- 2 egg whites
- Castor Sugar equal to double the weight of the egg whites
- 1 tsp. Rosewater
First, here in America we do not have castor sugar. Castor sugar is a finer grind than granulated sugar but not as fine as confectioner’s sugar. You can use store bought confectioner’s sugar but it does have cornstarch. This is fine to use as it will not hurt your meringues in anyway but I was trying to recreate Scappi’s meringue so I chose to gring the sugar in a mortar until it was as fine as I wanted. Feel free to use a spice/coffee grinder for a faster method.
Scappi would have used ounces and the 12oz. pound but I actually used grams because they are more accurate.
After you have ground the sugar a little finer, crack your eggs whites into a bowl on a scale. Remember this amount. Put the egg whites into your mixing bowl and add double the amount of sugar. For example: my egg whites weighed 112 grams so I will need 224 grams of sugar.
Start beating the egg whites until they reach the soft peak stage. Start adding the sugar a tablespoon at a time and allow it to become mixed in before adding more. Keep doing this until all the sugar has been added. Add in the rosewater and continue whipping until they become glossy and form stiff peaks.
Preheat the oven to 275º. Line a baking sheet with parchment paper and form your zuccarini. I made mine about 2-3 inches in diameter. Bake them for 10-15 minutes until the surface is set. Cover them with a second piece of parchment paper and bake for another 20 minutes. If they release from the paper quickly and easily they are done. If they stick give them another 5 minutes or so.