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Rose water meringue cookies

  • 225 g cane sugar
  • 4 pcs egg whites
  • 2 tsp rose water
  • 1/4 tsp food starch
  • 0.14 tsp fresh ground salt

  1. Heat oven to 140°C.
  2. Line baking sheet with parchment paper and prepare piping bag with star-shaped nozzle.
  3. Whisk egg whites, starch, and salt in bowl, until stiff.
  4. Add in half of sugar and rose extract; contine whisking until very stiff.
  5. Add remaining sugar and continue whisking until sugar is incorporated.
  6. Spoon the mixture into piping bag and squeeze gently until mixture reaches the end of nozzle.
  7. Start piping mixture onto baking trays, around 4cm wide, leaving between 2cm space.
  8. Bake the meringues for 20 minutes, then turn down the heat to 120°C for 20 more minutes.
  9. Turn off the heat and let the merigues dry inside the oven, even overnight.
  10. Remove from the oven, gently peel from the paper and set on wire rack to cool completely.

Good points

  • No saturated fat
  • Low in sodium

Preparation time: 90 min
Portions: 8
Difficulty: difficult
Cuisine: French
General (in 1 portion)
Calories: 114.17 kcal
Carbohydrates: 28.27 g
Cholesterol: 0 mg
Sugar: 28.24 g
Protein: 1.8 g
Fat: 0.03 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com