Silpat Giveaway + Rosewater Raspberry Pistachio Meringue Recipe!

One of the very first baking tools I invested in was a Silpat mat.  These silicone mats are an amazing alternative to using parchment paper!  They are reusable, and literally NOTHING sticks to them!  I've used them for cookies, macarons, and chocolate designs.  They are truly a baking staple, and because I love them so much, I am partnering with Silpat to give away one of their mats!  Details to enter the giveaway are at the end of this post :)

To celebrate this awesome giveaway, I also wanted to share a delicious recipe for Rosewater Raspberry Pistachio Meringues!  I did a post on regular meringue cookies last week, so I wanted to kick it up a notch by doing a little different take on them. I always thought that I could only make meringues on parchment paper, but I tried them out with my Silpat and was impressed by the results!  They peeled off very easily!


2 egg whites, room temperature (best to use older egg whites)

1/4 tsp cream of tartar

1/2 cup sugar

1/2 tsp rosewater

Crushed pistachios

Crushed freeze dried raspberries

  1. Preheat oven to 250 degrees Fahrenheit.

  2. Place egg whites and cream of tartar in your clean mixing bowl.

  3. Using your whisk attachment, start your mixer on medium low, then after a minute, increase to medium high speed.

  4. Once you notice soft peaks forming, add your sugar in, a tablespoon at a time.

  5. After all your sugar is added in, stop your mixer and use a rubber spatula to scrape the sides down.

  6. Turn your mixer to high speed, and continue mixing until stiff peaks form.

  7. One way to test this is to dip your whisk into your mixture, remove it, and a “bird’s peak” should form at the end of your whisk.  

  8. Add in your rosewater, and continue to mix until combined.  

  9. Transfer your meringue to a piping bag with a tip of your choice.  You can also use a ziplock bag and cut the corner off.

  10. Pipe your meringues onto your Silpat about an inch apart.  

  11. Sprinkle your crushed pistachios and freeze dried raspberries over each meringue.

  12. Place in your oven for 30-45 minutes.  Crack your oven door open at around 30 minutes to check on your meringues.  If they are dry to the touch and firm, they are ready.  If they are still soft, keep them in for another 15 minutes and keep checking on them.

  13. Turn your oven off and let the meringues cool in there for 30 minutes.  Then remove from the oven and let cool on a wire rack.

  14. Your meringues should be able to come off your Silpat easily.  They will keep in an airtight container for about a week.

To enter the SILPAT GIVEAWAY, all you need to do is like my post on Instagram, follow me and Silpat, tag a friend you'd love to bake with, and make sure that you're signed up to be on my newsletter!  (If you're already subscribed, you can skip the last step!)

The giveaway will close on Friday, August 4th at 11:30 PM PST.

Visit Silpat for all their other products!

Here is a link to purchase the same mat featured on this post!


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