Meringue with raspberries and rosewater cream
With a light, creamy interior and crispy exterior, these delicate Meringues pair beautifully with fresh, vivid raspberries
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
Ingredients
4 egg whites
250g icing sugar, sieved
600ml chilled whipped cream
2-3 tsp rose blossom water
450g fresh raspberries
organic rose petals, to decorate
fresh mint leaves or sweet cicely leaves, to decorate
silicone paper
Method
First make the meringue. Cover two baking sheets with silicone paper. Otherwise grease and flour the sheet very carefully. Draw two 25.5 cm (10 inch) circles on the silicone paper with a pencil.
Put the egg whites and all the sieved icing sugar into a spotlessly clean bowl and whisk until the mixture forms stiff peaks. This can take 8-10 minutes in an electric mixer. Alternatively you can whisk it by hand, but it takes quite a long time, so if you even have a hand-held mixer it will speed up matters a lot.
Divide the meringue mixture between the two circles on the silicone paper and spread with a palette knife into two even discs. Bake in a low oven 150°C for 45 minutes, or until the meringue discs will lift easily off the paper.
Turn off the oven and allow them to cool in the oven if possible.
To serve, add rose blossom water to the cream to taste. Put a disc of meringue onto a serving plate. Spread with a layer of the softly whipped rosewater cream and save some to decorate the top. Sprinkle with a generous layer of fresh raspberries (keep a few for decoration). Top with the second meringue disc. Whip the remainder of the cream stiffly and use to decorate the top with raspberries and fresh mint, sweet cicely leaves or rose petals.
