Strawberry Rose Meringues
Great gifts are the ones made by hand, but the best gifts are the ones you can eat.
To be totally honest, meringues have always intimidated me. I love intricate recipes (and I adore meringues), but I was just never fully prepared for the challenge that I was convinced I would face. A couple of years ago I gave them a shot, and frankly I’ve never been more disappointed in myself. I mean, how did I not make them sooner? How many batches of meringues could I have enjoyed if I just faced my fears? I guess I’ll just have to continue making them once a month to try to compensate.
These strawberry and rose stunners are one of my absolute favorite versions of this deceptively simple recipe. Bright, tart dried strawberries bring a fresh sweetness, and rosewater adds a gentle floral kiss. They’re whimsical, airy, romantic, and they make a truly perfect gift for Valentine’s Day!
As if these meringues could get any better, the base of this recipe is incredibly versatile. Once you’ve combined your egg whites, super fine sugar, and cream of tartar, feel free to head in whatever direction you desire. Are you or your lover chocolate lovers? Maybe coffee enthusiasts? Simply switch out the dried strawberries for cocoa powder or espresso! The choice is yours my loves!
Makes approximately 18-20 meringues.
Ingredients:
3 egg whites
1 cup superfine sugar*
½ cup freeze dried strawberries (about ½ an ounce)
2 teaspoons rose water
¼ teaspoon cream of tartar
Preheat your oven to 275°F. Line 1 large or 2 standard baking sheets with parchment paper.
In a spice or coffee grinder, pulse dried strawberries until fully powdered. You should have about 2-3 tablespoons of strawberry powder. Set aside.
Whip egg whites in the bowl of a stand mixer until foamy.
Once egg whites begin to foam, pour sugar in a slow stream while the mixer is still running. Add cream of tartar and continue to whip until stiff peaks form.
Add rosewater and ground dried strawberries into the egg white mixture; gently fold to distribute throughout.
Pipe or scoop 2 tablespoons** of batter onto your prepared baking sheet(s). Leave approximately 1” between each meringue.
Bake for 30-35*** minutes or until the meringues are firm to the touch. Remove from the oven and allow them to cool completely. Gently lift each meringue from the parchment and store in an airtight container.
Tips and Tricks:
* If you can’t find superfine sugar, you can make your own! Add one cup of granulated sugar to a food processor or bullet blender, then pulse 2-3 times. Don’t blend for too long or you’ll end up with powdered sugar— still delish, but not quite what we’re looking for.
** For smaller meringues, use 1 tablespoon of batter for each one. Then, adjust your baking time to 25 minutes.
*** I personally like my meringues firm on the outside but with a slight chew inside. If you like yours a little drier (an option I fully support) simply bake for 35-40 minutes depending on the strength of your oven.
