Making Better Bakes™

Rosewater & Vanilla Bean Egg White Meringues

Crisp, glossy, and cloud-like bites infused with a delicate floral twist.
Rosewater and Vanilla Bean Meringues made with Egg White Powder

Ingredients

  • 20g Making Better Bakes™ Egg White Powder
  • 140ml water
  • 200g fine caster sugar
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla bean paste
  • 1/2 tsp food-grade rosewater
  • Optional: A tiny drop of pink gel food coloring for pastel swirls

Method

  1. Preheat your oven to 110°C (90°C fan) and line a large baking tray with parchment paper.
  2. Whisk the Egg White Powder and water together until light and frothy.
  3. Add the cream of tartar and continue whipping until stiff, glossy peaks form.
  4. Gradually add the caster sugar one tablespoon at a time, beating constantly until the mixture is thick and shiny.
  5. Gently fold in the vanilla bean paste, rosewater, and a tiny streak of pink gel color if desired.
  6. Pipe or spoon neat rosettes onto your prepared baking tray.
  7. Bake for 90 minutes, then turn off the oven and let them cool completely inside without opening the door.

Deluxe Baking Tip

For an extra gourmet presentation, garnish the bases of your cooled meringues with crushed freeze-dried raspberries or edible rose petals right before serving.

Using Egg White Powder ensures your meringues maintain structural integrity, beautiful height, and a melt-in-the-mouth crisp exterior every time!

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