A Perfect Pantry
Meringues with Lemon Butter and Pomegranate and Rosewater Syrup
- PREP TIME
20 min - COOK TIME
25 min - READY TIME
45 min - SERVINGS
16
Ingredients
- 2 x 59g free range egg whites
- 1/2 cup caster sugar
- 3/4 cup white sugar
- 1/2 cup water
- 1 teaspoon rose water
- 1/2 cup pomegranate jewels
- 4 tablespoons lemon butter
Directions
- Preheat a fan forced oven to 150C. Spray two oven trays with canola oil spray and line with baking paper.
- Using an electric mixer, whisk the egg whites until they form soft peaks. Whisking on high, add the sugar slowly, a tablespoon at a time. Whisk for 6 minutes and then check the consistency by rubbing a small amount of the egg white mixture between your fingers. If you can feel sugar, you need to keep whisking.
- Spoon 2 tablespoon sized scoops of meringue onto the baking trays, 6cm apart. Bake for 25 minutes.
- In a 1 litre saucepan, add the sugar, water and rose water. Stir until dissolved and then simmer for 10 minutes over a medium heat. Allow to cool.
- Add the pomegranate to the syrup and gently crush with a fork until the colour is light pink. Place 1 teaspoon of lemon butter onto each meringue and top with 1 tablespoon of syrup. Serve immediately.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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