Ingredients
- 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
Method
- For the meringue
- Preheat the oven to 160’C
- 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.
- Once the mixture is warm after about 5 minutes ,put it into a mixer and beat for 15 minutes.
- Add the cornflour and mix for another 2 minutes.
- 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.
- Bake for 1.5 hours
- For the coulis
- Liquidize the raspberries and icing sugar for about 1 minute until a smooth paste forms.
- For the crystallized roses
- Brush the egg white onto the rose petals and drizzle with castor sugar ,shaking off any excess sugar.
- You can also use this method to crystallize whole rose heads.
- Set aside(do not refrigerate) for garnish later.
- To assemble
- Put a meringue in the centre of the plate. Drizzle some raspberry coulis on the meringue and top with some crystallized rose petals. Serve.