Rosewater and raspberry meringues
( MAKES 20 )
Add character to your meringues by roughly heaping each meringue onto the baking paper.
|1 cup||Caster sugar|
|½ cup||Freeze-dried raspberries|
|1 tsp||Rose water|
|6 drops||Red food colouring|
|2 Tbsp||Icing sugar|
|1 cup||Fresh raspberries, or ½ cup freeze-dried raspberries|
- Beat the egg whites until soft peaks form. Add the caster sugar, a tablespoon at a time, beating well after each addition. Beat until stiff and shiny. Roughly crush the dried raspberries. Fold into the meringue with the rosewater and red colouring.
- Line a baking tray with baking paper. Drop heaped tablespoons of the meringue onto the baking paper. Reduce the oven temperature to 110C. Bake for 1 hour. Turn the oven off and leave the meringues to stand in the oven overnight or until completely cold. Store in an airtight container for up to 2 weeks.
- Whip the cream and icing sugar together, until thick. Fold in a few fresh or freeze-dried raspberries.
- Sandwich the meringues in pairs with the cream mixture. Pile on a serving plate.
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