Meringues are such elegant desserts. You can make them and
shape them anyway you like. For Ramadan I infused some
Arabic flavors in this Meringue, Pistachios and Orange Blossome water, with a sweet and sour Pomegranate syrup.
This recipe is from Martha Stwart which I've been using it forever.
It is crusty from the outside and mellow from the inside.
2 large egg whites
3/4 cup of sugar, (I use a little less of sugar)
Pinch of salt
1/2 teaspoon Vanilla essence
(in this recipe I used 1 Tbs Orange Blossom water,
and 3 Tbs ground Pistachios)
-Preheat oven to 100c. Line a baking with paper
- In a heat proof bowl, set over pan of simmering water and whisk
the egg whites with sugar and pinch salt, with an electric mixer.
Mix constantly until sugar has dissolved and the egg whites are
warm to the touch, about 3 minutes.
Remove from the simmering water and continue
to whisk on high speed until it forms stiff peaks.
- Add flavoring and mix then the pistachios
and mix with a table spoon.
-Spoon the mixture with a spoon. you want to make them bite size or a large size. With the back of the spoon make a small well.
- Bake in the oven until it is dry on the outside but still soft in the inside. Cool on a wire rack to cool.
4 Tbs water
3 Tbs Sugar
1/2 cup Pomegranate pulp
a squeeze of lemon (optional)
-Stir water with sugar in a sauce pan over medium
heat until sugar dissolves.
-Bring to boil for 4 minutes
-Add half the pulp and simmer for 3 minutes, then add the half with a tiny squeeze of lemon. Put aside to cool.
Serve the meringue topped with the Pomegranate and whipped cream on the side :)