed (with your fingertips) dried rose petals, divided (optional)
1/4 cup tahini, well stirred before measuring
1/8 teaspoon fine sea salt
2/3 cup sugar
3 large egg whites, at room temperature
1/8 teaspoon cream of tartar
1 teaspoon rose flower water
Directions:
Preheat your oven to 200, then position racks in the upper and lower thirds of the oven.
Reserve 1/4 cup of pistachios and a rounded 3/4 teaspoon of crushed petals for topping the meringues.
Mix remaining pistachios with tahini and salt, then set aside.
Mix remaining rose petals with sugar, then set aside.
Steep rose petals in distilled water for 10 minutes, then set aside.
Combine egg whites, cream of tartar and 1 teaspoon rose water in a mixing bowl.
Beat on high speed with a handheld mixer until egg whites are creamy white (not translucent yellow) and hold a soft shape when the beaters are lifted.
Continue to beat, adding sugar mixture a little at a time, for 1 to 2 minutes, until whites are very stiff.
Scatter half of pistachio tahini mixture in little bits over the surface of the meringue.
Using a large spatula, fold in two strokes, just to cover the pistachios with meringue.
Scatter the rest of the pistachios and scrape any tahini left in the bowl over the meringue as well.
Fold just until pistachios look evening distributed.
(The more you fold the meringue will deflate from the fat in the tahini).
Drop heaping teaspoons of batter 1 1/2 inches apart onto parchment lined baking sheets.
Make relatively tall shapes because batter will settle as the fat in the tahini melts.
Sprinkle meringues with the reserved pistachios and crushed petals.
Bake for 1 1/2 hours, then rotate pans from top to bottom and turn around halfway through the baking.
Remove one test meringue and let it cool completely before taking a bite.
If the meringue is completely dry and crisp, turn off your oven and let the remaining meringues cool completely in side.
If the test meringue is chewy or sticks to your teeth, bake for another 15 to 20 minutes before testing another meringue.
To prevent the meringues from becoming moist and sticky, put them in an airtight container as soon as they are cool. Enjoy!
Preheat your oven to 200, then position racks in the upper and lower thirds of the oven.
Reserve 1/4 cup of pistachios and a rounded 3/4 teaspoon of crushed petals for topping the meringues.
Mix remaining pistachios with tahini and salt, then set aside.
Mix remaining rose petals with sugar, then set aside.
Steep rose petals in distilled water for 10 minutes, then set aside.
Combine egg whites, cream of tartar and 1 teaspoon rose water in a mixing bowl.
Beat on high speed with a handheld mixer until egg whites are creamy white (not translucent yellow) and hold a soft shape when the beaters are lifted.
Continue to beat, adding sugar mixture a little at a time, for 1 to 2 minutes, until whites are very stiff.
Scatter half of pistachio tahini mixture in little bits over the surface of the meringue.
Using a large spatula, fold in two strokes, just to cover the pistachios with meringue.
Scatter the rest of the pistachios and scrape any tahini left in the bowl over the meringue as well.
Fold just until pistachios look evening distributed.
(The more you fold the meringue will deflate from the fat in the tahini).
Drop heaping teaspoons of batter 1 1/2 inches apart onto parchment lined baking sheets.
Make relatively tall shapes because batter will settle as the fat in the tahini melts.
Sprinkle meringues with the reserved pistachios and crushed petals.
Bake for 1 1/2 hours, then rotate pans from top to bottom and turn around halfway through the baking.
Remove one test meringue and let it cool completely before taking a bite.
If the meringue is completely dry and crisp, turn off your oven and let the remaining meringues cool completely in side.
If the test meringue is chewy or sticks to your teeth, bake for another 15 to 20 minutes before testing another meringue.
To prevent the meringues from becoming moist and sticky, put them in an airtight container as soon as they are cool. Enjoy!
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