The following recipe is subtly pink in flavour rather than colour.
Ingredients (Serves 4-5)
2 lge egg whites
120g caster sugar
1 pinch crushed pink peppercorns
small handful of crushed shelled pistachios (freshly shelled are better)
150ml double cream
150g natural greek style yoghurt
1 tsp rose water (or more to taste)
150g defrosted mixed berries (optional)
Preheat oven to 140deg C.
Line a large baking sheet with parchment or a silicone sheet.
Whisk the egg whites until stiff in a large spotlessly clean bowl. Once the egg whites are stiff, add the caster sugar a teaspoon at a time whisking well between each addition. Once all the sugar has been added, fold in the peppercorns and nuts.
Spoon heaped dessertspoonfuls of the meringue onto the baking sheet. I got 9 from this recipe.
Bake in the oven for 50 minutes. The meringues should feel light and can be lifted carefully from the sheet without collapsing. I prefer a slightly chewy middle. Cook for longer if you prefer a drier meringue.
Allow the meringues to cool on a rack.
Whisk the cream until thick then fold in the yoghurt and rosewater.
Serve the meringues sandwiched with yoghurt cream and scattered with berries if desired.
These have been featured in The Guardian’s Reader’s Recipe Section!