Line a baking tray with baking paper. Heat the oven to 110C. Whisk egg whites in a large clean bowl or in a mixer. When eggs are fluffy, add castor sugar a tablespoon at a time while beating. When the mixture is shiny and holds its shape, add the rosewater. Spoon dollops of meringue onto the tray. Put a few drops of red colouring in a saucer. Dip a skewer into the colouring and use to make little stripes around the meringues as you wish. Bake 40-50 minutes. Cool and store in an airtight container.
From Fresh Living magazine and re-written in my own words...
- 2 large eggs (extra large, whites only)
- 4⅖ fluid ounces superfine sugar
- ½ cup rosewater
- red food colouring
Stripey Meringues is a community recipe submitted by passionfruit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.