What’s pink, green, and lactose-free?
You guessed it. Rosewater and pistachio meringues. Light and crunchy on the outside and chewy on the inside, these dairy-free meringues are just as beautiful as they are delicious.
I can only take a small amount of credit for these beauties. My mom, an author and amazing cook, did most of the work; I was just taking orders in the kitchen. You can find this recipe and more on her blog, Rosalyn Hoffman, which has fantastic ideas for low-budget, high-quality eating. Here’s the full recipe, stolen with permission from her site:
(Adapted from Ottolenghi: The Cookbook)
300g or 10.5 oz sugar
5 eggs, whites only, at room temperature
1 1/2 tsp rosewater
3 oz crushed pistachios
1. Pre-heat the oven to 390. Spread the sugar over a large oven tray lined with baking parchment and cook, approximately 8 minutes, or until it has just begun to melt at the edges. Be careful to not let it caramelize.
2. Put the egg whites into the bowl of an electric mixer and just before the sugar comes out of the oven begin beating them at high speed. The eggs should be frothy and beginning to foam when you add the sugar.
3. The sugar will be slightly liquified on the edges and still white and soft in the center. This is tricky. Don’t burn yourself. We used oven mitts and lifted the parchment off the tray and folded it into a modified funnel as we slowly poured the sugar into the still-whisking mixer. (Turn down the oven to 200 degrees.)
4. Add the rosewater. (If you want to add other flavorings, this is the time.) Continue beating on high for ten minutes. The mix will be smooth and silky.
5. Lay out the pistachios on another tray covered with baking parchment. Use two big kitchen spoons, one to scoop up a big ball of the meringue mix, the other to scrape it off and roll it into the pistachios. Then place them on another lined baking sheet. Do not crowd them. They will increase in size!
6. Bake until they are firm all around and slightly soft inside: depending on their size, this could take two hours.