Scattered with a few berries and a dollop of cream or berry coulis, these Rosewater Meringues make a wonderful treat or edible gift.
Rosewater Meringues Recipe
Makes about 24
Ingredients:
4 eggwhites
pinch of salt
1 cup caster sugar
1½ tsp rosewater
pink food colouring
edible dried rose petals, to decorate
Method:
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.
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.
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.
