Recipe by Sarah Phillips and Anita Chu © 2008 Sarah Phillips CraftyBaking.com
Meringue and photo by Anita< premium Member © Sarah Phillips
Anita, Premium Member, Says: "Hello to all the CraftyBaking (formerly Baking911) readers, and I hope you are having a Happy New Year! I’ve got many inspirations keeping me in the kitchen, not the least of which is thinking up new desserts for all the different holidays – it’s always nice to come up with a new slant on a traditional dessert, or imagine something entirely different.
As an alternative to all the rich chocolatey desserts associated with Valentine’s Day, I’m offering a light, dreamy, and equally romantic creation – rosewater meringues filled with fragrant roasted strawberries. The meringues are flavored with rosewater and rose syrup, their delicate floralness an ethereal counterpart to the intensely fruity, sweet strawberries. If you haven’t used rose syrup before, it’s a popular treat in India and the Middle East. A deep pink, gorgeously scented syrup, it is often stirred into milk with ice to make a refreshing take on a milkshake. Rose syrup can be found in many Indian groceries; if you can’t find any, using just rosewater will work fine.
See Sarah's excellent page on Eggs - Beating Techniques for Meringue for some great tips and techniques. One of the more intimidating parts of making meringues is whipping up the egg whites.
SARAH SAYS: You can start beating egg whites cold from the refrigerator; they will take a little longer to beat, but they will get as much volume as room temperature ones - the mixer blades will warm the whites as they beat
Although this recipe calls for piping heart shapes, you can make any forms you like, making this a wonderfully versatile recipe. You can also fill the meringue baskets with fresh fruit or pastry cream or whatever suits your fancy. Another elegant touch is to drizzle melted chocolate over the top -- see, you can get your chocolate fix with this dessert as well!
I hope you all have a sweet Valentine's Day!"
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