November 25, 2015
These Mediterranean Pistachio Rose Water Meringue with a soft creamy center, piled on a serving platter after a meal is simple and charming. The exotic fragrance of chopped green pistachios, rose water and hot sugar, baked into a dry and crispy meringue satisfies your appetite for a sweet finish after a delightful meal. The amount of rose water called for in this recipe doesn’t produce a strong rose taste. If you wish for more, you can add as much as 2 more teaspoons.
Please consult The Finer Cookie’s complete tutorial on how to whip egg whites. You’ll find other helpful How-To’s on the page as well.
This recipe comes from Ottolenghi: The Cookbook. For a complete reference, see below.
The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.