Try your hand at these sweet little pink meringues, says Richard Hughes of the Lavender House in Brundall.
Rose and pistachio meringue
For the meringue
90g (3) egg whites
180g caster sugar
½ tspn white wine vinegar
1 tspn concentrated rose water (available from most cake decoration shops and delicatessens)
Touch of red or pink food colouring
For the filling
50g shelled pistachio
100ml double cram
25g icing sugar
1/2 tspn concentrated rosewater
1 Whisk the egg whites until they reach soft peaks.
2 Add the caster sugar in four stages, whisking furiously to obtain a stiff glossy mix. You should be able to turn the bowl upside down with the meringue staying put. You can, of course, use an electric whisk.
3 Add the white wine vinegar. Whisk again.
4 Add the food colouring and the concentrated rosewater. Mix thoroughly.
5 Spoon into a piping bag with a plain nozzle.
6 Pipe into the desired shape on to silicone paper or baking parchment.
7 Roughly crush the pistachios.
8 Sprinkle the nuts on to the meringue. Bake at 100C/Gas mark 1/4 for 45 minutes.
9 Whip the double cream with the icing sugar.
10 Add the concentrated rosewater.
11 Mix thoroughly.
12 When the meringues are completely cool, pipe the cream into the centre.
13 Sandwich with the other meringue and serve.
