For some reason I always have eggs whites in my freezer. I’m not really sure what it is that I keep making that leaves me with left over egg whites but nevertheless there always seem to be some in the freezer. These are a pretty special (and easy) way to use them up. I also bought a bottle of rose-water for my pistachio and rose Madeleine’s (https://colonialcravings.wordpress.com/2015/03/06/pistachio-and-rose-madeleines/) and I’m desperate to experiment with it in other things.
You can use this meringue mixture to make Pavlova, or you can pipe mini-meringues and coat the bases in chocolate, or smoosh them together with cream or even use them in Eton mess. I served some of mine with some gin roasted rhubarb and freshly whipped cream. It was delicious! I roasted the rhubarb the same way as I do for rhubarb cake but I added a touch more sugar. https://colonialcravings.wordpress.com/2014/03/03/gin-roasted-rhubarb-and-almond-cake/
Feel free to add a little pink food colouring to them if that’s your bag.
makes enough for one large Pavlova, 4-6 smaller ones or lots of diddy meringues
2 egg whites
1 tsp cornflour
1/2 tsp vinegar (mine was white balsamic but really as long as it’s not malt you’ll be fine)
2 tsp rose-water
Pre-heat the oven to 130°c and line a large tray with a silicone mat or baking parchment.
Use a spotlessly clean bowl and whisk and whip the egg whites until they hold a stiff peak. Sprinkle over half of the sugar and whisk again for a few minutes. Add the remaining and whisk it until the meringue is stiff and glossy and the sugar has dissolved into it. Rub a little bit between your fingers too check that it doesn’t feel gritty.
Sprinkle over the cornflour and whisk it in, follow this with the vinegar and finally the rosewater.
Pipe or spoon the meringue onto the tray, to make Pavlova bases or large or small meringues and bake them for 2 hours. I realise this is a long time but they don’t really need babysitting as the oven temperature is so low, you’re basically just drying them out. After 2 hours open the oven door a jar and leave the meringues to cool down. Keep the meringues cool and dry until you are ready to serve them.