Meringue with Raspberry Coulis


  • 8 egg whites
  • 450g castor sugar
  • 2 tablespoons cornflour
  • For Coulis
    • 1 punnet raspberries
    • 3 tablespoons icing sugar
  • For Crystallised roses
    • 3/4 roses
    • 1 egg white
    • castor sugar


  1. For the meringue
    1. Preheat the oven to 160’C
    2. Place the egg whites and castor sugar onto a double boiler (created by placing one smaller pot on top of another larger pot which has been filled with water to make steam) and stir.
    3. Once the mixture is warm after about 5 minutes ,put it into a mixer and beat for 15 minutes.
    4. Add the cornflour and mix for another 2 minutes.
    5. Line a baking sheet with greaseproof paper and scoop the meringue into round nest shapes on the paper, making an indentation in the centre of the meringue.
    6. Bake for 1.5 hours
  2. For the coulis
    1. Liquidize the raspberries and icing sugar for about 1 minute until a smooth paste forms.
  3. For the crystallized roses
    1. Brush the egg white onto the rose petals and drizzle with castor sugar ,shaking off any excess sugar.
    2. You can also use this method to crystallize whole rose heads.
    3. Set aside(do not refrigerate) for garnish later.
  4. To assemble
    1. Put a meringue in the centre of the plate. Drizzle some raspberry coulis on the meringue and top with some crystallized rose petals. Serve.