Rosewater meringue kisses

These pretty meringue kisses are light, crisp and easy to make. A touch of fragrant rosewater makes them the perfect addition to any tea-party table and will delight your guests. Enjoy them as is, or sandwich them together with a luxurious raspberry and white chocolate ganache.  HANDS-ON TIME 35 min | TOTAL TIME 2 hours | MAKES 20 GLUTEN-FREE | VEGETARIAN   INGREDIENTS MERINGUES 2 egg whites ½ cup caster sugar 1 tsp rosewater Pink food colouring RASPBERRY GANACHE FILLING 2 tbsp cream 90 grams white chocolate 4 raspberries   METHOD MERINGUES PREHEAT the oven to 120°C. Grease oven trays and line with baking paper. BEAT egg whites until soft peaks. Add the sugar a spoonful at a time, beating for a minute between each addition to help the sugar dissolve. ADD rosewater with the last spoonful of sugar; whip until sugar is completely dissolved. FIT a large piping bag with a 2 cm plain nozzle. Paint three stripes of pink food colouring on the inside of the piping bag using a small brush or clean earbud. Carefully spoon the meringue mixture into the bag. PIPE meringue into 4 cm rounds, about 2 cm apart, onto the prepared oven trays. BAKE meringues for 50 minutes or until they are … Continue reading Rosewater meringue kisses