I have done so many different version of this with different fruit and cream combinations. I used to have a lot of trouble making pavs and meringues, this is my favourite fail safe recipes. However, this is my favourite, the rose water giving the meringue a beautiful light muskiness… and you can’t beat delicate miniature roses as a garnish… gorgeous…
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Ingredients
6 egg whites
1 pinch cream of tartar
350g castor sugar
1tbs cornflour
1tsp malt vinegar
1 tsp rose water
1 punnet strawberries
1 tbs castor sugar extra
Ā½ cup cream, whipped
Fresh rose petals (unsprayed) or sifted icing sugar, to garnish
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MethodĀ
Line two baking trays with aluminium foil. Coat foil with butter and sprinkle with cornflour, set aside. Preheat oven to 125ĀŗC.
Beat egg whites with cream of tartar until stiff, taking care not to over beat. Slowly add castor sugar, small quantities at a time, beating as you go. When the mixture is extremely stiff and all the sugar has been added, add the vinegar and the rosewater and combine. Fold the sifted cornflour lightly into the mix.
Divide the mixture into eight mounds, four on each baking tray. Stack the mound high by dragging up the sides with the back of a spoon and scoop a hollow out of the centre.
Place the trays into the oven and bake for approximately 2-2 Ā½Ā hours at 125 ĀŗC. The meringues should be hard when tapped. Allow to cool slowly in the switched off oven with the door slightly ajar.
Slice four of the strawberries into Ā½ cm slices. Place on a small dish and sprinkle with half of the extra castor sugar and. Set aside. Process the remaining strawberries in a blender with the last of the extra castor sugar until pureed. Set aside also.
To serve, place each meringue on a dish. Fill the hollow of each meringue with a spoonful of whipped cream. Perch two or three of the sliced strawberries into the cream and scatter the remaining slices around the meringue. Drizzle the strawberry puree on top of the meringue and around the dish. Scatter with rose petals or dust with sifted icing sugar.
This recipe was adapted from Ginger ā The flowers and the flavours by Petra Frieser for Pebbles + Pomegranate Seeds
