These sweet little treat came about by chance. I had egg whites leftover from making another dish and no time to make anything significant. Rather than let them go to waste, I went with the quickest use I could think of… meringue. This recipe is a little different to most meringues as it uses rose water which gives a lovely sweet Turkish Delight flavour. As it turned out, they were gorgeous, they look more impressive than the effort I put into them, definitely a dessert to do again!
3 egg whites
¾ cup caster sugar
2 t/s rose water
1 ¼ cups of thickened cream
1 T/s sugar
½ t/s vanilla extract
50g rose Persian fairy floss
Preheat the oven to 100 degrees and line a baking tray with paper.
Always warm the bowl and beaters and dry thoroughly before trying to make meringue. Use eggs whites at room temperature and beat in an electric mixer using a small bowl until soft peaks form.
Gradually add sugar beating in between to ensure the grains of sugar are dissolved before continuing.
Add the rosewater and beat for a moment longer.
Drop heaped tablespoons of the mixture onto the tray. Bake in the oven for 1 hour and then cool in the oven with the door open.
Before serving, top the meringues with the cream which has been beaten with remaining sugar and vanilla. Add the fairy floss to the top of the meringues.