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Mini rosewater meringue with clotted cream

very moreish

These pretty little meringues are delightful to the eye and very moreish to the taste buds!

ingredients 6 ingredients
timer
Prep 10 mins Cooking
user icon Serves 6 people
speech bubble 9 comments
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Ingredients

  • 6 medium egg whites
  • 330g golden caster sugar
  • a few drops rosewater
  • a few drops pink food colouring
  • 227g tub Rodda’s Cornish Clotted Cream
  • 200g raspberries

Method

Preheat the oven to 120°C/ fan oven 100°C, gas ½ 250°F.

Line two baking sheets with greaseproof paper.

To make these meringues simply place the egg whites into a clean dry bowl, then whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Fold in a few drops of rosewater and pink food colouring.

Drop 6 large dollops of the mixture onto the prepared baking sheets, making a little well in the middle of each.

Bake in the oven for 2 hours, then turn off and leave in the warm oven for a further hour before removing. Allow to cool.

Spoon a dollop of clotted cream on top of each meringue and top with a handful of raspberries. Dust with icing sugar and serve.

Tips:

Omit the rosewater and pink colouring and add cocoa powder to the mixture for a chocolate version. Or of course do not add any flavouring and serve in the traditional way with clotted cream and strawberries.

Cooked meringues will keep in an airtight container for up to 3 weeks.

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Comments (9)

Beryl says: 27 May 2017 at 12:53 pm

Just the treat needed to cheer us up. mmmm yummy.

Gordon Upham says: 25 May 2017 at 7:59 am

Give us some more cream -a taste of Briton everyone can enjoy.

Paul Cunningham says: 07 May 2017 at 6:42 pm

We will be trying these. They look great.

James says: 18 Apr 2017 at 6:18 pm

Awesome recipes. Thankyou

Helen says: 29 May 2016 at 9:23 am

I like the addition of rose water, a few drops of summer! Plus a touch of pink…..why not!

Ann White says: 26 May 2016 at 9:58 am

A treat for my friends. Sounds delicious.

Sandra Curry says: 21 May 2016 at 6:47 am

Rose water goes really well with mango – which is in season now big time in the shops. Layer the rosewater meringue with mango pulp ( from a tin) then the clotted cream, then fresh ripe mango sliced very thinly. Mmmmm yummy. Not tradtional Tennis food though is it, but lovely all the same.

Linda says: 23 Jun 2011 at 8:55 am

These sound really yummy and so easy to make. I think that I will get the ingredients to make them when I go shopping next week. I think the colour pink has drawn me to them although not so sure about the chocolate ones! 🙂

Isabel Bannister says: 20 Jun 2011 at 11:16 am

Rosewater meringues… that sounds just scrummy.

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