ROSES, FIGS AND PINOT NOIR
- Prep Time: 60
- Cook Time: 60
- Total Time: 2 hours
- Yield: 4
- Category: Baked
Description
Rose-water flavoured Meringues which can be made in advance and filled with summer fruits
Ingredients
Meringue baskets
The great thing about these meringues is that they can be made up to a week in advance and stored in an airtight container. They are super for filling with all kind of summer fruits.
The whites of 3 eggs
A quarter teaspoon of cream of tartar
1 tsp of rosewater
A small pinch of salt
Rosewater chocolate figs(Allow for 2 figs per person)
180 g slab of fine milk chocolate
1 tsp of rosewater
1 Tbsp of cream
Instructions
Meringues
When making meringues, it is very important to use a very clean stainless steel bowl. Whisk your egg whites with the cream of tartar and salt until stiff and peaking. Add the sugar slowly, beating after each added spoonful.
Once all the sugar is beaten in, add the rosewater.
Coat a baking tray with greaseproof paper and use a large piping nozzle, pipe the baskets onto to the paper and put into a low oven (120C) for an hour, or until they are firm to the touch. Switch off oven, leaving meringues to dry out until the oven is completely cool.
Melt the chocolate slowly in a double-boiler, adding cream and rosewater.
Dip the figs in the chocolate mixture and place on a platter covered with greaseproof paper. Refrigerate until required.
Options
Drizzle with honey and nuts.
Add a dollop of crème fraiche, whipped cream or ice cream.
