Pink Meringues with Rosewater Cream
Makes 24 halves
- 3 free range egg whites
- 175g (6 oz) caster sugar
- Few drops of red or pink food colouring
- 300ml (½ pint) double cream
- 1-2 tsp rosewater
- Icing sugar
- Mint sprigs
- Rose petals
For a pretty decoration scatter with rose petals, to be edible these should not have been sprayed with any insecticides.
Whisk the egg whites until stiff, and then gradually whisk in the sugar, a teaspoon at a time. Whisk in the food colouring - only use a drop at a time until the colour is to your liking. Place a piece of Bake-O-Glide onto the cold plain shelf, or large baking sheet. Pipe the meringue mixture into 24 swirls onto the Bake-O-Glide.
2, 3, 4 and 5 oven AGA: Place in the Simmering Oven to dry out, for about 2 hours. Turn the plain shelf after an hour. If the meringues are coloured to your liking but not quite cooked, take them out of the oven and place on a Chef's Pad on the closed lid of the Simmering Plate for 2 or 3 hours to continue to dry out.
4 and 5 oven AGA: Place the meringues in the centre on the Warming Oven and leave to dry out for about 2½ - 3 hours, turn, the plain shelf after about 1½ hours.
To serve, whip the double cream with the rosewater until it just holds its shape and sandwich the meringue halves together, placing on a plate. Decorate with whole ripe strawberries. Separate bowls of strawberries and cream can be served as 'extras'.
Conventional cooking: Dry out the meringues at 120°C (250°F) fan oven 100°C, Gas Mark 1 for 1½-2 hours. Turn off the oven, leave the meringues until cold.
By Dawn Roads, AGA Food Editor.