I've spotted around blogland lately lovely posts of scrummy meringues and just had to jump on the bandwagon. I whipped up these rosewater meringues yesterday and they are so delicious and light and airy, just had to share the recipe.
Baby rosewater meringues
3 egg whites
6 rounded tablespoons caster sugar
1 teaspoon rosewater
Beat egg whites in a large bowl until stiff. Gradually add the sugar, beating continuously until mixture stands in firm peaks. Stir in rosewater. Spoon slightly rounded tablespoons onto a greased or baking paper lined tray. Alternatively you could pipe them out on the tray, as I did.
Bake in a preheated oven at 100degC; for 1 1/2 hours. Turn oven off and leave meringues in for a further hour. When cooled, store in an airtight container. Meringues keep well for up to 2 weeks.
recipe from here.
Put together with some chopped up strawberries macerated in caster sugar and you have heaven on a plate.