Pink Swirled Meringues

Preheat the oven to 120°c (fan 100°c, gas mark ½).

 

Beat the egg whites in a clean, dry bowl until the whites double in volume and hold peaks. While the whisk is still running add the sugar a tablespoon at a time, until all the sugar is added and the whites are glossy and hold a stiff peak.

Fold in the rose water. Be careful not to over beat.

On two baking trays place a dot of the meringue mixture in each corner of the baking trays, then stick a piece of baking paper onto the baking tray. This will stop the paper from moving around when you pipe on the meringues.

Pour about 1 tsp of the pink food colouring onto a saucer and use a wide pastry brush to brush a line of the colouring up the inside of a piping bag. Spoon the meringue mix into the bag.

Pipe the meringue into 3.5cm wide swirls or drop the mixture using a teaspoon.

Bake for 90 minutes until they are crisp and lift off the paper easily. Turn off the oven and leave to cool in the oven with the door ajar for another hour or even overnight.

To make the raspberry coulis for the filling: Put the raspberries and 1 tbsp icing sugar into the bowl of a food processor and blend to a purée.

Set a sieve over a clean bowl and rub the purée through to remove the raspberry pips.

To serve, whisk the cream and remaining icing sugar until softly peaked. Swirl in the raspberry coulis. Spoon or pipe the cream onto half the meringues and sandwich with the remaining meringues.