Ingredients and Weight:
- Meringue Cookies: 12 Large eggs whites
- Sugar: 2 cups
- Cornstarch: 1 tbsp
- White Vinegar: 1 tsp
- Salt: 1/2 tsp
- Rose Water: 1 tsp
- Cream Filling:
- Heavy cream: 1 1/2 cups
- Sugar: 1/4 cup
- Cream cheese, at room temperature: 12 oz
- Vanilla extract: 1 tsp
- Rose petals, for garnish: 1/4 cup
Preparation Time:
- Meringue Cookies: 40 minutes
- Cream Filling: 30 minutes
- Assembly: 1 hour
Cooking Time:
- Meringue Cookies: 45-60 minutes
Cooking Difficulty Level:
Preparation Method Steps:
- Make the Meringue Cookies: Beat egg whites, sugar, cornstarch, vinegar, and salt until stiff peaks form. Pipe meringue onto a parchment-lined baking sheet into 8-9 disks or create two large swirly pavlovas.
- Bake the Meringue Cookies: Bake at 225°F (110°C) for 45-60 minutes or until tops are crisp and dry. Turn off oven and let meringues cool completely.
- Make the Cream Filling: In a large bowl, whip heavy cream until stiff peaks form. Gradually add sugar. In a separate bowl, beat cream cheese until smooth. Gradually add whipped cream and vanilla.
- Assemble the Cakes: Place a cooled meringue disk on a serving plate. Spread with cream filling. Repeat layers. Top with another meringue disk. Garnish with rose petals.
Nutritional Information:
(Per serving for 8 people)
Calories: 350
Fat: 20g
Carbohydrates: 40g
Protein: 10g
Dish Characteristics:
- Crispy and light meringue cookies
- Creamy and tangy rose-infused cream filling
- Delicate and flavorful rose petal garnish
User Comments:
- "The meringue cookies were so light and airy, and the cream filling was absolutely perfect. The rose water added a beautiful flavor!"
- "I made this for a dinner party, and it was a huge hit! Everyone loved the unique flavor."
- "It was a bit time-consuming to make the meringue cookies, but it was totally worth it."
Special Precautions and Tips:
- Make sure to beat the egg whites until stiff peaks form for a stable meringue.
- Do not overbake the meringue cookies, or they will become tough.
- Allow the meringues to cool completely before assembling the cakes, or the cream filling will melt.
