Rose Flavoured Meringue
AND LABORIE ROSÉ
There is just something so utterly romantic about making and for that matter eating a delicate meringue. It has been claimed that meringue was invented in the Swiss village of Meiningen and improved by an Italian chef named Gasparini between the end of the 17th century and the beginning of the 18th century. It has since been adopted around the world and has taken on many different shapes and forms but the thrill of eating this sweet cloudy delight stays the same.
Here is our version of this delicate dish – easy to prepare and foolproof. It can also be flavoured with interesting combinations and additions of almond extract, vanilla and even hibiscus. Our recipe calls for organic rose petals which adds a soft and delicate nuance to the meringue.
- CHEF MYNHARDT JOUBERT –
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Serves: 30 to 40 small meringues or one large, big pavlova base
Prep time: 15 minutes
Baking time: 1 hour and 30 minutes
Prep: Large baking tray with baking paper
Oven Temperature: 100 degrees Celsius
INGREDIENTS:
5 extra-large egg whites
Pinch of cream of tartar
250 g of castor sugar
5 ml of rose water (optional)
3 drops of red food colour
Handful of dried and crushed organic rose petals
HINTS AND TIPS:
When meringue is whipped test for sugar granules by rubbing a bit of the mixture between your thumb and index finger – if grainy whip until smooth to the touch.
Turn the oven off after baking and leave the baked meringues in the oven overnight to ensure that they are completely dried out.
Can be stored and even frozen in an airtight container for 3 months.
METHOD:
1 – Place egg whites and cream of tartar in a mixer with a wire attachment or mixing bowl for hand whipping. Whip the egg whites till stiff peaks form. Do not over-whip.
2 – Start adding spoonfuls of the castor sugar to the mixture and mix really well after each addition, continue until all the sugar has been incorporated into the mixture and you are left with a smooth and glossy textured meringue.
3 – Spoon in the rose water or flavour essence of your choice and 3 drops of red food colouring, mix gently through.
4 – Crush the dried rose petals onto the mixture and gently incorporate them into the meringue by stirring gently making sure that none of the light airiness escapes.
5 – Spoon mixture into a jumbo-sized piping bag fitted with your favourite piping nozzle and pipe meringue onto a prepared baking tray and garnish with some more crushed rose petals.
6 – Bake for 1 hour and 30 minutes – let it cool and serve with fresh seasonal fruit, whipped cream and fresh roses
Rose Flavoured Meringue
AND LABORIE ROSÉ
There is just something so utterly romantic about making and for that matter eating a delicate meringue. It has been claimed that meringue was invented in the Swiss village of Meiningen and improved by an Italian chef named Gasparini between the end of the 17th century and the beginning of the 18th century. It has since been adopted around the world and has taken on many different shapes and forms but the thrill of eating this sweet cloudy delight stays the same.
Here is our version of this delicate dish – easy to prepare and foolproof. It can also be flavoured with interesting combinations and additions of almond extract, vanilla and even hibiscus. Our recipe calls for organic rose petals which adds a soft and delicate nuance to the meringue.
- CHEF MYNHARDT JOUBERT –
______________________________________________
Serves: 30 to 40 small meringues or one large, big pavlova base
Prep time: 15 minutes
Baking time: 1 hour and 30 minutes
Prep: Large baking tray with baking paper
Oven Temperature: 100 degrees Celsius
INGREDIENTS:
5 extra-large egg whites
Pinch of cream of tartar
250 g of castor sugar
5 ml of rose water (optional)
3 drops of red food colour
Handful of dried and crushed organic rose petals
HINTS AND TIPS:
When meringue is whipped test for sugar granules by rubbing a bit of the mixture between your thumb and index finger – if grainy whip until smooth to the touch.
Turn the oven off after baking and leave the baked meringues in the oven overnight to ensure that they are completely dried out.
Can be stored and even frozen in an airtight container for 3 months.
METHOD:
1 – Place egg whites and cream of tartar in a mixer with a wire attachment or mixing bowl for hand whipping. Whip the egg whites till stiff peaks form. Do not over-whip.
2 – Start adding spoonfuls of the castor sugar to the mixture and mix really well after each addition, continue until all the sugar has been incorporated into the mixture and you are left with a smooth and glossy textured meringue.
3 – Spoon in the rose water or flavour essence of your choice and 3 drops of red food colouring, mix gently through.
4 – Crush the dried rose petals onto the mixture and gently incorporate them into the meringue by stirring gently making sure that none of the light airiness escapes.
5 – Spoon mixture into a jumbo-sized piping bag fitted with your favourite piping nozzle and pipe meringue onto a prepared baking tray and garnish with some more crushed rose petals.
6 – Bake for 1 hour and 30 minutes – let it cool and serve with fresh seasonal fruit, whipped cream and fresh roses