In most the markets in Morocco you will find a vendor selling dried rose buds and gorgeous rose water. It is used in everything from deserts and pastries to cooling eye patches…
It is a wonderful delicate flavouring and adds such a unique taste to everything.
I saw these in Julie Le Clerc’s very gorgeous looking book, “Taking Tea in the Medina” and just had to make them……..
3 egg whites
1 cup castor sugar
1-2 tsp rose water
Preheat the oven to 100°C. Line two oven trays with baking paper.
Whisk egg whites until stiff but not dry. Add 1 tbs of the sugar and whisk. Gradually add in the rest of the sugar until the mixture is glossy. Whisk in the rose water.
Spoon or pipe small mounds onto the oven trays and bake for 1 hour or until dry and crisp.
I baked them for an hour and left in the oven after switching it off to cool.
A delicious alternative to normal meringues…