I'm sure you've noticed that I participate in a lot of baking/blogging challenges. Sometimes I have a recipe that I want to make that fits and other times I create a recipe specifically for the challenge. This is a creation recipe for 2 challenges - one an old favourite and another a brand new challenge.
Firstly, Tea Time Treats hosted by Karen from Lavender and Lovage and co-hosted by Kate from What Kate Baked set a lovely FLORAL theme for May. As Karen's birthday is in May, she asked us to send in something with floral flavours and flowers. Happpy (belated) birthday Karen - I hope you enjoy these :)
Secondly, a new challenge I discovered which is the Improv Challenge hosted by Kristen from Frugal Antics of a Harried Homemaker. It's a monthly party where everyone takes the same two assigned ingredients and lets their imaginations run wild. This month the two ingredients are strawberries and cream.
So I got to thinking about what to make for each of these challenges and then came up with something that would fit both. The inspiration comes from these lemon meringue kisses I made for a friend's birthday last year. I decided to make Rose & Strawberry Kisses which is floral and contains strawberries and cream!
Colour co-ordinated ingredients :) I found this lovely concentrated Rose culinary essence at an Asian grocery store - it is AMAZING!! I would highly recommend this over rose water (which is what you can buy at a supermarket). The colour and flavour is intense and it tastes great! You can really smell and taste the rose. I'm so glad I found this (amongst other things)
I made a few large meringues so I could have a Royal Rose Eton Mess - crushed meringue with strawberries and cream, fresh strawberries topped with a 'strawberry crown' I won't lie... I ate the whole bowl myself (in 2 sittings)
For the meringue shells (I made a double recipe which yielded 76 stars or 38 kisses and 3 large meringues for my eton mess)
This is for a SINGLE recipe which makes ~40 stars or 20 kisses
2 egg whites
pinch of salt
150g caster sugar
2 teaspoons rose essence
optional : drop of pink food colouring
- Preheat oven to 90C.
- Line 2 baking sheets with greaseproof paper.
- Whisk egg whites in an electric mixer until foamy.
- Add salt and increase speed to medium-high.
- Slowly sprinkle in the sugar.
- Continue to beat eggs until they become thick, glossy and hold stiff peaks.
- Add the rose essence and a drop of pink food colouring.
- Spoon into piping bag.
- Pipe little stars as shown using a star tip onto the baking sheets.
- Using the back of a spoon, flatten out half of the stars, making them as flat as possible (for the bottom) but not necessarily making them larger.
- Bake for 2 hours until they are no longer sticky.
- Store in an airtight container.
For the filling
- Finely chop a bowl of fresh strawberries that have been washed and hulled.
- Whip a carton of whipping cream or double cream until firm.
- Stir the strawberries into the cream.
- Place 1 teaspoon of strawberries & cream filling on a 'flat' star and top with another similar sized star.
- Serve immediately if possible.