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Rosewater meringues at Cooking Chef

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Ingredients for 1 servings:

  • 300 g protein
  • 600 g sugar
  • 2 tsp rose water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 5 minutes

Combine 300g egg whites and 600g sugar with 2 teaspoons of rose water in the bowl. Attach the balloon whisk, set the mixing speed to 4-5, and the temperature to 120°C (from 60°C, adjust the speed with the pulse button). Once 120°C is reached, reduce the temperature to zero and continue beating until the mixture has cooled back to 45°C. Preheat the oven to 110°C. Use a wooden spoon to shape into apple-sized pieces and place them on the baking paper. Bake for about 2 hours. The meringues should still be soft in the center but hard on the outside.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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