Home > Eat > Recipe > Recipe: Rose water meringue mess

Recipe: Rose water meringue mess

dessert
spring
vegetarian
Loading...
Loading...

Preparation Time10-15 MINUTES

Cooking Time1 hour 15 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

2 egg whites (keep the yolks for mayonnaise tomorrow)

100g sugar

½ tsp rose water

300ml whipping cream

½ tsp vanilla bean paste

½ punnet strawberries

1 punnet raspberries

edible flowers, optional

1

Preheat the oven to 200c (180c fan). Spread the sugar out on a baking dish and place in the oven to heat for about 10 minutes. In the meantime, start whisking your egg whites. Turn the oven down to 100c once the sugar is out. Line a baking tray with baking paper.

2

When the whites are frothy and getting to soft peaks, start adding the sugar one spoonful at a time. Keep whisking until you reach firm peaks and the mixture has cooled down. Stir the rose water through. Use a large spoon to dollop spoonfuls of meringue onto the tray about the size of clementines (these are going to get broken up anyway so don’t worry too much about how they look.) Place in the oven to bake for 1 hour to 1 hour 15. Turn the oven off and leave them in the oven to dry out for a further hour if you have time.

3

When you are ready to serve, whip the whipping cream to soft peaks with the vanilla bean paste. Assemble the mess in glasses. Crumble some meringues in the base, add a dollop of cream, some strawberries and raspberries. Repeat until you fill the glasses and then top with more crumbled meringue and some edible flowers, if using.

SHOW MORE
SHOW LESS

This makes a few extra meringues than required, but there’s certainly no harm in having a few hanging around for weekend snacking.

This delicious recipe is part of Khoollect Food Editor Frankie Unsworth‘s Weekend Eats: a waste-free menu for two. Check out Frankie’s delicious menu to get the full weekend recipe collection, and a detailed shopping list that ensures all fresh food is used over two days. Enjoy!

Preparation Time10-15 MINUTES

Cooking Time1 hour 15 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

2 egg whites (keep the yolks for mayonnaise tomorrow)

100g sugar

½ tsp rose water

300ml whipping cream

½ tsp vanilla bean paste

½ punnet strawberries

1 punnet raspberries

edible flowers, optional

1

Preheat the oven to 200c (180c fan). Spread the sugar out on a baking dish and place in the oven to heat for about 10 minutes. In the meantime, start whisking your egg whites. Turn the oven down to 100c once the sugar is out. Line a baking tray with baking paper.

2

When the whites are frothy and getting to soft peaks, start adding the sugar one spoonful at a time. Keep whisking until you reach firm peaks and the mixture has cooled down. Stir the rose water through. Use a large spoon to dollop spoonfuls of meringue onto the tray about the size of clementines (these are going to get broken up anyway so don’t worry too much about how they look.) Place in the oven to bake for 1 hour to 1 hour 15. Turn the oven off and leave them in the oven to dry out for a further hour if you have time.

3

When you are ready to serve, whip the whipping cream to soft peaks with the vanilla bean paste. Assemble the mess in glasses. Crumble some meringues in the base, add a dollop of cream, some strawberries and raspberries. Repeat until you fill the glasses and then top with more crumbled meringue and some edible flowers, if using.

SHOW MORE
SHOW LESS

This makes a few extra meringues than required, but there’s certainly no harm in having a few hanging around for weekend snacking.

This delicious recipe is part of Khoollect Food Editor Frankie Unsworth‘s Weekend Eats: a waste-free menu for two. Check out Frankie’s delicious menu to get the full weekend recipe collection, and a detailed shopping list that ensures all fresh food is used over two days. Enjoy!

1

Preheat the oven to 200c (180c fan). Spread the sugar out on a baking dish and place in the oven to heat for about 10 minutes. In the meantime, start whisking your egg whites. Turn the oven down to 100c once the sugar is out. Line a baking tray with baking paper.

2

When the whites are frothy and getting to soft peaks, start adding the sugar one spoonful at a time. Keep whisking until you reach firm peaks and the mixture has cooled down. Stir the rose water through. Use a large spoon to dollop spoonfuls of meringue onto the tray about the size of clementines (these are going to get broken up anyway so don’t worry too much about how they look.) Place in the oven to bake for 1 hour to 1 hour 15. Turn the oven off and leave them in the oven to dry out for a further hour if you have time.

3

When you are ready to serve, whip the whipping cream to soft peaks with the vanilla bean paste. Assemble the mess in glasses. Crumble some meringues in the base, add a dollop of cream, some strawberries and raspberries. Repeat until you fill the glasses and then top with more crumbled meringue and some edible flowers, if using.

SHOW MORE
SHOW LESS
Profile photo of Frankie Unsworth
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Spring is in the air and the flowers are in full bloom! What is your favourite thing about this season?

View Results

Loading ... Loading ...
Profile photo of Frankie Unsworth
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Spring is in the air and the flowers are in full bloom! What is your favourite thing about this season?

View Results

Loading ... Loading ...
Profile photo of Frankie Unsworth
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Spring is in the air and the flowers are in full bloom! What is your favourite thing about this season?

View Results

Loading ... Loading ...
comments
Leave A Comment

Joey Cat 3 months ago

Amazing recipe, I picked it for Valentines dinner as I only have a couple of hours for preparation, my hubby loved it, so did my cat and dog who kept staring at it with a greedy face.

RSS feed for comments on this post. TrackBack URL

dessert

MORE RECIPES WITH dessert

spring

Spring

vegetarian

MORE RECIPES WITH vegetarian

instagram

join us on instagram

instagram

join us on instagram
Skip to toolbar