Orange, Hazelnut, And Rose/Pistachio Crispy Meringues

  1. Preheat oven to 200 degrees Celsius.
  2. Pour the granulated sugar on a baking tray lined with parchment paper and bake it for 5 minutes.
  3. Lower the oven to 100 C.
  4. Meanwhile, beat the egg whites at low speed. When they start to form bubbles, increase the speed until the whites form peaks.
  5. Gradually add the hot sugar, a tablespoon at a time.
  6. When you have added the whole sugar, continue to whisk rapidly for 5-7 minutes. (You shouldn't feel grains of sugar in the texture of the egg whites).
  7. Separate the egg whites in three bowls.
  8. For each fragrance, incorporate the flavors in the egg whites: zest of 1/2 orange in the first bowl, rose water and pistachio powder in the second bowl, and ground hazelnuts in the third bowl.
  9. Take 3 disposable pastry bags.
  10. Turn over the first bag on your hand, and put a little bit of liquid orange dye on a brush. On the inside of the bag, pull 4 strokes of dye color. Turn the pastry bag and fill it with the orange flavored whites. Cut the bag 2.5 to 3 centimeter from the tip, and pipe out the meringues on the baking sheet covered with parchment paper (the first meringues will not be very colourful).
  11. Repeat with the second pastry bag, the liquid pink coloring, and the rose/pistachio meringue. As for the hazelnut meringues, simply pipe them out on the baking sheet and sprinkle them with finely grated chocolate before baking.
  12. Feel free to use the raw whites to stick the parchment paper to the corners of the oven plate as they will act as glue. Bake for 1 hour.
  13. Meringues will keep in an airtight container for 2 weeks.

sugar, egg whites, orange, water, pistachio powder, ground hazelnuts, orange liquid, liquid pink coloring, chocolate

Taken from www.yummly.com/recipe/Orange_-Hazelnut_-and-Rose_Pistachio-Crispy-Meringues-781863 (may not work)

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