- Prep:
- 20 min
- Cook:
- 1 hour 30 min
- Serves:
- 10
Ingredients
Meringues
- 2 large egg whites
- 1/2 cup (110g) caster sugar
- 1/4 tsp cream of tartar
Icing
- 1 packet Queen Buttercream Icing
- 1tsp Queen Natural Rosewater Essence
- 1tsp Queen Rose Pink Food Colour
- 1 punnet strawberries, to serve
Method - Meringue
-
Step 1
Preheat oven to 130C (fan-forced) and line a baking tray with baking paper.
-
Step 2
Using an electric mixer, beat the egg whites until soft peaks form. Add the cream of tartar and beat it in, then, one tablespoon at a time, add the sugar and keep beating until the mixture is smooth, thick and glossy (rub it through your fingers to check if it is still grainy).
-
Step 3
Spoon the mixture into a piping bag and pipe mixtue onto baking paper-lined oven trays, approx 2cm apart. Pipe in a rosette pattern to ensure space for the icing to rest in the middle.
-
Step 4
Bake for 1 hour 30 minutes and then cool completely in the oven with the door open a little.
Method - Icing
-
Step 1
Prepare Buttercream Icing according to pack instructions, adding the Rosewater Essence and Pink Colour toward the end of mixing. Transfer mixture into a piping bag with a star piping tip and pipe over finished meringues. Finish meringues with a hulled strawberry and serve immediately.
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