These Rose Meringues are so pretty – I didn’t want to eat them!
They’re a soft beautiful pink (unless you lose control of the food colouring that is!) and the rose petals make them extra special.
Rather than cover them up with cream and fruit, serve it on the side so the meringue shines.
Don’t worry if you don’t have rose petals or even rose water, they’re still beautiful without them and actually, I usually make half and half anyway.
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Rose water
- cup dried rose petals
- 8 Egg Whites
- 500 grams Caster Sugar
- 4 tsp Corn Flour
- 2 tsp White Or Red Wine Vinegar
- 1/2 tsp Vanilla Extract
- 1 tsp Pink Food Colouring
- 1/2 tsp Rose Water
- 1/2 Cup Dried Rose Petals
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- Preheat oven to 180°C
- Beat the egg whites until silky peaks form
- Gradually add the sugar one tablespoon at a time, wait 10 seconds before adding the next spoonful, repeat until all sugar is incorporated
- Once all the sugar has been added allow it to mix for another minute or two
- Add the cornflower, vinegar, vanilla, rose water and a few drops of pink food colouring and fold through with a metal spoon
- Place dollops of meringue about 8cm round on an oven tray lined with baking paper and add a few rose petals to each one, place in the oven and turn the heat down to 120°C straight away
- Bake for 40 - 50 mins
- Turn the oven off, leave the door ajar, and leave to cool down in the oven
- Sprinkle over a few more rose petals and serve with whipped cream and strawberries or raspberries – or both!