COFFEE AND ROSE SCENTED MERINGUES
200 g (6-7) egg whites
Pinch salt
140 g demerara sugar
260 g castor sugar
60 ml strong coffee
60 g white sugar
40 ml rose syrup
Pistachio nuts for garnish
Preheat oven to 110◦C
Place egg whites, salt demerara sugar and castor sugar in a glass bowl
Set the bowl over a pot of boiling water and stir the mixture with a spatula for 8 minutes exactly
Remove from the heat.
Beat the mixture with an electric beater until cool and meringues is silky and shiny, about 10 minutes.
Meanwhile heat the coffee and white sugar in a pot over medium high heat until the mixture has reduced to a syrup, about 5 minutes.
Carefully fold rose syrup and coffee syrup into the meringue mixture.
Scoop onto a greased baking sheet and bake in the oven for 1 hour.
Switch off the oven and let the meringues cool inside with the door closed about 40 minutes
Dust with grated pistachio nuts to serve.
FOTO – Zurita Barnard
