Mini Rosewater Meringue with Clotted Cream

Mini Rosewater Meringue with Clotted Cream

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

Ingredients
Method
  • 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

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.

Back to recipes!

9 comments

  1. Isabel Bannister says:

    Rosewater meringues… that sounds just scrummy.

  2. Linda says:

    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! 🙂

    1. Helen says:

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

  3. Sandra curry says:

    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.

  4. Ann white says:

    A treat for my friends. Sounds delicious.

  5. James says:

    Awesome recipes. Thankyou

  6. Paul Cunningham says:

    We will be trying these. They look gteat

  7. Gordon Upham says:

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

  8. Beryl. says:

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

Time: Preparation Time – 10 minutes
Makes: 6

Leave a Reply to Linda Cancel reply

Your email will not be published