The roses in our garden have been the main attraction these days. They are so beautiful and smell like heaven – we have many different types with inviting names like Pierre de Ronsart, magical moment, Sombreuil and Félicité. In Rome a wild rose would be placed on the door of a room where secret matters were discussed. The phrase ‘sub rosa’, means to keep a secret — derived from this ancient Roman practice.
Meringues are so beautiful to make from the beginning till the end – there are so many endless flavours you can add. Inspired by our garden roses (organic of course), I made some candied rose petals, pink rose flavored meringues with a rose cream and strawberries. I serve these little treats with tea from Ladurée called Marie-Antoinette, a blend of China black tea, citrus notes, rose and jasmine. It was only fitting to call these meringues Marie-Antoinette’s secrets.
6 egg whites
300 grs caster sugar
1 tsp red food coloring
2 tbsp rose-water
25 cl whipping cream
Candied rose petals:
1 egg white
25 organic rose petals
35 grs white sugar
Candied rose petals:
Clean delicately the rose petals, and brush each petal gently with the frothy egg white. Sprinkle petals with white sugar and dry on a small wire rack or parchment paper covered plate for half a day, or even overnight.
Pre-heat your oven 140° celsius.
Whisk the egg whites until soft peaks start to appear, then you can start adding the sugar gradually, spoon by spoon, and the food coloring and 1 tbsp rose-water until the whites become glossy then stiff – this should take approx. 10-12 minutes. I use an electric whisk.
On a parchment line baking tray, form 26 little meringues. I use a pastry bag with a medium tip. Bake for 30-35 minutes. I always like my meringues to be slightly softer inside. When ready, open oven, switch off the heat, and leave to cool in the oven for 10 minutes, then place on a wire rack and leave to cool.
To make the rose whipped cream, whisk the cream until it starts to stiffen, add the rose-water and 25 grs sugar. Whisk again until it becomes fluffy and stiff.
Slice the strawberries. Set aside.
Make meringue ‘sandwiches’ – take two meringues place whipped rose cream, add sliced strawberries and place the other meringue on top. Repeat procedure for all the meringues.
Goodness! OK, this one’s next in our kitchen 😉
@Maia These are little beauties! Have a lovely day Maia!xxx
These are sooo beautiful and delicate! Would love to try them soon, although I am not sure my culinary skiils are up to scratch!
They are easy and fun to make! Do try! Have a nice day mimix
[…] by Mimi Thorisson at Manger} It's good to shareTwitterFacebookEmailPrintRedditLike this:LikeBe the first to like this […]