Rose Meringue

• 60 g (2¼ oz) fine sugar cane
• 100 g (3½

Put the sugar and egg whites in a bowl over a pan of boiling water (don’t let the base of the bowl sit in the water). Whisk until the meringue reaches a temperature of 34°C (93°F). Remove from the heat and add the chopped roses, then whisk until firm. Preheat the oven to 70°C (150°F).</