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.