- 4 large egg whites
- Large pinch cream of tartar
- 125g/4½oz caster sugar
- 1-2 tsp rosewater
- 3 tbsp shelled pistachios, roughly chopped
- Tiny drop of red or pink food colouring (optional)
- 100g/4oz icing sugar
- 200ml/7fl oz double cream
- Half a vanilla pod, cut in half lengthways and seeds removed (reserve pod for another use)
- 200g/7oz Driscoll’s Jubilee strawberries, rinsed and sliced into halves or quarters, stalks left on
- Rose petals (optional)
Preheat the oven to 130°C, 250°F, Gas ½ and line 2 baking sheets with baking parchment.
In a large bowl, whisk the egg whites and cream of tartar to soft peaks, then slowly whisk in the caster sugar, a quarter at a time, until the mixture is thick and glossy.
Spoon a third into another bowl and beat in the rosewater, 2 tbsp of pistachios and the food colouring, if using. Using a metal spoon, carefully fold this back into the rest of the egg mixture. Sift over the icing sugar then gently fold in.
Dollop 12-14 spoons of mixture on the baking trays then sprinkle the tops with the remaining pistachios. Place the trays in the oven, lower the temperature by a notch and bake for 45 minutes. When cooked, turn off the oven, leaving the meringues inside to cool completely before removing (overnight is ideal).
Before serving, combine the double cream with the vanilla seeds and whisk until soft peaks form. To serve , place 1 meringue on each plate then add a spoonful each of vanilla cream and strawberries. Scatter over a handful of rose petals, if liked.