- 6 medium British free-range eggs, whites only
- 330 g Fairtrade caster sugar
- few drops (0.25 - 0.5 tsp) rosewater
- Chopped pistachio nuts (optional)
- 0.25 tsp pink food colouring
- 1 tbsp cocoa powder
Preheat the oven to 120°C, fan 100°C, gas ½. Line two baking sheets with baking parchment.
In a grease-free glass or stainless steel bowl, use an electric hand mixer to beat the egg whites until they form stiff peaks. Add the sugar, 1 tablespoon at a time, and continue beating until the meringue mixture is thick and glossy. Spoon half of the meringue mixture into another bowl and set aside.
To make the rosewater meringues, fold the rosewater into one half of the meringue. Dot the food colouring over the mixture and then gently fold to create a rippled effect.
To make the chocolate meringues, sift the cocoa over the other half of the meringue and then gently fold through to create a rippled effect.
Spoon the pink meringue mix onto one lined baking tray in 3 large dollops and spoon the chocolate mix onto the other and cook for 2 hours. Turn off the oven and leave the meringues in the oven for a further hour.
Cook's tips: when lining the baking trays with baking parchment, fix in place with a blob of meringue in each corner – it works like glue.
Save the egg yolks to make scrambled eggs or mayonnaise.