Rose water meringue cookies
- 7 oz cane sugar
- 4 pcs egg whites
- 2 tsp rose water
- 1/4 tsp food starch
- 0.14 tsp fresh ground salt
- Heat oven to 140°C.
- Line baking sheet with parchment paper and prepare piping bag with star-shaped nozzle.
- Whisk egg whites, starch, and salt in bowl, until stiff.
- Add in half of sugar and rose extract; contine whisking until very stiff.
- Add remaining sugar and continue whisking until sugar is incorporated.
- Spoon the mixture into piping bag and squeeze gently until mixture reaches the end of nozzle.
- Start piping mixture onto baking trays, around 1.6inch wide, leaving between 0.8inch space.
- Bake the meringues for 20 minutes, then turn down the heat to 120°C for 20 more minutes.
- Turn off the heat and let the merigues dry inside the oven, even overnight.
- Remove from the oven, gently peel from the paper and set on wire rack to cool completely.
- No saturated fat
- Low in sodium
| Preparation time: | 90 min |
| Portions: | 8 |
| Difficulty: | difficult |
| Cuisine: | French |
| 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