Pistachio and rosewater merinques
Ingredients
- 600g - caster sugar
- 300g - egg whites (about 10)
- 2 tsp - rosewater
- 60g - pistachio kernels, finely chopped
Procedure
- Preheat the oven to 220°C/200°C fan/Gas Mark 7. Spread the sugar evenly over a large oven tray lined with baking parchment. Place the tray in the oven for about 8 minutes or until the sugar is hot (over 100°C). You should be able to see it beginning to dissolve at the edges.
- While the sugar is in the oven, place the egg whites in the bowl of a freestanding electric mixer fitted with the whisk attachment. When the sugar is almost ready, start the machine on high speed and let it work for a minute or so, until the whites just begin to froth up.
- Carefully pour the sugar slowly on to the whisking whites. Once it has all been added, add the rosewater and continue whisking on high speed for 10 minutes or until the meringue is cold. At this point it should keep its shape when you lift a bit from the bowl and look homogenously silky (you can now taste the mixture and fold in some more rosewater if you want a more distinctive rose flavour).
- Turn down the oven temperature to 130°C/110°C fan/Gas Mark ¾. To shape the meringues, line a baking tray (or 2, depending on their size) with baking parchment, sticking it firmly to the tray with a bit of meringue. Spread the pistachios over a flat plate.
- Have ready 2 large kitchen spoons. Use one of them to scoop up a big dollop of meringue, the size of a medium apple, then use the other spoon to scrape it off on to the plate of pistachios. Roll the meringue so it is covered with nuts on one side and then gently place it on the lined baking tray. Repeat to make more meringues, spacing them well apart on the tray. Remember, the meringues will almost double in size in the oven.
- Place in the preheated oven 110°C and leave there for about 2 hours. Check if they are done by lifting them from the tray and gently prodding to make sure the outside is completely firm, whilst the centre is still a little soft. Remove from the oven and leave to cool. The meringues will keep in a dry place, at room temperature, for quite a few days.