Rose Meringue Puffs
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Prepare the meringue paste as directed previously.
Color part of the meringue pink and flavor with rose extract.
Bake
Drop large marble-sized pieces onto greased and dried baking pans using a piping bag.
Bake slowly at 300°F (150°C) without browning until they rise and appear gauzy.
Monitor baking closely, as the first batch may melt together if the heat is too high.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Meringue paste
- Egg whites and sugar whipped into foam that sets into the puffs' airy structure.
- Rose extract
- Adds floral aroma to the meringue.
The step that matters
Bake slowly without browning. Meringue is mostly protein and sugar foam. High heat can set the outside too fast, cause browning, and make the puffs collapse or melt together, so slow, gentle baking lets them dry and rise evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.