A melting mouthful of sweet meringue, bright strawberry and rich rose-scented buttercream, these are flutteringly light on your tongue.

20 min
1 hour 30 min


  1. 2 large egg whites
  2. 1/2 cup (110g) caster sugar
  3. 1/4 tsp cream of tartar

Method - Meringue

  1. Step 1

    Preheat oven to 130C (fan-forced) and line a baking tray with baking paper.

  2. 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).

  3. 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.

  4. Step 4

    Bake for 1 hour 30 minutes and then cool completely in the oven with the door open a little.

Method - Icing

  1. 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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