If you’re not familiar with meringues it’s about time you become in the know! It seems these Australian sweets are picking up in popularity as more and more people are trying to stay away from ‘gluten’. Yup, they are gluten free! And not by adding any kind of substitute either, the recipe is naturally gluten free with no flour; just sugar, egg whites and flavour.. how easy is that?!
I’m a big fan of meringues and they are extremely versatile. They can be dressed up in many ways with cream and berries, lemon curd, crushed nuts and chocolate. You can add any flavouring your heart desires like; mint, orange, or lemon. You can make them big, small or create any shape.
They remind me of warmer days spent working in Australia and South Africa. Meringues are a popular dessert to finish a meal on a hot summer day served with fresh fruit like papaya and mango with a dollop of cream.
The best part of meringues (other than the taste) for me is the shelf life, they last forever! You can make them days, even weeks ahead and they will still be perfect! Meringues are a dried out cookie. All you have to do is keep them in a dry, dark space away from moisture and they will last a month or two, until you’re ready to serve them up. The only tricky part is keeping them intact. They are delicate and break easily, so you may find when you’ve pulled them out of the cupboard for a rainy day a few may have been crushed or broken. Not to worry, you can use the crushed meringues as toppings or snack on them as a little treat 😉
For Valentine’s Day I thought it would be sweet to shape the rosewater meringues into hearts. If you find it hard to pipe the meringues into heart shapes you can easily do rosette shapes and sandwich the two rosettes together. Not all of my meringue hearts are even in shape, but you could draw hearts onto parchment paper, flip it over and use it as a template for piping your meringues. It will help with keeping the size of the meringues consistent. Keep in mind they spread out as they bake, so you want to leave plenty of room in-between each meringue.
I hope you love these meringues as much as I do and you share them this Valentines with your loved ones!Print
Rosewater Meringues with Raspberry Cream
These rosewater meringues are stuffed with raspberry cream and are light, soft and sweet as a kiss! They will be the most delicate and sweetest cookie you’ll ever have! Bonus they are gluten free!
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 mins
- Yield: 20 Sandwich Heart Cookies 1x
- Category: Dessert
- Cuisine: Australian
- Diet: Gluten Free
- 4 large egg whites, at room temperature
- 1 cup instant sugar (superfine sugar)
- 3 teaspoons rosewater extract
- few drops of red food colouring (optional)
- 1 cup whipping cream
- 1 Tablespoon icing sugar
- a handful of fresh raspberries, chopped
- Preheat oven to 235˚F (if you have a convection setting, use it).
- Line two baking sheets with parchment paper, draw (20) heart shapes on each sheet of parchment paper approx. 1 1/2 inches apart, flip over paper (so you don’t transfer the ink onto your meringues), set aside.
- Using your whisk attachment on your mixer, beat egg whites in a (clean, grease free) large mixing bowl on medium/high speed until foamy and peaks start to form.
- Lower the speed and slowly add your sugar, approx. 1 tablespoon at a time.
- Turn the mixer on high and beat until thick and glossy (approx. 5 minutes).
- Add the rosewater extract (and food colouring, if using), beat until combined.
- Your meringue should be stiff, glossy and hold its shape at this point.
- Transfer to a piping bag with an Ateco 10-Piece Pastry Tip (1/2inch in size) and pipe (trace) heart shapes on your prepared baking sheets.
- Bake for 60 minutes, do not open the oven and check on them as they are baking. This will crack your meringues.
- Once the meringues have baked for 60 minutes, turn off the oven, open the oven door a little and let the meringues slowly come down to room temperature.
- Once the meringues are cooled and you’re ready to serve them, make your filling.
- Whip whipping cream until it holds its form, add icing sugar and mix together.
- Add chopped raspberries to cream with a spatula, stirring to combine.
- Using an off set spatula or small knife, fill the flat side of one heart meringue with filling, add another meringue and sandwich them together to create a filled cookie. Be gentle as the meringues are very delicate and break easily.
- Enjoy immediately.
Half recipe for a smaller batch.
Make sure there is not a drop of grease in your mixing bowl when trying to whip your meringues or they will not rise.
If any yolk is broken into your egg whites your meringue will not rise, start over.
It’s best to let your meringues dry out a day or two before serving them.
Once you fill the meringues with cream, they will get soft and the moisture will eventually melt the meringue down. They will not last more than a day or two.
Store empty meringues in a plastic bag in a dark, dry place for up to 1 month.
- Serving Size: 1 Sandwich Cookie
- Calories: 82
- Sugar: 12.3g
- Sodium: 9mg
- Fat: 2.1g
- Saturated Fat: 1.2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 15.4g
- Fiber: 2.5g
- Protein: 1.3g
- Cholesterol: 7mg
Keywords: Gluten Free, Meringues, Cookies, Rosewater, Valentine’s Day
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