Rosewater Meringues

Sorry for being MIA this week!  I’ve been really caught up with work and buying a house!!!  It isn’t actually ours yet, but we are hoping it is soon…we are going through the post-inspection negotiating.  More details on that later.  For now, I want to share a really light sweet treat.  If you are anything like me, it just doesn’t seem right if you don’t have dessert after dinner.  And if you are also like me, you are trying to cut back on sweets and eat healthier.  If that is the case, these meringues are a really great option.  They are light as air and super low in fat but hit the spot if you are craving something sweet.  They are also super easy to make, just be sure you have the time to let them bake slowly!

you will need:
4 large egg whites
pinch of salt
1 teaspoon rose water
1/8 teaspoon cream of tartar
2/3 cup granulated sugar
2/3 cup confectioners sugar
1 tablespoon cornstarch

Preheat the oven to at 225°.  Whip the egg whites and salt into soft peaks, add the rose water, and continue beating to stiff peaks. Mix the cream of tartar into the regular sugar and add into the whites very gradually, a spoonful at a time, whisking until the meringue is stiff and the sugar has dissolved. Sift together the confectioners sugar and cornstarch. Sift over the meringue and gently fold with a spatula until fully incorporated.

Using a pastry bag, pipe dollops or meringue onto a parchment-lined baking sheet. Bake until cream-colored and crisp on top when tapped, 1 hour and 10 minutes. Remove from the oven and let cool on the trays. Store in an air-tight container.

makes: 30 meringues
time: 15 minutes + baking time
from: Cooking Channel

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