Pistachio and Rosewater Meringues

Crispy on the outside with a soft, marshmallowy interior, and subtly flavoured with rosewater and pistachios, these sweet treats were perfect served with a cup of tea at the end of an Indian-inspired meal.

They were very easy to make, and helped make a dent in my stash of accumulated egg whites. The trickiest part of the recipe was adding the hot sugar to the foamy egg whites. The sugar heated up faster than anticipated so, thinking my oven was running a trifle hot, I baked the meringues at 100C. They were done in 2 hours but were starting to develop colour “ next time I’ll reduce the temperature even more and leave them in longer.

I made a half recipe and made the meringues a little smaller than directed so my yield was 10 (instead of 6).