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–+ servings
A square photo with rose meringue in the foreground and three in the background. Left strawberries.

Rose Meringues

Andréa
Rose Meringues are the perfect combination of soft and light, crispy and sweet. They are the perfect dessert for any occasion and dazzle your guests with their delicate flavor and melt-in-your-mouth texture. With just a few simple ingredients and a little time, you can quickly whip up a batch of these beautiful, delicious treats that will leave your friends and family begging for more!
Cook Time 15 minutes
Bake time 1 hour
Total Time 1 hour 15 minutes
Course Sweets and Sweet Baking
Cuisine European Cuisine
Servings 12 meringue
Calories 111 kcal

Equipment

  • A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
  • Baking tray
  • Parchment paper

Ingredients
 

Rose Meringue

  • 4 egg whites size L
  • 1 cup sugar
  • 1 teaspoon rose water

Topping

  • ½ cup cream
  • 2 tablespoons confectioners sugar (optional)
  • 2 oz. strawberries washed, hulled and sliced in small cubes

Ingredients you need per step are listed below the step in Italic

Instructions
 

Meringue

  • Preheat the oven to 285 °F or 250 °F
  • Line two baking sheets with parchment paper.
  • In a fat-free bowl, whisk the egg whites until just stiff.
    4 egg whites
  • Then add the sugar little by little and, finally, the rosewater.
    1 cup sugar, 1 teaspoon rose water
  • Beat until the egg whites are stiff.
  • With two spoons, make piles of foam on your baking sheets (keep sufficient distance between the meringues).
  • Dry the meringues in the oven for 1 hour.
  • Take them out and let cool to room temperature.

Topping

  • Mix the cream until stiff. If you want a sweet cream, add confectioner's sugar.
    ½ cup cream, 2 tablespoons confectioners sugar
  • Put some cream on the meringues and decorate with strawberries.
    2 oz. strawberries

NOTES

1. Egg whites
  • Ensure the bowl and hooks of the mixer are free of grease before beating the egg whites. Wash with hot water and detergent, and dry well before using. Otherwise, the egg whites will not stiffen.
  • Use fresh eggs at room temperature. These are best beaten stiff.
2. Also nice - Mix a tablespoon of strawberry jam instead of sugar with the cream.
3. Leftover meringues - Make Eton Mess! Spoon Greek yogurt into a bowl. Top with strawberry sauce (an easy recipe you can find here). Crumble over the meringue. Divide finely sliced strawberries on top. Spoon some strawberry puree over this. Decorate with meringue and serve.
4. Oven - When you use a conventional oven, set the temperature to 285 °F (140 °C). In a convection oven, 250 °F (ca. 121 °C) is sufficient.
5. Storage
  • Room temperature - Meringues can be stored at room temperature for up to 3 weeks. If you want, let them cool first, then pack them in an airtight container and put baking paper between the layers of meringues.
  • Freezer - You can also freeze meringues. Let them cool down first. Then, you pack them the same way you do when you want to store them at room temperature. This way, you can keep meringues in the freezer for a week longer (1 month).
  • Prepared - Once you've made these meringues with whipped cream and fresh fruit, eat them as soon as possible. Unfortunately, you cannot save this.
6. The nutritional value is per person, assuming you make 8 desserts with this.

Nutrition

Calories: 111kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 20mg | Fiber: 0.1g | Sugar: 19g | Vitamin A: 148IU | Vitamin C: 3mg | Iron: 0.05mg
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