The sweet fragrance of these pretty rose petals, speckled through these delectable meringues make for the perfect festive dessert. They can be made into large cloud shapes, perfectly piped nest or as I did for a little “thank you” gift, piped into petite drops! Makes 30-40 small meringues 6 large egg whites 140g raw cane sugar 250g caster sugar blended in a food processor with 2 Tbsp of dried organic rose petals until you get pink coloured sugar 1 Tbsp dried rose petals 1 tsp rose petal water Few drops of red food colouring (optional) Selection of summer berries 300 ml freshly whipped cream 1 vanilla pod (optional) or 2 drops of vanilla extract

Method Preheat oven to 110C.

Place a medium saucepan of water over gentle heat and bring to a simmer. Place egg whites, cane sugar and rose petal sugar in a heatproof bowl over the saucepan, ensuring the bowl doesn't come in contact with the water. Loosen up the egg whites and mix in sugar and heat for approximately five minutes, until a digital thermometer reaches 40C.

Place in a bowl of an electric mixer and whisk on high speed until the mixture has cooled (10 minutes approximately). When the mixture has cooled it will have taken on a deliciously light and silky appearance, add a few drops of food colouring and a scattering of rose petals. Fold through so that you get a marbled look.

Line two baking trays with greasproof paper. Using a dessert spoon place large upright dollops on to the tray allowing room in between for expanding! Bake for 1 ½ hours.

Or if you are wanting little ones

Using a small nozzle inserted into your piping bag pipe small 10cent piece size on lined baking trays, allowing room for the meringues to expand.

Place in oven and bake for 45 minutes. When they are ready, they will be dry underneath but still soft in the center. 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 to many) and have a great Christmas!