• 6 medium free-range eggs, whites only
  • 330g caster sugar
  • ½ tsp rosewater
  • ½ tsp pink food colouring
  • 1 tbsp cocoa powder


  1. 1

    Preheat the oven to 120°C/gas mark ½. Line two baking sheets with baking parchment.

  2. 2

    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 tbsp at a time, and continue beating until the meringue mixture is thick and glossy. Spoon half the meringue mixture into another bowl and set aside.

  3. 3

    Fold the rosewater into one half of the meringue. Dot the food colouring over the mixture, then gently fold to create a rippled effect. Sift the cocoa over the other half of the meringue and then gently fold through to create a rippled effect.

  4. 4

    Spoon the pink meringue mix on to one lined baking tray in 3 large dollops and spoon the chocolate mix on to the other. Cook for 2 hours, then turn off the oven and leave the meringues in the oven for a further hour.

Nutritional Details

Each serving provides
  • Energy 498kj 119kcal 6%
  • Fat 0.0g 0%
  • Saturates 0.0g 0%
  • Sugars 28.0g 31%
  • Salt 0.08g 1%

% of the Reference Intakes

Typical values per 100g: Energy 1662kj/397kcal

Each serving provides

27.6g carbohydrate 0.3g fibre 1.9g protein

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