- 20 min
- 1 hour 30 min
- 2 large egg whites
- 1/2 cup (110g) caster sugar
- 1/4 tsp cream of tartar
Method - Meringue
Preheat oven to 130C (fan-forced) and line a baking tray with baking paper.
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).
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.
Bake for 1 hour 30 minutes and then cool completely in the oven with the door open a little.
Method - Icing
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.