Kids and adults love making, cooking and eating these. They’re great for a
lovely lunch day!
4 egg whites
220 g (7¾ oz/1 cup) caster
1 teaspoon white vinegar
1 teaspoon cornflour (cornstarch)
2 teaspoons rose syrup (see Note)
1 tablespoon hot water
¼ teaspoon natural vanilla extract
200 ml (7 fl oz) thickened
(whipping) cream, whipped,to serve
fresh raspberries, to serve
icing (confectioners’) sugar (optional), to serve
Preheat the oven to 120°C (235°F/Gas ½ ) and arrange an oven rack on the middle shelf. Line a large baking tray with baking paper.
Whisk the egg whites, sugar, vinegar, cornflour, rose syrup, hot water and vanilla extract together using an electric mixer on high speed for 10 minutes, or until the mixture is stiff and glossy.
Spoon onto the prepared tray to make eight meringue nests, about 6–8 cm (2½–3¼ inches) in diameter.
Bake for 40 minutes, then turn the oven off and allow the meringues to cool in the oven.
They should be crunchy on the outside and like marshmallow on the inside.
To serve, top the meringues with the whipped cream and raspberries, and dust with a little icing sugar, if you like. You can always start the diet tomorrow!
Note: Rose syrup is available from continental delicatessens.
Recipe and images from Eat In by Anna Gare, published by Murdoch books, $39.99.
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