4 medium free range egg whites, room temperature
112g white caster sugar
A few drops of pink food gel (optional)
150ml double or whipping cream
100g raspberries (if frozen, allow them to thaw and drain excess liquid)
Preheat oven to 150C.
Line two baking sheets with parchment paper that you’ve traced out thirty 4cm round circles.
On a double boiler, place a metal or heatproof bowl with the eggs and sugar in it.
Whisk the mixture gently until it is warm and the sugar is dissolved.
Take the bowl off the heat and whisk the mixture until it turns cold, thick and glossy. In the last few turns, add the rosewater and pink food dye (if using).
Take a piping bag with a plain round nozzle and fill the bag with the meringue. Pipe out the meringue in the circles drawn out on the parchment papers. Don’t worry if you don’t have a piping bag. Just dollop the meringue on with a spoon and clean finger.
Place the trays into the oven and drop the temperature to 140C. Bake for 1hr.
When one hour is up, switch oven off and leave the meringue to cool in the oven for at least four hours. Leave the door slightly ajar.
While waiting, whip the cream and just as the cream is thickening, add the raspberries. Whisk until the cream is thick (not curd-like) and the raspberries tint the cream slightly pink. You can place the cream in the fridge until you’re ready to use it.
Just before serving, sandwich the meringue drops with the cream. Keep chilled if not serving immediately.The 7th Wonder thought they were delicious.