These meringues are from a recipe I found in a newspaper a few years ago and only just resurrected recently. I think they’re an Ottolenghi recipe and they work extremely well. Cooking the sugar first seems like a hassle but it gives them a lovely hint of caramel and some colour. This obviously makes quite a lot of meringues, depending on how big you make them, but you can scale it down (or up) by using twice the weight of sugar to egg whites. To give you an idea, 3 egg whites worth makes about 12 smallish meringues.
600g caster sugar
300g egg whites (about 10 eggs)
2 tbsp rosewater
60 pistachio nibs
Preheat the oven to 200C. Spread sugar evenly over a large oven tray lined with baking parchment.
Place tray in the oven for about 5-8 mins until the sugar starts to dissolve a little at the edges. While the sugar is in the oven, place the egg whites in a bowl. When the sugar is almost ready, start to beat them on a high speed for about a minute until they just begin to froth up.
Pour the sugar onto the egg whites and continue whisking. Add the rosewater and keep beating for 10 mins or until cold.
Turn down the oven to 100C and shape the meringues on a lined tray, then sprinkle them with pistachios.
Cook for around two hours, or until they are crisp.