Go Back
Print

Raspberry Rose Meringue ~ Guest Post

This unique dessert comes from food blogger Ravenous Venus. Enjoy!
Course Dessert
Cuisine Italian
Keyword easy dessert recipe, holiday recipe, party recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 16 cookies
Author Ravenous Venus

Ingredients

  • 2 large egg whites
  • 1/2 cup of unrefined cane sugar I use this instead of coconut sugar so that it doesn't add too much color.
  • 2 tsp of finely ground freeze-dried raspberries (You can get freeze dried raspberries from Trader Joe's and then grind it in a coffee grinder.)
  • 1/2 tsp of rose water You can get this at your local ethnic market.
  • 1/2 tsp of fresh lemon juice
  • 1/2 tsp of vanilla extract
  • Dash of salt
  • Olive oil or other fat, for greasing
  • About 10 small dried rosebuds ground, to garnish (optional)

Instructions

  1. Preheat the oven to 200º F. While the oven is heating, separate the egg whites from the yolks and add the whites to either a glass or metal bowl, along with the lemon juice. A plastic bowl can be used, however, it tends to hold onto residual grease which can disable the meringue from becoming light and fluffy. Whatever bowl used, make sure it is absolutely spotless.
  2. Mix the sugar, raspberry powder, and dash of salt and set aside.
  3. Start whipping the egg whites with an electric mixer on medium high. Every 3o seconds add the raspberry sugar mixture, in approximately 5-7 installments. The mixture will appear lumpy at first, but will quickly even out.
  4. Once the raspberry sugar mixture has all been added, add the rosewater and vanilla extract, and then continue whipping until the meringue develops an appearance similar to that of marshmallow fluff. The peaks of the mixture should be able to stand on their own.
  5. Line a baking sheet with parchment paper and thoroughly grease with fat of choice, this is absolutely essential for ensuring the meringue won't stick like glue to the parchment paper.
  6. Using a plastic bag, or a piping bag, scoop the meringue mixture out of the bowl and add it into the bag. If using a plastic bag, snip off a small corner with scissors. Now you're ready to pipe! You can make a swirly design as I did below, or you can get creative and do whatever you like! If you've chosen to use the ground up rosebuds, you can sprinkle them over the meringue for a bit of decoration and extra rose flavor!
  7. After piping the meringue mixture onto the baking sheet lined with parchment paper, place it into the oven for 3 hours. It is crucial that temperature of the oven does not rise above 200ºF as the meringue will burn, rather than dry out. In the last hour of baking, crack the oven open with a piece of wood to bring down the temperature.
  8. After 3 hours, remove the baking sheet from the oven, and let the meringue cool for 10 minutes. Enjoy with some tea or any other beverage of your choosing! Bon appétit!