- 2 egg whites
- 100g caster sugar, plus extra to sprinkle
- 100ml double cream
- 1 tsp vanilla paste
- 100g edible flowers (mixed) and fuchsia coral pink flowers
- 200g raspberries
- icing sugar, to dust
Place your egg whites in a clean, glass bowl and whisk with an electric whisk for 2 mins until firm. Very slowly, add the sugar a spoonful at a time, with the whisk on its slowest setting. Whisk for 2 mins, or until the mixture is stiff and flossy and forms ridged peaks without slipping in the bowl. Dollop large spoonfuls of the meringue, spaced out about 5cm away from each other, on a baking tray lined with baking paper.
In a saucepan, cover 150g of the raspberries in boiling water and sprinkle with the extra sugar. Stir and bring to the boil, then simmer for 5 mins. Cool and then chill until needed.
Whip the cream into firm peaks in a bowl and add the vanilla and some of the edible flowers.
Set the meringues out onto plates and top with a spoonful of cream. Add a good handful of raspberries and drizzle with the raspberry sauce. Decorate with flowers.