Photo by: Richard Learoyd

Pistachio and rosewater meringues

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600g caster sugar
300g free-range egg whites (about 10)
2 tsp rosewater (page xii)
60g pistachio nuts, finely chopped

If you ask someone if they’ve heard of Ottolenghi, the answer is often, ‘Yes, I know, it’s the place with the meringues’. Though we learned how to make the giant meringues at Baker and Spice, it was our multiflavoured, multicoloured ones (proudly filling our windows) that became synonymous with Ottolenghi and earned us lots of imitators, both good and bad. And now, whether we like it or not, we are identified with those giant balls of sweetness. To make meringues you need a good freestanding electric mixer.
Making them by hand is out of the question and using a handheld electric mixer is also not very practical, as the mixture needs a long whisking time and turns too hard for most weak machines.

Makes 12 large meringues

(p 249, The Ottolenghi cookbook)


The method for this recipe is available in the book Ottolenghi, The Cookbook, available to buy here.
Ottolenghi, The Cookbook |

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Perfect with

  1. Rose water 100%

    Rose water 100%

  2. Green pistachio kernels

    These vivid green kernels bring a jewel-like elegance to all dishes they are sprinkled upon

    Green pistachio kernels


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