Rosewater Meringues

By Dixie Elliott

Rosewater Meringues
These sweet delicate meringues melt in the mouth and look wonderful piled high on a cake stand or platter

Scattered with a few berries and a dollop of cream or berry coulis, these make a wonderful treat.

Makes about 24

4 eggwhites

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.

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