Ep 3: Rosewater meringue
3 egg whites
1 cup caster sugar
2 teaspoons rose water
pink food colouring
fresh spray-free rose petals to decorate
Preheat oven to 120 degrees celsius. Line two baking trays
with non-stick baking paper.
Beat the egg whites with an electric mixer in a glass, metal or china bowl (no plastic) until stiff. Gradually, a spoonful at a time, add the sugar. Beat until thick and glossy with all the sugar dissolved. Add the rosewater and food colouring - just a wee drop at a time to the desired pinkness.
Dollop out heaped tablespoons onto the prepared trays OR fill icing bags and pipe onto trays in a tight circle ending in the middle to give height. Bake for 50 - 60 minutes until the meringues lift easily away from the paper. Cool on a wire rack. Can be store in an airtight container for 4 - 5 days.
These can be sandwiched together with whipped cream and if desired, garnished with fresh rose petals.