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We love giving stylish and thoughtful treats for the holidays. Chic presents that look like they were made for the one percent, but anyone can afford. Since no gift comes more from the heart and no gift is better for your wallet than something you make yourself, we're on a great baking binge. Last week: impossibly scrumptious canelé de Bordeaux. This week: perfumed and elegant, rosewater and pistachio meringues.
These rosewater and pistachio meringues were without doubt the most delicious meringues we've ever eaten. Period. Firm and crunchy outside, soft and chewy inside. Divine. And, to make them into an extra special present we'll gift them on a platter we bought for a song at a local artist ceramics sale.
This recipe is adapted from Ottolenghi: The Cookbook (which would make an awesome gift for the foodie on your list).
Rosewater and Pistachio Meringues
(Adapted from Ottolenghi: The Cookbook)
Makes about 10 large meringue.
300g or 10.5 oz sugar
5 eggs, whites only, at room temperature
1 1/2 tsp rosewater
3 oz crushed pistachios
1. Pre-heat the oven to 390. Spread the sugar over a large oven tray lined with baking parchment and cook, approximately 8 minutes, or until it has just begun
