


I’ve resolved to write my recipes in a notebook as I go along, this way I can keep track of things, make notes on what to change for next time, and take the book with me to the shops. My previous method was notes scrawled on pieces of paper and the backs of envelopes, stuck to the fridge until they slid down to the floor, the many layers too heavy for the magnets holding them up.
At the weekend I volunteered to make the cake for my aunt’s birthday, after all that Christmas richness I really fancied trying to make something lighter, more spring-like and feminine. As usual with my family it needed to be gluten free, remembering a pistachio macaron I had in Paris last year I had this idea for some kind of tower of pistachio meringue. However there seemed to be a need for pistachio AND something, so after consideration and a little bit of trial, I made pistachio and rosewater meringues.
I post the recipe below but word of warning on using this. I am not sure if this is for everyone. Like some people do not like cardamom I could see how the rose flavour might not be for everyone. Luckily the people I made it for liked it and ate up every last piece, having second helpings each. When I have my shower in the morning with RENs Moroccan Rose Otto wash I think of this cake :)
Pistachio and Rosewater Meringue
4 egg whites
240g caster sugar
3/4 tsp rosewater
large handful of shelled chopped unsalted pistachios
1/2 red natural food colouring (optional)
two baking trays lined with baking parchment and greased
Preheat oven to 150°C.
In a completely clean and dry bowl whisk the egg whites until they are firm and can stand in peaks. Then whisk in a tablespoon of the sugar at a time until the mixture shines. Whisk in the rosewater and red food colouring. Gently fold in the pistachios keeping a handful back. Spread out onto the baking parchment into the shapes you need. I wanted three circles so I could make a layered cake. I should think smaller individual meringues would be nice too.
Bake for 1 hour, check they are done by seeing if you can lift them up without breaking them. Then leave them in the oven until it is cooled.
I served mine sandwiched with slightly sweetended and vanilla-ed cream, and the scattering of green pictachios over the top.