Rose meringues with pistachios

Step 1

Preheat the oven to 150C / 300F and line a large baking tray with baking paper.

Step 2

Ensure the bowl and whisk are spotlessly clean. Reclean with soapy hot water and thoroughly dry.

Step 3

To make the meringue, whisk the egg whites using a stand mixer on medium-high.

Step 4

Once they have become stiff, slowly add the caster sugar, one tablespoon at a time while the mixer is running. Continue whisking for a further 8 – 10 minutes and until the mixture is glossy and all the sugar has dissolved.

Step 5

Sift over the corn starch, add the rose water and vinegar and mix briefly again until it's well incorporated.

Step 6

Remove the bowl from the mixer and scrape down the whisk.

Step 7

Add a few drops of gel food colouring, and using a large metal spoon, fold through to create swirls.

Step 8

Drop 6 mounds of the meringue mixture onto the lined baking tray ensuring you have allowed space in between as they will expand while being baked.

Step 9

Put them in the oven then immediately turn the oven down to 120C/250F. Bake for 40 minutes (do not open the door). Turn off the oven and leave them in to cool completely and dry out (this will take 2 – 3 hours).