Delicious Non-Vegan African Foods

Rose meringues with pistachios | Drizzle and Dip

These pink swirly rose meringues with pistachios are a showstopper dessert that spells summer. Designed to be topped with fresh cream, fresh fruit, and nuts.

Rose water, pistachios and rose petals give these meringues a subtle Middle Eastern edge, but you can omit these if you prefer. I gave it, but 3 or 4 teaspoons gives a more pronounced flavor.

I was going to add fresh strawberries and raspberries as toppings, but in the end I liked it just as it was photographed. However, berries are a great accompaniment to these.

This recipe is an adaptation of the pink swirl meringue with pomegranate syrup from my website, and changed the method from my first cookbook to mini pavlova. Bake for 1 hour according to the swirl recipe.

After the great success of my no-knead focaccia bread recipe showcasing Babylonstoren’s incredible olive oil, I’m so excited to be collaborating with Babylonstoren on this recipe.

Rose meringue recipe with pistachios, whipped cream and a bottle of roses

These pistachio-infused rose-pink meringues were made to pair with Mourvèdre Rosé, a dry wine with a pale onion skin hue. A wine of the season reminiscent of a South African summer sunset.

The wine reveals strawberries and rose petals on the nose and develops on the palate with flavors of watermelon and crushed pomegranate, rounded off by fresh acidity for a delicious, lingering mouthfeel. The compatibility with rose meringue is also excellent.

Babylonstoren is the Cape’s most spectacular farm. I love visiting gardens in any season. You can read all about my stay at Fynbos Cottages and the bee workshop I attended.

Rose-flavoured meringues (mini pavlova) with whipped cream and pistachios

Babylonst en Mourvèdre Rosé also pairs very well with the following wines:

Berry Eaton mixed with pistachio

Baked eggplant and goat cheese pizza

Caramelized onion and goat cheese tartlet

Prosciutto and nectarine pizza bianco

goat cheese and watermelon salad

Breed and red grape tartine

easy plum tarte tatin

Pink rose meringue and rosé wine

Tips for making the perfect meringue:

Make sure the bowl and whisk are clean. Rinse with hot soapy water and dry thoroughly or wipe off with a cut lemon and a paper towel.

Do not let the yolk get into the egg white. To help, separate each egg into a separate small bowl first, then add to the main bowl.

Chilled eggs are easier to separate, but room temperature eggs will puff to more volume.You can separate them while chilling and then bring these back to room temperature.

An electric mixer is essential for meringue making. You can also use a hand mixer, but it can be difficult to whip for long periods of time.A stand mixer works best.

Add sugar one tablespoon at a time, and continue mixing for another 8-10 minutes until the meringue becomes shiny. This may seem very late, but it’s important. White sugar is finer than granulated sugar, so it dissolves easily.

Sift the cornstarch into the meringue to avoid lumps.

Cream of Tartar/Vinegar/Lemon Juice – Stabilizes egg whites, increases heat resistance and volume. It also keeps the sugar syrup from crystallizing. They help make the meringue white and crisp and fluffy on the inside.

Step-by-step pictures of how to make rose meringue (min pavlovas)

Add a few drops of gel food coloring and fold into a spiral using a large metal spoon. Using a metal spoon works better for meringue than plastic, which knocks out some of the air.

Beneath the whipped meringue will soften and tear.

Make a slight indentation in the top of the meringue/mini Pavlova to allow the cream to settle.

What to do with leftover yolks after making meringue:

After testing this recipe three times, I noticed that I had 18 egg yolks left over. I made a call on Instagram about what to do with them and got a lot of responses. Here are some ideas.

ice cream – The most obvious way to use up the yolk is to make a thick ice cream from a cooked egg custard base. See my recipe for classic vanilla bean ice cream.

card – I love making citrus curds with leftover egg yolks. You can find my favorite recipe for easy granadilla curd (passion fruit) and lemon curd recipe.

mayonnaise – Check out my easy mayonnaise recipe

Portuguese dessert such as Pastis de Nata.

custard – Homemade custard needs egg yolk

pasta – Enrich the pasta dough with egg yolk.

salted egg yolk – I’m trying this next, so look at this space

Pink meringue closeup

Shop Babylonstoren Mourvèdre Rosé *Special Offer*

Every 5 bottles of Babylonstoen Mourvèdre Rosé, This October, you’ll receive your sixth bottle for free. Along with your order, you’ll receive a rosé-inspired carry bag.

use my code Samrose If you purchase a rosé this October, you will also receive a luxurious antique rose hand cream.

Babylonstoren delivers the goods to your door. Free shipping on all orders.

Bowl with a bottle of roses on ice

Recipe – 6 Mini Pavlovas/Make a Large Meringue


Pistachio and rose meringue

Rose meringue recipe with pistachios and whipped cream

These rose meringues with pistachios are a spectacular dessert. Served with whipped cream and fresh berries.

  • author: Sam Linsell
  • yield: 6
  • Category: dessert
  • Method: baking
  • cooking: French

6 Large free-range egg whites, room temperature

320granulated sugar (1 and 1/2 cups)

2 teaspoons corn flour

23 teaspoon rose water

1 teaspoon white vinegar

a few drops of red or pink gel food coloring

Preheat oven to 150C/300F and line a large baking tray with baking paper.

Make sure the bowl and whisk are clean. Wash again with soapy water and dry completely.

To make the meringue, beat the egg whites using a stand mixer on medium-high.

When it hardens, slowly add granulated sugar one tablespoon at a time while turning the mixer. Continue whisking for an additional 8-10 minutes, until mixture is glossy and all sugar is dissolved.

Sift the cornstarch, add the rosewater and vinegar, and mix gently until well combined.

Remove bowl from mixer and scrape down with a whisk.

Add a few drops of gel food coloring and fold into a spiral using a large metal spoon.

Drop 6 heaps of the meringue mixture onto a lined baking tray, leaving space between, as they will expand during baking.

Place them in the oven and immediately lower the oven to 120C/250F.Bake for 40 minutes (do not open the door). Turn off the oven and let it cool completely to dry (this will take 2-3 hours).


Store in an airtight container until use. Please be careful as it is very delicate and easy to break.

Meringue can be made in advance.

Add more rose water to the whipped cream or vanilla extract. Add 1 tablespoon of sugar to sweeten slightly.

Garnish with sliced ​​strawberries and raspberries.

keyword: meringue, rose, pink, swirl, pistachio, mini pavlova, soft middle, recipe

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