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Raspberry and rose petal meringues
Makes 12 sandwiches Desserts and puddings
Ingredients
- 4 egg whites
- 200g caster sugar
- 1-2 drops pink food colouring or grenadine
For the filling
- 300ml double cream
- 125g raspberries
To serve
- white and pink rose petals
- 125g raspberries
Method
Preheat the oven to 150ºC/300ºF/Gas 2. Whisk the egg whites in a scrupulously clean bowl, until firm (unless you’re in training for the 2012 Olympics, an electric hand whisk is probably best for this). Add the caster sugar, about a tbsp at a time, until all the sugar has been incorporated. Gently fold in the food colouring or grenadine.
Using two spoons – or you could use a piping bag if preferred – place small dollops on the baking parchment, spaced a little way apart. Bake for about 20 minutes, then switch off the oven. Leave the meringues in the oven until they are cold.
In the meantime, whisk the cream until thickened. Sandwich the meringues together with the cream and raspberries, and pile them onto a pretty serving platter. Scatter over the rose petals and serve.
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