Meringues with raspberry and rosewater

A splash of rose water is sufficient for an unforgettable recipe. Join this recipe with Roasted Bean and Queso Fresco and Delicious Avocado Stuffed with Shrimp.

Ingredients

• 3 egg whites, room time
• 1/4 tsp. salt
• 1 1/2 tbsp. raspberry gelatin powder
• 3/4 cup sugar
• 1/4 tsp. rose water
• 1/4 tsp. white vinegar

Preparation

• Preheat oven to 250 ° F. 
• In an electric mixer, beat egg whites until soft peaks form. Add sugar and gelatin slowly to dissolve sugar. Continue beating until stiff peaks form. Finally, add the rose water and vinegar. Beat 15 seconds. 
• Transfer the meringue to a piping with large star tip or a disposable bag. 
• Spray a baking sheet with cooking spray and lined with parchment paper. 
• Using the sleeve, a small meringues leaving 1 inch between them, more about 24 per can. 
• Bake 1 hour. Turn off the oven and let stand in oven 15-30 minutes, until thoroughly dry.

Servings: 60

Country:  International

Season / Occasion: Mother's Day

Main Ingredient:  Eggs