These sugary meringues, with crushed espresso-roasted coffee beans, are filled with a delicate rose-scented cream.
- ¼ cup espresso-roasted coffee beans
- 3 egg whites
- 1 cup caster sugar
- ¼ cup pistachio nuts, roughly chopped
- Few rose petals, for decoration
For the rose cream:
- 300ml double cream
- 1 tbsp icing sugar, sifted
- 2 tsp rose water
Preheat the oven to 180°C. Spread the coffee beans on a baking sheet and toast for 8 minutes. Allow to cool, then put in a plastic bag and crush with a rolling pin. Turn the oven to 140°C.
Whisk the egg whites and sugar in a bowl over a pan of hot water until thick.
Remove from the heat and continue whisking until the meringue holds stiff peaks. Whisk in the crushed beans.
Fill a piping bag fitted with a large star nozzle with the mixture and pipe about 40 small swirls on to two baking sheets lined with non-stick baking parchment. Leave some space between each swirl.
Sprinkle with the pistachio nuts. Bake the meringues for 2-2½ hours, or until dry and crisp, swapping the position of the baking trays halfway through the cooking time. Leave to cool, then remove from the paper.
To make the rose cream, whip the cream, icing sugar and rose water until soft peaks form. Use to sandwich the meringues together in pairs. Arrange on a serving plate and serve scattered with rose petals for decoration.