As a result of making some hollandaise sauce one night to go with some delicious Cornish asparagus (sadly not our own – yet), I had a couple of egg whites knocking around in the fridge that needed using up.
I also had a rose which was just about to open. A beautiful deep red scented rose that was going to have the elegance bashed out of it by the high winds we were experiencing that day. I could of course make rose syrup with it. But my mind went back to a party I’d hosted a few years ago when I’d made rose meringues to much adulation and applause (well perhaps only the latter). Brilliant, I’d make those.
Could I find the recipe anywhere? No, of course not. Oh well, it shouldn’t be that difficult to work out I thought. And actually it wasn’t. I was rather surprised though to find the egg whites went blue rather than pink when I added the rose petals. I’m a bit cross with myself for not taking a picture at this stage, because it was such an unusual colour.
In fact I’d just read a post by Johanna GGG all about blue foods or the lack of them that very morning. I shouldn’t have been surprised because remembering back, the very same thing had happened the last time. Egg whites must be quite alkaline I guess. To my disappointment, the meringues lost their blueness in the oven.
What To Make With Leftover Egg Yolks
This recipe leaves one leftover egg yolk. However, I always see this as a good opportunity to make something else. That something else is usually some sort of custard. But there are other delicious options.
Here are all the recipes on Tin and Thyme that use only egg yolks.
Rose and White Chocolate Meringues
- Whizzed the rose petals (having removed the bitter bases) in a food processor with 100g granulated sugar until they were finely chopped and the sugar had turned a deep pink.
- Whisked the egg whites until firm.
- Continued to whisk adding the sugar spoonful by spoonful until the mixture was stiff.
- Dropped spoonfuls onto a lined baking sheet and baked for 1 hour at 125C.
- Left to cool on a wire rack.
- Added 1 tsp rose water to 100ml double cream and whipped until softly peaked.
- Stirred in 120g 0% fat Greek yogurt.
- Grated 50ml white chocolate (G&B) using my new grater. This time I more sensibly used a bowl whose rim fitted under the grater and I didn’t lose any of the gratings at all.
- Stirred this into the cream and sandwiched the meringues together with it.
- If I was into dainty, I could have made twice as many as I did, but as you can see I went for 4 doorsteps instead leaving me with one half left over to try out as cook’s treat (as if I didn’t get enough treats).
The meringues had a lovely subtle rose flavour to them. They were crisp on the outside and chewy in the middle, which is just how I like them. The tartness of the yogurt offset the sweetness of the meringues and to be honest, I’m not really sure what the white chocolate brought along. I’d added just the right amount of rose water for the cream to echo the taste of rose in the meringues without being overwhelming or too sickly. At least I now have a recipe for the next time I’m inspired to make rose meringues.
If you fancy having a go at some vegan meringues, I also have a recipe for brown sugar aquafaba meringues.