Rosewater Meringues With Raspberry Cream

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• Step 1

  Preheat the oven to 120°C (235°F/Gas 1?2). Line two baking trays with baking paper and mark 30, 3 cm (11?4 inch) rounds on each sheet of paper.

• Step 2

  Beat the egg whites in a large bowl with electric beaters until stiff peaks form. Add the sugar gradually, beating well after each addition, and continue to beat until thick and glossy. Add the rosewater and food colouring, if using, to tint the meringue pale pink. Transfer the mixture, in batches if necessary, to a piping (icing) bag fitted with a 1 cm (1?2 inch) plain nozzle. Following the marked rounds as a guide, pipe 60 rounds, about 2 cm (3?4 inch) high, onto the paper. Bake for 1 hour. Leave to cool in the oven with the door slightly ajar.

• Step 3

  To make the sugared rose petals, if using, remove the petals from the roses. Use a small paintbrush to lightly brush the egg white over both sides of each petal. Toss lightly in the sugar and set aside to dry. Repeat with the remaining petals.

• Step 4

  To make the raspberry cream, beat the cream and sugar until thick, fold in the raspberries. Spread the raspberry cream over the base of half the meringues and sandwich with the remaining meringues. Decorate with the sugared rose petals, if using.

  Unfilled meringues will keep, stored in an airtight container in a cool place, for up to 2 weeks.

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