Vanilla meringues with rose water

Name: Vanilla meringues with rose water - Malina I.
Ingredients: 230g sugar; 40g agave syrup; 14g powdered gelatin; 3 egg whites; 4 tablespoons rose water; 4 tablespoons powdered sugar with starch (4 tablespoons)

Dessert - Vanilla meringues with rose water by Malina I. - Recipia

Vanilla Meringues with Rose Water Meringues are a dessert that combines delicacy with refinement, having an airy texture and subtle flavor. These vanilla meringues with rose water not only melt in your mouth but also add an elegant floral note, turning any moment into a special one. Whether you enjoy them alongside a cup of tea or give them as a gift, these meringues will add a touch of magic to any occasion. Preparation time: 30 minutes Baking time: 24 hours (left to dry) Number of servings: Approximately 25 meringues Ingredients - 230g granulated sugar - 40g agave syrup - 14g powdered gelatin - 3 egg whites (fresh, preferably from organic eggs) - 4 tablespoons of rose water - 4 tablespoons of powdered sugar with cornstarch (if the powdered sugar does not contain cornstarch, use cornstarch separately) Necessary utensils - A 10x10 cm mold - Parchment paper - Pan - Bowl for hydrating the gelatin - Electric mixer (or a manual whisk for the more adventurous) - Spatula - Knife (preferably a pastry knife) - Serving plate Preparation 1. Preparing the mold: Start by lining the 10x10 cm mold with parchment paper, ensuring it covers all sides well. This step is essential for easily removing the meringues after drying. 2. Hydrating the gelatin: Place the powdered gelatin in a bowl with cold water and let it hydrate for about 5-10 minutes. Gelatin is the key ingredient that will help the meringues have a stable and silky structure. 3. Making the syrup: In a pan, combine the granulated sugar, agave syrup, and 90 ml of water. Bring the mixture to a boil over medium heat, stirring constantly to completely dissolve the sugar. Once the mixture starts to boil, let it simmer for 10 minutes. This concentrated syrup will add sweetness and help create the airy texture of the meringues. 4. Adding the gelatin: After 10 minutes, remove the pan from the heat and squeeze the hydrated gelatin sheets well, adding them to the warm syrup. Mix well until the gelatin is completely dissolved. Cover the pan and keep the syrup warm. 5. Beating the egg whites: In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. It is important that the bowl and whisk are completely clean to achieve a stable foam. 6. Adding the rose water: While continuing to whisk the egg whites, gradually add the rose water. The floral aroma will add a unique dimension to your meringues. 7. Incorporating the syrup: Once the egg whites are well beaten, add the warm syrup in a thin stream while continuing to whisk. Keep whisking until the mixture cools to room temperature. This step is crucial, as it will make the meringues lighter and airier. 8. Transferring the mixture: Once the mixture is uniform and cooled, transfer it to the prepared mold. Cover with another sheet of parchment paper, being careful not to press down, and leave it to dry in a cool place for 24 hours. This slow drying will give the meringues a perfect texture. 9. Cutting the meringues: After 24 hours, mix the powdered sugar with cornstarch (if applicable). Lift the parchment paper off the top and transfer the meringues to a clean surface. Use a knife dipped in hot water to cut the meringues into squares. 10. Finishing: Using your hands, take each square and roll it in powdered sugar to prevent sticking. Place them on a plate and let them dry for 2-3 hours before enjoying. Serving and suggestions Vanilla meringues with rose water are delicious served as they are or can be used as an elegant decoration for cakes or mousses. They can also be beautifully packaged and given as gifts to loved ones. They pair excellently with a cup of herbal tea or even a sweet wine, adding a touch of sophistication. Useful tips - Quality of ingredients: Use fresh egg whites, preferably from organic eggs, for the best results. - Room temperature: Ensure all ingredients are at room temperature before starting the preparation. - Vegan option: If you want a vegan version, you can replace gelatin with agar-agar, noting that this ingredient requires a different preparation process. - Flavor enhancement: You can experiment with various flavors, such as almond or lemon extract, to add a personalized touch to your meringues. Nutritional benefits These vanilla meringues are a lighter dessert option, with a moderate calorie content. Each serving contains approximately 50-70 calories, depending on the size of the meringues. They also contain no fats, making them a healthier sweet compared to other pastries. Frequently asked questions - Why do meringues stick together? It is essential to roll them well in powdered sugar and let them dry sufficiently to prevent sticking. - Can I use another type of sweetener? Yes, you can experiment with other sweeteners, but make sure they dissolve well. - How do I store meringues? Meringues can be stored in an airtight container, away from humidity, for several weeks. These vanilla meringues with rose water are a true delight for both the eyes and the taste buds. I invite you to let yourself be carried away by the magic of cooking and enjoy every step of this process. Each bite will be an explosion of flavors and textures, and the final result will bring smiles to the faces of your loved ones. Enjoy!

Vanilla meringues with rose water

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