Swiss Meringue / Valentine Rose Meringue / Crispy & Chewy Swiss Meringue Flavored With Rose Water!!

Hello Guys !!

I wishing you all a very Happy Valentine’s day. Today my husband surprised with lovely Daisy flower bouquet (ran out of roses 🙂 !!!) , wether its rose or daisy I love my husband more than anything.. Last year Valentine’s, he brought me rose bouquet, I dried & preserved those flowers in glass jar and kept as decorative.

So here is my surprise Swiss Meringue flavored with rose water.. He really enjoyed & loved it !! I am very happy to share my recipe with you all !!




Valentine’s day special Swiss Meringue. I am not a good baker, but I am really trying to be perfect. This is my second attempt meringue. Baking meringue isn’t a easy thing, this time I got perfect texture like crispy outer & chewy inside, but my meringue got lightly discolored. I baked to 200 degree, but my meringue start to get change its color, so I reduced to 180 – 190 degree F. So always bake meringue under 200 degree F.

Meringue is a type of dessert, often associated with French, Swiss, and Italian cuisine. It is made from whipped egg whites and sugar, and occasionally an acid such as cream of tartar or a small amount of vinegar or lemon juice are added. In meringue, cornstarch or gelatin may also be added as a binding agent. The addition of confectionery sugar is good enough, which usually contains corn starch.

Meringues are often flavored with vanilla and a small amount of almond or coconut extract, although these extracts are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam. They are light, airy and sweet confections.

Homemade meringues are often chewy and soft with a crisp exterior.

Swiss meringue is prepared by gently beating egg whites and sugar in a pan that sits above boiling water, without touching it. When the mixture reaches 120 to 130 degrees Fahrenheit and the sugar is completely dissolved, the mixture is pulled off the heat and beaten vigorously to increase and attain full volume and then at a lower speed until cool and very stiff. Swiss meringue is smoother, silkier, and somewhat denser than French meringue and is often used as a base for buttercream frostings (







Egg whites (room temperature) – 3 nos. (large)

Granulated sugar – 3/4 cup

Salt – 1/4 tsp

Cream of tatar – 1/4 tsp

Rose water – 1 tsp

Red food color – few drops

IMG_5928 IMG_5931 IMG_5934 IMG_5935 IMG_5938 IMG_5941 IMG_5946 IMG_5950 IMG_5951


  • Preheat the oven 190 degree F. Line the baking sheet with silicon mat or wax papper
  • Whisk together the egg whites and sugar in a medium sized heatproof bowl.
  • Now place the bowl over a small pan with simmering water, making sure the water doesn’t touch the bowl.
  • Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes (test by rubbing between your fingers; the mixture shouldn’t feel grainy).
  • Now add cream of tartar & salt to the mixture.
  • Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes.
  • Add rose water, food color and mix until combined.
  • Bake the meringues for app. 1 1/2 to 1 3/4 hours by rotating the baking sheet from front to back (about half way through) to ensure even baking.
  • Serve & enjoy with berries & fresh cream !!




  • Use always room temperature eggs. Be careful while separating whites & yolks. There shouldn’t be any trace of yolk.
  • Always use heavy weight or thick baking sheet.
  • This meringue works well for piping shapes and baking them until crisp.
  • Once meringues are done when they are pale in color, fairly crisp & it will release easily from parchment paper.
  • Turn off the oven, open the door and leave the meringues in the oven to finish drying several hours or overnight.
  • Meringues can be covered and stored at room temperature for several days.
  • It can be rewhipped if necessary.

Christmas Tutti Frutti Cake / Christmas Fruit Cake !!

Hi Guys, Happy holidays !! I am sorry for the past one month,  I am couldn’t post any recipes. I was quite little busy with other stuffs. I am glad and happy that I am back with my new recipes. This cake is one of the most famous recipe for Christmas & New year special in India. Celebrate this Holiday Season with my tasty & light tutti frutti cake recipe. For every New year my dad used to buy it & this cake is one of my favorite. It is light to eat. Hope you guys enjoy it.

Here is one more thing to introduce my brand new Kitchen-Aid stand mixer gifted by my lovable husband for our second anniversary.  Am so happy this is my first recipe that I used my stand mixer. It pretty done well…ha ha





Unsalted butter, room temperature – 1/2 cup or 1 stick

Granulated white sugar – 1/2 cup

Eggs, room temperature – 3 large

Pure vanilla extract – 1/2 tsp

Tutti frutti – 1 cup

All-purpose flour – 2 cups

Baking powder – 1 tsp

Salt – 1/4 tsp

Zest of one small lemon (outer skin)

Milk (whole or reduced fat) – 1/4 cup


IMG_0372 IMG_0373 IMG_0374 IMG_0378 IMG_0380

  • Preheat oven to 350 degrees F, with the oven rack in the center of the oven.
  • Grease with butter, or spray with a nonstick vegetable spray, a 8.5 inch loaf pan.
  • In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest.
  • In the bowl of your electric stand mixer or with a hand mixer, beat the butter and sugar until light and fluffy.
  • Now add the eggs, one at a time, beating well after each addition.
  • Scrape down the sides of the bowl as needed.
  • Add the vanilla extracts.
  • Beat in half the flour mixture just until incorporated.
  • Add the tutti frutti and beat until incorporated.
  • Then beat in the milk and then the remaining flour mixture.
  • Scrape the batter into the prepared pan.
  • Bake for about 60 -70 minutes or until a toothpick inserted into the center comes out clean. 
  • Remove from oven and let it cool on a wire rack for about 20 – 30 minutes.
  • Serve with a scoop of ice cream and enjoy it.


  • While adding eggs the mixture looks scramble, but don’t worry after adding flour everything comes together.
  • If you find the cake is browning too much, cover with a piece of aluminum foil.