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Export 4 ingredients for grocery delivery
Step 1
Preheat the oven to 150C / 300F and line a large baking tray with baking paper.
Step 2
Ensure the bowl and whisk are spotlessly clean. Reclean with soapy hot water and thoroughly dry.
Step 3
To make the meringue, whisk the egg whites using a stand mixer on medium-high.
Step 4
Once they have become stiff, slowly add the caster sugar, one tablespoon at a time while the mixer is running. Continue whisking for a further 8 – 10 minutes and until the mixture is glossy and all the sugar has dissolved.
Step 5
Sift over the corn starch, add the rose water and vinegar and mix briefly again until it's well incorporated.
Step 6
Remove the bowl from the mixer and scrape down the whisk.
Step 7
Add a few drops of gel food colouring, and using a large metal spoon, fold through to create swirls.
Step 8
Drop 6 mounds of the meringue mixture onto the lined baking tray ensuring you have allowed space in between as they will expand while being baked.
Step 9
Put them in the oven then immediately turn the oven down to 120C/250F. Bake for 40 minutes (do not open the door). Turn off the oven and leave them in to cool completely and dry out (this will take 2 – 3 hours).
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