Ingredients
• 150g egg white
• 300g caster sugar
• Pinch of salt
• 1 tsp rose water
• 2 tbsp freeze-dried raspberry powder
• 150ml cream
• 1 tbsp icing sugar
1. Set oven to 100C and line two baking trays with baking paper.
2. In a heatproof bowl, place the egg white and salt and whisk using an electric beater until frothy. Add the sugar and place the bowl over a pot of simmering water. Whisk on high until mix is glossy and all the sugar is dissolved (test this by rubbing the mix between two fingers to feel for sugar grains). Once sugar is dissolved, removed from heat and add rose water. Whisk on high for a further 5 minutes.
3. Spoon half of the mix into a separate bowl and stir the raspberry powder through one portion. Recombine the 2 portions of meringue mix so they are just very minimally swirled together.