CARDAMOM ROSE MERINGUES
These light, fluffy meringues with the delicate flavor of rose are enhanced by a kiss of cardamom.
Provided by chikalin
Categories Desserts Cookies Meringue Cookies
Time 1h45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat egg whites and cream of tartar together with an electric mixer on high speed until the mixture forms stiff peaks.
- Place sugar, water, rose extract, cardamom, salt, and food coloring in a saucepan, and bring to a simmer over low heat, stirring until the sugar has dissolved. Simmer the mixture for a minute or two, stirring constantly, and very slowly pour the syrup in a thin stream into the egg whites, beating constantly with electric mixer on high speed. Beat until the syrup is incorporated and the meringue is stiff and shiny.
- Drop by spoonfuls or pipe into rosettes with a star tip onto the prepared baking sheet.
- Bake in the preheated oven until the meringues are hard, 1 to 1 1/2 hours; turn off the oven, and allow them to cool inside the oven to finish baking the insides.
Nutrition Facts : Calories 46 calories, Carbohydrate 11.2 g, Protein 0.6 g, Sodium 33.7 mg, Sugar 11.1 g
ROSE-HIP MERINGUE CAKE
This was passed on from a friend and collegaue Dorthe Nielsen, and sure did pack a punch. Rose hip jam can be difficult to come by, so you can either try to make it yourself or use a different jam. I used apricot jam and it turned out fine!
Provided by Monica Karpinski
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the butter and 125g sugar well.
- Stir in the egg yolks one by one. Mix the flour and the baking powder, and then mix it into the egg yolk mixture alternately with the milk.
- Cover the bottom of a greased 23 x 33cm baking tray with the mixture you've just made.
- Bake for 15 minutes at 170 degrees celcius (or gas mark 4), or until the surface is firm.
- Once firm, leave the base to cool slightly. Then, cover it with a layer of rose hip jam.
- For the meringue, beat the egg whites until they are stiff, and then whip in the remaining sugar.
- Layer the meringue on top of the jam.
- Bake for 30 minutes at 150 degrees celcius (or gas mark 2), or until the meringue is stiff and golden.
Nutrition Facts : Calories 1019, Fat 31.4, SaturatedFat 18.4, Cholesterol 237.9, Sodium 493.8, Carbohydrate 171.2, Fiber 2.3, Sugar 106.2, Protein 15.3
VEGAN ROSE MERINGUES
Vegan rose meringue cookies made with aquafaba. It is brine from legumes. In this case we will use water from a can of chickpeas. Enjoy! Keep meringues in an airtight container in a cool and dry place. These should keep for a couple of weeks.
Provided by likeatcake
Categories Desserts Fruit Desserts Lemon Dessert Recipes
Time 2h
Yield 40
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Line 2 baking sheets with parchment paper.
- Combine aquafaba, rose water, lemon juice, and cream of tartar in a large bowl. Beat with an electric mixer until fluffy, 10 to 30 minutes. Increase speed to high and beat, gradually adding confectioners' sugar, until meringue holds stiff peaks, about 10 minutes. Scoop meringue into a piping bag fitted with a round tip.
- Pipe small mounds of meringue onto prepared baking sheets.
- Bake in the preheated oven, rotating sheets halfway through, until meringues are dry and firm, 1 1/2 to 2 hours. Turn off oven; keep meringues inside until cooled.
Nutrition Facts : Calories 10.7 calories, Carbohydrate 2.4 g, Sugar 2.3 g
ROSE MERINGUES
Pretty pink Rose Meringues, floral-scented and sandwiched with whipped cream are the perfect sweet summer treat.
Provided by Tastebotanical
Time 1h40m
Yield Makes 24 medium-sized meringues
Number Of Ingredients 0
Steps:
- Set the oven to 140 C/275F or Gas Mark 1.
- Cover two baking sheets with baking parchment. Spread a very thin film of flavourless oil, such as rapeseed oil, on the baking parchment (the best way is to rub it over the parchment with your fingers and then remove the excess with a piece of kitchen towel).
- Whisk the egg whites with the salt until they form soft peaks.
- Add 2 tablespoons of the sugar, 2 teaspoons of rosewater and a little food colouring (if using) to the egg whites and whisk again until very stiff and shiny.
- Fold in the rest of the sugar.
- Spoon the mixture onto the baking parchment. You can make your meringues small, medium or large depending on the size spoon you use - teaspoon, dessert spoon or tablespoon.
- Place the baking tray in the oven and bake until they are hard on the outside but still gooey in the middle. This will take between an hour and an hour and a half.
- Remove from the oven and transfer to a baking rack. Allow to cool before sandwiching with whipped cream.
MERINGUE CAKE WITH WHIPPED CREAM AND RASPBERRIES
Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!
Provided by Ben S.
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 10
Number Of Ingredients 10
Steps:
- The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
- Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
- Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
- In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
- Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
- Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
- No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 29.7 g, Cholesterol 65.2 mg, Fat 17.8 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 11 g, Sodium 40.6 mg, Sugar 25.2 g
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