Recipe by Rachel Zammit Cutajar
Photo by Rachel Zammit Cutajar
Easy to prepare, these meringues are as pretty as they are tasty. Add pomegranate seeds and pistachios for a brilliant burst of colour, texture and flavour.
If you’re looking for a fancy dessert that is easy to make this has to be it. Meringues take no more than a few minutes to make and the added rose water give the meringue a little bit more flavour. A drop of red food colouring and your meringues are transformed into pink clouds of sugar
Rose meringues with pomegranates and pistachios
- 6 egg whites
- ½ tsp salt
- 300g sugar
- 1 tbsp cornflour
- 2 tsp rose water
- 1 drop red food colouring
- 1 pomegranate, seeds only
- Fresh cream, whipped
- 50g pistachios
- Icing sugar, optional
- Pre-heat the oven to 150°C.
- Making sure the mixing bowl and whisk are clean and dry, whisk the egg whites on medium speed until frothy.
- Increase the speed and add a couple of tablespoons of the sugar.
- When the sugar dissolves, add a little more sugar and continue until all the sugar is used up.
- Continue to whisk until stiff peaks form.
- Add the corn flour and rose water and whisk until incorporated.
- Fold in the food colouring making swirls of pink with the spoon.
- On a baking sheet lined with baking paper, place tablespoons of meringue a few inches away from each other, finishing the swirls in pointy tips.
- Bake for 1 hour and turn off the heat.
- Place a wooden spoon in the door of the oven and allow to cool in the oven for 30 mins.
- Serve the meringues with whipped cream, pomegranate seeds and pistachios.
- Dust with icing sugar if you wish.