Raspberry Meringues With Rosewater Cream

1. 1

   Preheat oven to 250u00b0F. Grease 2 baking trays and line with parchment paper.

2. 2

   Push 3 oz raspberries through a fine mesh sieve into a small bowl, discarding seeds. Cut remaining raspberries in 1/2. Set aside.

3. 3

   In a stand mixer, whip egg whites to soft peaks. Gradually add sugar, 1 tbsp at a time, beating until sugar has dissolved between additions. Swirl in raspberry puree to create a marbled effect. Spoon meringue into 12 free-form shapes on prepared trays. Bake for 1 hour 30 mins. Turn off oven. Let cool in oven with door ajar.

4. 4

   Whip heavy cream, powdered sugar and rosewater to soft peaks. Top meringues with whipped cream and raspberry halves.

* Per serving · 4 servings · Values may vary.

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