Rosewater Meringues with Raspberry Cream
These rosewater meringues are stuffed with raspberry cream and are light, soft and sweet as a kiss! They will be the most delicate and sweetest cookie you’ll ever have! Bonus they are gluten free!
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 mins
- Yield: 20 Sandwich Heart Cookies 1x
- Category: Dessert
- Cuisine: Australian
- Diet: Gluten Free
Ingredients
Meringues
- 4 large egg whites, at room temperature
- 1 cup instant sugar (superfine sugar)
- 3 teaspoons rosewater extract
- few drops of red food colouring (optional)
Filling
- 1 cup whipping cream
- 1 Tablespoon icing sugar
- a handful of fresh raspberries, chopped
Instructions
- Preheat oven to 235ËšF (if you have a convection setting, use it).
- Line two baking sheets with parchment paper, draw (20) heart shapes on each sheet of parchment paper approx. 1 1/2 inches apart, flip over paper (so you don’t transfer the ink onto your meringues), set aside.
- Using your whisk attachment on your mixer, beat egg whites in a (clean, grease free) large mixing bowl on medium/high speed until foamy and peaks start to form.
- Lower the speed and slowly add your sugar, approx. 1 tablespoon at a time.
- Turn the mixer on high and beat until thick and glossy (approx. 5 minutes).
- Add the rosewater extract (and food colouring, if using), beat until combined.
- Your meringue should be stiff, glossy and hold its shape at this point.
- Transfer to a piping bag with an Ateco 10-Piece Pastry Tip (1/2inch in size) and pipe (trace) heart shapes on your prepared baking sheets.
- Bake for 60 minutes, do not open the oven and check on them as they are baking. This will crack your meringues.
- Once the meringues have baked for 60 minutes, turn off the oven, open the oven door a little and let the meringues slowly come down to room temperature.
- Once the meringues are cooled and you’re ready to serve them, make your filling.
- Whip whipping cream until it holds its form, add icing sugar and mix together.
- Add chopped raspberries to cream with a spatula, stirring to combine.
- Using an off set spatula or small knife, fill the flat side of one heart meringue with filling, add another meringue and sandwich them together to create a filled cookie. Be gentle as the meringues are very delicate and break easily.
- Enjoy immediately.
Notes
Half recipe for a smaller batch.
Meringue Tips:
Make sure there is not a drop of grease in your mixing bowl when trying to whip your meringues or they will not rise.
If any yolk is broken into your egg whites your meringue will not rise, start over.
It’s best to let your meringues dry out a day or two before serving them.
Once you fill the meringues with cream, they will get soft and the moisture will eventually melt the meringue down. They will not last more than a day or two.
Store empty meringues in a plastic bag in a dark, dry place for up to 1 month.
Nutrition
- Serving Size: 1 Sandwich Cookie
- Calories: 82
- Sugar: 12.3g
- Sodium: 9mg
- Fat: 2.1g
- Saturated Fat: 1.2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 15.4g
- Fiber: 2.5g
- Protein: 1.3g
- Cholesterol: 7mg