Giant Rosewater Meringue

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These meringues are light and fragrant and oh so beautiful. Serve with whipped vanilla cream, sliced strawberries and a sprinkle of pistachios... umm heaven!


This recipe makes two meringues 

6 egg whites

330g caster sugar


Pink food colouring


Preheat a non fan assisted oven to 100°C.

With a food mixer ( or by hand if you are game) whisk the egg whites until they form soft peaks.

Sieve the sugar and fold into the egg whites. This would be on a slow setting using the food mixture, the key is to keep as much air in there as possible.

Finally stir in the rosewater and the food colour. For this streaky effect only mix the food colour to a certain point.

Line two baking sheets with parchment and pour half the mixture onto each.

Bake in the oven for 2 hours. Then turn off heat and allow to remain in the oven for another hour.

To serve, whipped cream or vanilla ice cream go best topped with fruit or nuts.