Rose Hip & Vanilla Meringues


This is my first attempt at making flavored meringues, but they turned out quite well! They were surprisingly easy (although time consuming.) I used very fresh eggs -like from this morning- and I think it may have actually made the whisking more difficult. I hand-whisked mine but you can, and probably should, use a stand mixer. I made two batches, one with just vanilla and one rose flavored. Follow the instructions separately for each batch.

The towel pictured can be purchased HERE

4 egg whites

1 pinch of salt

1 cup superfine sugar

1/2 tsp vanilla extract

optional ingredients for Rose Hip Meringues: 8 dashes rose water, 1 tbsp dried rose hips, 1/4 cup simple syrup

1.) Line two baking sheets with non stick paper and preheat over to 100 degrees

2.) Whisk egg whites with salt until soft peaks form

3.) Continue to whisk while adding sugar 1 tbsp at a time, making sure sugar is fully dissolved

4.) Continue to whisk for 3 minutes after all sugar is incorporated

5.) Whisk in vanilla extract

6.) Optional: whisk in rose water

7.) Spoon meringue onto lines sheets and reduce oven to 90 degrees

8.) Bake meringues for 1 and a half hours

9.) Leave meringues in oven until cooled

10.) Optional: Soak rose hips in simple syrup for 15 minutes or until rehydrated, and top Rose Hip meringues with the rose hips

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