Scattered with a few berries and a dollop of cream or berry coulis, these make a wonderful treat.
Makes about 24
pinch of salt
1 cup caster sugar
1½ tsp rosewater
pink food colouring
edible dried rose petals, to decorate
1 Preheat oven to 120°C. Line 2 large baking trays with baking paper. Using an electric beater, beat eggwhites and salt until soft peaks form. With beater motor running, slowly add sugar, 1 tbsp at a time. Beat until thick, glossy and sugar is dissolved.
2 Add rosewater and food colouring, drop by drop, beating after each addition until desired colour. Drop heaped tablespoonfuls of meringue onto prepared baking trays. Sprinkle with rose petals.
3 Bake for 1 hour 15 minutes. Turn oven off. Allow meringue to cool in oven with door slightly ajar. Serve piled on a cake stand.