BABY ROSE MERINGUES
These a lovely little meringues, my girls love. I prefer them to eat these over lollies at birthday and Christmas parties.
You can colour these if you like, but as we avoid colorings apart from on birthday cakes, we leave ours plain.
3 egg whites
Pinch Himalayan salt
1 cup castor sugar
½ tsp vanilla extract
2 tbsp, or 30mls rose water
1 tsp cornflour
Preheat oven to 150◦.C
Beat egg whites for several minutes until stiff; slowly add the sugar spoon by spoon. Once the mixture is stiff and glossy, add the vanilla and rose water and beat through for another minute, then add the corn flour and continue beating a bit longer.
Pipe small drops the size of a tsp onto baking paper and bake until they come off the paper easily. Depending on the size of your meringues, this could be 20-60 mins.
Once cool these will store in an airtight container for weeks.
You can make meringue pie bases by piping a spiral bottom, then a ring on the top on the outside layer.
