Preparation and cook time: 1 ¼ hours
Makes: 20
Ingredients:
2 egg whites
½ cup caster sugar
1 teaspoon rosewater
Pink food colouring
2 tablespoons pouring cream
90g white eating chocolate, chopped finely
4 fresh frozen raspberries
Step 1: Preheat oven to 120°C. Grease oven trays; line with baking paper.
Step 2: Beat egg whites, sugar, rosewater and a few drops of pink food colouring in small bowl with electric mixer about 10 minutes or until sugar is dissolved.
Step 3: Spoon mixture into piping bag fitted with 2cm fluted tube; pipe 4cm stars about 2cm apart, onto oven trays. Bake meringues about 50 minutes or until dry to touch. Cool on trays.
Step 4: Meanwhile, bring cream to the boil in small saucepan. Remove from heat; add chocolate, stir until smooth. Push the raspberries through a fine sieve over a bowl to make raspberry puree- you will need 2 teaspoons. Stir raspberry puree into chocolate with a few drops of food colouring. Refrigerate 20 minutes or until filling is spreadable.
Step 5: Sandwich meringues with filling.
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