Method

• Preheat oven to 110C
• Place a medium saucepan of water over gentle heat and bring to a simmer
• Place egg whites, rose petal and caster sugar in a heatproof bowl over the saucepan, ensuring the bowl doesn't come in contact with the water
• Stir well to combine the egg whites and sugar, add the rose water and heat for approximately five minutes or until a digital thermometer reaches 40C
• Remove from heat and place in a bowl of a freestanding electric mixer and whisk on high speed for about eight minutes, until the mixture has cooled
• Gently fold in the food colouring
• Place large spoonful’s of mix on lined baking trays, allowing room for the meringues to expand
• If making small ones use a plain 1cm nozzle fitted into a piping bag and pipe into small rounds and then pull up bag to form a tip, a bit like a Hersey Kiss! Sprinkle over cocoa with a fine sieve
• Place in oven and bake for 1¼ hours if making large ones, and 50 minutes if making small ones
• When they are ready, they will be dry underneath but still soft in the centre
• Remove from oven and allow to cool
• Serve piled up on a beautiful platter with a large bowl of fresh berries and cream, sprinkle over more rose petals (you can never have too many)