Beetroot Blush Meringues

What’s the twist? vegetables in meringues. Well I never! But it works – the beetroot adds just the right amount of body and colour. Can you consider Beetroot Blush Meringues as one of your 5 a day? We think so.

Ingredients for the meringues:

2  medium egg whites

125g caster sugar

1/2 teaspoon distilled white vinegar

½ teaspoon cornflour

75g cooked beetroot (not in vinegar)

Splash of Petals of the Valley Rosa Damascena Rosewater

For the filling:

Small tub of soft cream cheese

Teaspoon Petals of the Valley Rosa Damascena Rosewater

Oven temp: very low, Cooking Time: 3 hours.

Method:

Blitz beetroot and rosewater together in a food processor until smooth.

Add vinegar and cornflour to the egg whites, whisk together until stiff peaks form.  Add sugar and whisk again until glossy and forms peaks. Add a teaspoon, at a time, of the blitzed beetroot until get the shade of pink that you want.  Pipe onto silicone mat or baking tray lined with greaseproof.

Dry out meringue in slow oven.

Mix rosewater into the cream cheese and just before serving (and no earlier) sandwich together the cooked meringues. Be sure to serve and eat immediately.