1 pinch of “Saffron Only” saffron equivalent to 6 strands (or more!)
½ tsp cream of tartar
½ tsp cornflour
4 egg whites
200g caster sugar
½ tsp white vinegar
1 pinch of “Saffron Only” saffron
500ml full-cream milk
½ cup caster sugar
4 egg yolks
¼ cup corn flour
¼ cup plain flour
Barberries, rose petals and fairy floss, to decorate
Preheat oven to 110°C fan-forced. Line a baking tray with baking paper.
Place the saffron in a small jug with 1 tablespoon of warm water and stand for 5 minutes.
Sift cream of tartar and cornflour together in a small bowl.
Place egg whites in a bowl of an electric mixer and beat on medium speed until soft peaks form. Gradually add sugar, beating continually until glossy and stiff peaks form.
Using a large metal spoon gently fold saffron mixture, vinegar and flour mixture through meringue.
Using two large dessertspoons drop four large spoons of mixture onto prepared tray, allowing some space between each meringue for air to circulate. Bake for 1 hour or until dry. Turn off oven and place a wooden spoon in the door of the oven to hold it open slightly. Cool meringues in oven.
Meanwhile, make Saffron Cream: place saffron in a small jug with 1 tablespoon of hot water.
Line a medium bowl with plastic wrap allowing edges to overhang. Combine milk, 60g of the sugar and saffron mixture in a small saucepan and bring boil to the boil. Remove from heat.
Place reserved egg yolks, remaining sugar and sifted flour and cornflour in a bowl of an electric mixer. Whisk on high for 3 minutes or until mixture this thick and creamy.
Still gradually add warm saffron milk mixture to egg mixture, whisking constantly until combined. Return milk mixture to saucepan and stir over medium heat until mixture has thickened. Transfer to plastic lined bowl, covering completely with plastic wrap. Refrigerate 1 hour or until cooled completely.
Place Persian Meringues on serving plates. Top with Saffron Cream and sprinkle with Barberries, rose petals and fairy floss.
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