Having grown up with cooking being something fun to do rather than a chore, my Mum and my Grandmother showing me their love of cooking for their families. Now I get to share the cooking experience with my Son.
I have decided to put my recipes that I have collected over the years on this blog to share with you. Enjoy.
Monday, May 31, 2021
Meringue Shards
Ingredients:
2 egg whites 1/4 cup (55g) caster sugar 1/4 cup (30g) pure icing sugar, sifted 1 tsp rosewater Dried edible rose petals (from gourmet food shops), to scatter, plus extra to serve
Method:
For the meringue shards, preheat oven to 100°C. Grease 2 large baking trays and line with baking paper. Place egg whites, sugar and a pinch of salt in a stand mixer with the whisk attachment and whisk until stiff and glossy. Fold in icing sugar and rosewater to combine.
Spread half of the mixture in a thin layer about 4mm thick on one prepared tray. Scatter with rose petals. Repeat with remaining meringue mixture. Bake for 1 hour or until crisp but not coloured. Turn off oven and cool completely inside the oven. Break into shards and store in an airtight container.
Scatter panna cotta with meringue shards, extra dried rose petals and freeze-dried raspberries, if using, to serve.
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