Roses are the ideal starting point for a journey into edible flowers. Not only are they one of the most recognised flowers in the world, but are edible too, making it almost impossible to go wrong. Their flavour is best showcased by enhancing simple desserts, just like these meringues.
Crunchy outside, chewy inside
This recipe makes 28 delicate rose flavoured meringues, perfect to accompany a cup of tea or as a show stopping finishing touch at your lavish dinner party or summer party. Each meringue delivers the outer crunch and that elusive chewy center with a light rose flavour, reminiscent of turkish delight.
Colour equals flavour
It is worth noting that flavour can vary hugely between rose plants so it’s best to sample before you go ahead and decide to use them. Darker petals have the most intense flavour whereas lighter colours have an almost spicy taste. Whichever you prefer, there’s ample opportunity to find the perfect rose with the flowering season ending as late as October.
Leftover rose water works well in cakes, biscuits, pannacotta, rice pudding and is especially wonderful in champagne.
Makes 28 meringue kisses
- 3 Egg whites
- Pinch of Salt
- 160g Caster sugar
- 1 tsp Rose Water
- 1 tsp Cornflour
- 1/4 tsp Pink food colouring.
Makes approximately 500ml Rose Water
- 100g Rose petals*
- 1 Litre Water
*Only use edible flowers specially grown for consumption.
- Preheat an oven to 120 degrees Celsius. Prepare a lined baking tray.
- In a clean dry bowl whisk the egg whites along with the salt until they form stiff peaks that remain once the whisk is removed.
- Slowly add the sugar, one tablespoon at a time, whisking after each addition. Add the rosewater and cornflour. Whisk briefly for a final time. The whites should be smooth and glossy.
- Dot the food colouring over the surface of the meringue mixture then drag a fork through to create swirls of colour throughout.
- Using a tablespoon, hold a spoonful of mixture close to the tray and twist the spoon as the egg white leaves, to create 28 neat, twisted mounds.
- Bake for 45 minutes, at that point, turn the oven off and leave the door ajar for at least 90 minutes.
- The meringues should be light in colour, crisp on the outside and chewy in the centre.
- Add the petals and water to a sauce pan on a high heat.
- Bring to a boil and maintain at a rolling boil for 15 minutes.
- Strain to remove the petals and store in a sterilised, airtight jar.