Spring has almost sprung and the March Hare is bopping and bouncing in the sweet sunshine…
Nothing pleases me more than when the days become brighter, cherry blossom flutters along the branches of the trees and the scent of hot cross buns fills my kitchen.
Today’s delectable delights are a set of rosewater meringue kisses inspired by this recipe. They are the perfect treat to serve after an evening meal with fresh strawberries and cream. Likewise, their dainty appearance make them a stunning addition to any cake. You can also produce them in a variety of colours, sprinkle them with glitter or turn them into little animals to suit the theme of your cake.
I have often seen meringues transformed with magical swirls and rainbow colours but if you want to keep things simple then just opt for your favourite colour!
Meringues have a fluffy pillow-like texture and a little curl at the top which reminds me of the iced gem cookies I had as a child. You may flavour them in any way you prefer; I decided to use rosewater extract because it contributes elegant floral notes which are lovely for spring and Mother’s Day.
I chose to refrain from adorning my meringues with additional flavours but crushed pistachios would work wonderfully alongside the rosewater scent.
Meringues can be technically challenging so you must ensure a few things before starting.
♡ Make sure that your bowl is completely clean and free from grease (a glass or ceramic bowl works best) and ensure that your bowl is large because the egg whites will expand whilst you whisk them.
♡ The eggs must be chilled so that the whites can be easily separated from the yolks. Once this is complete you can proceed by leaving the whites to one side until they reach room-temperature (they’re easier to whip to a higher volume at this temperature.)
♡ Adding the sugar gradually is so important because you need to make sure that the sugar dissolves completely. Furthermore, superfine sugar is the best for making meringues as you will find it dissolves quickly.
♡ The key is to be patient whilst whisking as it may take a while to reach the perfect and desired stiff peak. When it reaches stiff peaks you will be able to lift the beaters without the meringue collapsing. You can also place the bowl over your head but I guess that depends on how much you trust you baking skills… 🌸🙈🍥
I wish you the best of luck & bon appetit!
For the meringues:
2 egg whites
110g caster sugar
0.5 tsp rose-water
Pink food colouring
For the meringues:
- Pre-heat the oven to 120˚C/fan 100˚C/gas 1. Line two baking sheets with non-stick baking parchment.
- Place the egg whites into a clean, dry bowl and use an electric mixer to whisk the eggs until they form stiff peaks.
- Gradually add in the sugar one tablespoon at a time, whisking well after each addition before adding the rosewater.
- Whisk until the meringues are thick, firm and glossy.
- Gently fold in the pink food colouring until you reach your desired shade. Note that the colour will fade slightly whilst the meringues are in the oven so you may want to add a few extra drops.
- Carefully spoon the meringue into a piping bag fitted with a large open star piping nozzle and gently squeeze until the meringue is just visible at the nozzle.
- Pipe small swirls approximately 3 cm in diameter onto the prepared baking sheets, leaving a gap of at least 3cm between each swirl.
- Bake in the pre-heated oven for 10-15 minutes until the meringues are dry to the touch, easily peel off the paper and sound hollow if the bottom is very gently tapped.
- Turn off the oven and leave the meringues to cool with the door ajar.
- The meringues can be made in advance and kept for a week in an airtight container.
Before I go, I thought I would discuss a few of my favourite moments from January and February.
♡ My recent trip to Home Sense was so enchanting. They always have their shelves arranged with the sweetest seasonal items. There was such an abundance of pastel prettiness that I couldn’t resist purchasing a few Easter decor pieces! One of these items was a delicate, fluffy ballerina bunny with a tutu adorned with pink bows. I had to take her home with me as she reminded me of the main character from the children’s book I am currently writing.
♡ Mary Berry’s cooking series’ are always a joy to watch and her ‘Easter Feast’ programme is probably my favourite. In each episode she reveals her favourite seasonal treats to bake which includes her famous Easter Simnel Cake. Alongside this she discusses the holidays religious sentiment and tests out recipes from other cultures including the Easter Kulich cake which I definitely want to try!
♡ In January I was lucky to win a dress from the GMG collection. I was so overjoyed when I found out because I have been a fan of Julia’s for quite some time and when her brand launched last Spring, I managed to pick up two dreamy dresses which I discussed in this blog post. I chose the ‘Mary’ dress which is made from a soft pink satin material and adorned with a delicate cherry blossom print. Wearing it for the first time last week has made me so excited for spring and I will be sharing some pictures of the dress in an upcoming blog post.
♡ Each year I wait in anticipation for the launch of Ted Baker’s spring campaign and their SS19 collection is nothing short of perfection. Filled with soft rose petal pink jackets, light floral blouses and spring fête dresses, it embodies everything I adore. My favourite pattern from this season is their ‘Elegance’ print and I definitely have my eye on their ‘dress coat’, ‘bow evening bag’ and ‘ruffle blouse.’
♡ LUSH have also released their Easter and Mother’s Day ranges and they’re both too cute for words! I recently visited the store with my mum and I have my eye on their ‘Bunny Bomb Bomb’, ‘Iris Flower’ Bath Bomb, ‘Strawberry Hill’ Shower Bomb, ‘Rose Bombshell Egg’ and ‘Lamb Bomb Bomb.’ Who could resist their pastel, spring prettiness?
♡ Following the advice from my previous blog post, this month I treated myself to a new pretty pink bow purse from Ted Baker, a single pale pink rose and the Lily Flame ‘Fairy Dust’ candle which sparkles and glows like fairies.
♡ On a more personal note, I have been feeling very inspired to tap into my creativity and move closer to pursuing my dreams. As previously mentioned I have been diligently working on the first draft of my children’s book, I have applied for a small job at a local primary school and I have booked my first horse-riding lesson which will start in mid-March!
I hope you enjoyed this little meringue masterclass! I would love to know if you have ever attempted meringues and your highlights from the first few months of the year?
If you decide to try out this recipe, remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth)
Lots of love from