Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Dolce: Persian Orange Blossom and Rosewater Meringues

Good final

For many years, my family would hole up in a Kosher hotel on Passover, trying to avoid the many cooking complications that come along with such an ingredient-restrictive holiday. On Passover, you can’t eat anything with risen flour – no bread, no cake, no pasta. Dessert is especially complicated. I remember sitting on the hotel lawn gouging myself on coconut macaroons, chocolate, and marzipan, then immediately throwing it all up. In one fell swoop, I removed any desire to eat the most typical Passover desserts.

After the hotel days, we would go to my grandparents. My grandmother always ordered a plum tart with a ground matzah crust – it sounds disgusting, but was actually divine. Unfortunately, I stumbled upon the price tag, and I knew then that such an elegant tart would never grace my Passover table. Later, when my mom, husband, and I started hosting the Passover meal, we were determined to find a simple (and affordable) dessert. We discovered meringues, and I can confidently say, we’re sticking with them.

These meringues are a Persian twist on our traditional pecan and brown sugar version. They incorporate the flavors you usually find in a Persian ice cream shop – orange blossom, rosewater, pistachio. They are incredibly simple to make (if you can hold a hand mixer for 10 minutes, you’re more than half way there). And they’re a perfectly light dessert to end a heavy meal. –jaime

If you like these flavors, I recommend you also try our Orange Blossom Applesauce or Rose-scented Almond Cookies.

Ingredients

Note: The floral waters and nuts are interchangeable here. I made two versions (1 recipe of each) – orange blossom-pistachio and rosewater-almond – but feel free to try any nuts or combos you desire. This recipe makes around 15 tablespoon-sized meringues.

2 egg whites

1/2 cup sugar

1 1/4 tsp. rosewater or orange blossom water (it’s only around $3/bottle at Middle Eastern markets, more at a Whole Foods or gourmet market)

1/4 cup pistachios, almonds, or other preferred nuts + some more for garnish

Directions

1. Preheat oven to 275. Line baking sheet with parchment paper.

2. Start beating egg whites with a mixer. Once the eggs stiffen, gradually add in sugar.

3. Continue beating until the mixture looks shiny (see photo below). Add preferred floral water and beat two more minutes. Stir in nuts.

4. Using a tablespoon, spoon meringue mixture onto the baking sheet, about 1 1/2 inches apart. For smaller meringues, use a teaspoon.

5. Sprinkle any remaining nuts on top for decoration.

6. Bake 35-45 minutes, until the meringues are mostly hardened.

7. If you like meringues crispy rather than chewy, turn the oven off, and let the meringues sit in the oven for an additional hour.

Good meringue batter

Egg whites should look like this before adding in the flower water.

Good meringue rows

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11 comments on “Dolce: Persian Orange Blossom and Rosewater Meringues

  1. Vanessa-Jane Chapman
    March 22, 2013

    They look really good! Rosewater makes me think so much of my grandmother – she cooked with it, she cleansed her face with it, she put it in her tea, it was always with her in one form or another! I love pistachios too, I made pistachio bark and posted it on my second blog last week, I couldn’t stop eating it!

    • mezzeanddolce
      March 22, 2013

      I love both orange blossom and rosewater – for cooking or body/facial treatment. I recently realized that the familiar smell in a cream I sometimes use from the Body Shop is orange blossom. I love it! Anyway, we will have to check out your pistachio bark!

  2. Beth (OMG! Yummy)
    March 23, 2013

    Tasting Jerusalem focused on rose water and rose petals in February! So excited to see another great way to use those unique ingredients. And I might just make these for Monday and Tuesday night. They look terrific! I made ghraybeh in Feb for our theme and just loved the pistachio with the rose water.

  3. Pingback: Matzo Farfel Kugel for Passover - OMG! Yummy

  4. Laurie Leiber
    April 1, 2013

    I made the Orange Blossom and Pistachio Meringues for the first night of Passover. They were a total hit! I added a teaspoon of potato starch to see if I could make them stable with a wee bit less sugar. It seemed to work. I made mine small – about a teaspoon and a half – so they were tiny and delicate. Easy and really yummy!!

    • mezzeanddolce
      April 3, 2013

      I’m do glad that you liked them Laurie! Sarah mentioned that you tried them. And thanks for sharing your experimentation with us. I’ll have to keep it mind for next year! -Jaime

  5. Pingback: Mezze: Pita-crusted Cauliflower with Muhammara | Mezze & Dolce

  6. Pingback: Introducing M & D’s Inspiring Ingredient of the Month: Pistachio! | Mezze & Dolce

  7. Pingback: Rosewater | Our Top 5 Recipes | Mezze & Dolce

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This entry was posted on March 21, 2013 by in Cookies, Dolce, Uncategorized and tagged , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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