Just like my Pink Ribbon Vanilla cookies, these rosewater meringue drops were made for the Breast Cancer Research Ireland bake sale I hosted at work. Unlike the cookies though, these meringue drops were not as easy to make and I can safely say that up until that point meringues had been my mortal enemy.
I had previously tried to make a lemon meringue pie and after seeing the damn thing fail a few times I decided I just wasn’t cut out to master meringues. However, as these meringue drops didn’t have to go on a pie, I did hope that maybe – MAYBE – this time it would actually work out. So I did my best, popped them in the oven and waited, somewhat patiently. The shape was perfect, the taste was perfect, but.. they didn’t really look that interesting. So I figured that in the spirit of Pink Ribbon, I’d give them a pink colour. Now of course I didn’t have any food colouring in the house and thought I could improvise with some grenadine.. NOPE!
It was nothing short of a disaster, the whipped egg whites just completely collapsed and turned into this runny pink goo. But you know, I knew I had gotten them perfect the time before so I went out and got actual food colouring, crossed all my fingers and toes and tried it one last time and thank heavens they actually turned out perfect. Meringues will definitely never be my best friends but at least I can finally say that I finally know how to make them.
Makes: +- 65 meringue drops
- 2 egg whites
- 125g caster sugar
- 1 teaspoon of rosewater
- few drops of red food colouring
Preheat your oven to 120°.
Place your egg whites in a clean, grease-free bowl and mix until they turn into stiff peaks. Add in your sugar 1 tablespoon at a time, giving the egg whites time to get it all mixed in, as one of the biggest reasons meringues can fail is that the sugar didn’t get incorporated well enough. Once all your sugar is added, add in the food colouring and the rosewater and whisk until you get a really thick shiny mass that will holds its shape. The easiest way to see this is to lift up the mixer, your meringue will not droop off the mixer. You can also just take out a teaspoon and put it on baking paper to see if it stays up or melts away.
In terms of the colouring: the colour tends to fade in the oven a bit, so make sure it’s one drop more than the colour you want it to be for the best results
Put the meringue mix into a piping bag and pipe little cones onto a tray lined with baking paper.
Place in the oven for 1 hour, when they are done, slightly open your oven door (turn off the oven) and leave them in there until they’re completely cooled.