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Picking Rose Petals & a Recipe for Rosy Rooibos Meringues

Rosy Rooibos Meringues
I remember the grass was so green and soft that I refused to wear shoes {so my toes wouldn’t miss out on the cool goodness that my Babcia’s backyard had to offer}. I was about six years old, and my grandma and I were picking roses from her garden; after snipping the hearty stems and nursing our poor, pricked fingers, we sat on the grass and picked off each delicate, pink petal.  Later on that afternoon, my Babcia swirled the petals in an old jar – along with a few ingredients I didn’t recognize – and created the most beautifully scented perfume I’d ever smelled.

Rosy Rooibos Meringues
It’s the memory of that day that piqued my interest in rose petals – not the actual flowers {I’m a peony girl} – but that sweet, deep scent… and, consequently the flavour.

Rosy Rooibos Meringues
I wanted to incorporate it into something sweet and delicious, which is how these Rosy Rooibos Meringues came about. They’re lightly laced with organic rose petals and organic, loose rooibos tea. The flavours complement one another, and are heightened with the added essence of vanilla.  I created this recipe using less sugar than tradition meringues, so the unique combination of ingredients wouldn’t be overshadowed; the result is a decadent, yet light dessert that boasts a similar texture to that of a homemade marshmallow.

Rose Petals
Rosy Rooibos Meringues
Makes 12

¼ teaspoon cream of tartar
1/8 teaspoon sea salt
½ cup granulated sugar
3 large egg whites, at room temperature
¼ teaspoon white vinegar
½ teaspoon pure vanilla extract (or vanilla bean paste)
1 heaping teaspoon lose rooibos tea
1 teaspoon dried edible rose petals, plus more for decorating (optional)

1. Preheat oven to 250 degrees Fahrenheit and line a large baking sheet with parchment paper.

2. Combine cream of tartar, sea salt, and sugar in a small bowl, set aside. In a large bowl, beat egg whites on medium-high speed with an electric mixer, until light, soft peaks form. With the mixer running, add the sugar mixture, one tablespoon at a time, scraping down the sides of the bowl if necessary. Continue to beat for 3-4 minutes, or until stiff, glossy peaks form. Add the vinegar and mix for 10 seconds; add the remaining ingredients (vanilla thru rose petals) and mix on low speed just until incorporated.

3. Transfer the meringue to a piping bag fit with a large star shaped tip (or shape of your choice). Pipe 12 meringues onto the parchment lined baking sheet, sprinkle with rose petals (if desired), and bake in the preheated oven for 1 hour. Turn the oven off, open the door, and let the meringues cool to room temperature while still in the oven, about 1 hour.

4. Store in an airtight container at room temperature for up to 3 days.


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