Rose water meringues

A special treat for work colleagues last Monday, I tried my hand at piped meringues sandwiched with buttercream.

This recipe came from a book called Commonsense Baking.

For a batch of 20 meringue sandwiches:

4 medium free range eggs (slightly older eggs are best for meringue)
230g caster sugar
1tsp Rose water
A tiny bit of red food colouring (I used Sugarflair Christmas Red)

You’ll need:
Large bowl
Electric whisk
Piping bag
Plain, round nozzle
Baking paper
A few flat baking trays/sheets

Pre-heat your oven to 120 degrees and cut your baking paper to fit your baking trays.

Whisk your eggs in a large bowl with a hand-held electric whisk until it starts to hold shape. Sprinkle in the caster sugar (a little at a time, whisking between additions).

Add the rose water and food colouring – the colour almost disappears once baked so it depends how subtle you want the colour to be.

Using a knife, pop 4 small blobs of meringue mixture onto each baking tray and put the baking paper on top (to stick to the blobs of meringue), this stops the paper moving around the tray. Fill your piping bag (with nozzle attached) and pipe approx. 40 3cm rounds onto your baking paper, making each one approx 2cm high. Quickly release the nozzle as you pull away to get a pretty peak at the top.

Bake in the oven for 1 hour. After the hour is up, turn off the oven and leave the door ajar to cool the meringues. Meanwhile whip up the buttercream:

75g butter
150g icing sugar
1tbsp milk

Beat for around 5 minutes until it become a pale shade, and resembles whipped cream.

Again, prepare a piping bag with your chosen nozzle (I used the Wilton 1M, but any star nozzle will do). Pipe your buttercream from outside to inside of your meringue (do one at a time) sandwiching another meringue to to the other end.

Sprinkle with edible glitter for a bit of sparkle!

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