Meringue with Rose Petal Ice Cream and Strawberries

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

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For the meringues

  • 4 egg whites
  • 225 g (8 oz) caster sugar


To make the meringues, whip the egg whites stiffly, beat in half the sugar and beat until thick and glossy. Fold in the rest of the sugar. Pipe out as nests, shells or what you will. Dry out overnight in a cool oven, or cook at 120°C/250°F/Gas Mark½ for about 2 hours.

To make the rose petal ice cream, purée the rose petals with the strawberries, lemon juice and sugar. Fold in the double