I have been very inconsistent this week...posts on Sunday and Monday, then...crickets! I have been slightly sidetracked by that thing they call life. Yeah, that old thing.
This week has actually been a great week. My faith in humanity is at its highest! Some very good friends are going through a very hard time, and my whole community has stepped up to help them out. It has been absolutely uplifting to witness. But you're not here to talk about that. You're here because you want to know about that thing in the picture above.
That 'thing', well, it is delicious. It is messy. It is gooey. It is sweet (but not too sweet). It is pink, red and white. It is perfect for Valentines Day.
This Rosewater Meringue with Raspberry Sauce was actually supposed to be with pomegranate sauce. However there was not a single pomegranate to be found in the grocery store! Pomegranate season seems to have abruptly ended. Sigh.
I was faced with a decision: strawberries, blueberries or raspberries. It was a no brainer. I know how well rosewater and raspberries go together from my Raspberry Rosewater Gin Rickeys.
This desert could almost be described as a mini pavlova. The meringue is sweet and slightly floral flavored. The whipping cream cuts the sweetness so the desert is not overly sweet. And the raspberries bring that...raspberry flavor? Sweet, kind of sour and tart...my favorite berry!
This is a great desert for Valentines Day. It is not too heavy or sweet, so it is good after a big meal.
Now, if you read my Meringues post from my 12 Days of Christmas Cookies, you probably remember that I had many issues making meringues. I have decided to include some instructional photos to help get the perfect meringues.
Rosewater Meringues (makes 8 servings)
- 4 egg whites (at room temperature)
- pinch of salt
- 1 cup granulated sugar
- 1 tsp rosewater
- 2-3 drops red food coloring
Preheat oven to 300 F.
In a large bowl, beat egg whites until foamy and forms soft peaks (around 2 minutes with a hand mixer). Add a pinch of salt. Add sugar by the tablespoon while beating with hand mixer on high. Keep beating until sugar is completely dissolved (to test this, take some of the egg whites and rub between your fingers. If there are any granules left, you can feel them). I had to beat mine for around 10 minutes continuously until the sugar was completely incorporated. Meringue should form stiff peaks at this point.
Fold in the rosewater and food coloring until well mixed. Spoon meringue onto parchment-lined baking sheet to form meringues with a 10 cm diameter. Bake for 20 minutes at 300 F, then reduce the temperature to 250 F and bake another 10 minutes. Turn oven off, open door slightly, and allow meringues to cool in the oven for around 1 hour.
Store in an airtight container for up to five days.
For this desert, top meringues with a dollop of whipped cream, fresh raspberries, and raspberry sauce (recipe below). Serve immediately.
Egg whites become foamy after beating for ~2 minutes. Add salt and start adding sugar by the tablespoon
After completely incorporating sugar (around 10 minutes with a hand mixer), meringues form stiff peaks. Now you can add the flavoring.
Meringues are ready to go in the oven!
These meringues ended up perfect! A crunchy outer shell, with a softer interior....perfect texture!
Raspberry Sauce (Makes 1 cup)
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 2 tablespoons Cointreau
- 1 cup cold water
- 2 tablespoons corn starch
Combine raspberries, sugar and Cointreau in a small saucepan. Stir together cold water and cornstarch, mixing until no lumps remain. Add to the saucepan. Bring mixture to a boil, reduce heat and simmer for around 5 minutes, until it has thickened to desired consistency. Remove from heat and cool completely.