Thursday, November 24, 2011
Inspired by the latest issue of Donna Hay which featured a meringue dessert bar I decided to make up a batch of meringues on the weekend. I put my own little stamp on the recipe and added a few drops of good quality rosewater to the basic recipe. The flavour was very subtle but it gave them the delicate aroma of roses. Then I added a little colour by dipping a skewer into some pink food coloring and swirled it through the top of each merignue. They were very pretty getting lots of oohhs and aahs from guests when I served them up with strawberries and whipped cream!