This pretty meringue recipe is perfect for spring and summer parties - filled with raspberries, flavoured with rose water and covered with pretty rose petals.
Making a meringue stack is as simple as making a pavlova - instead of creating a round meringue, you just need to draw rectangles on the baking parchment, instead to guide you as you dollop on the thick and glossy meringue mixture.
We've used freeze-dried raspberries to help boost the flavour in the delicious cream filling. Adjust the amount of rosewater to suit your taste.
If you're pushed for time you can bake the meringues a day in advance and store in an airtight container. See our tip below.
If you're new to making meringues, they can be a bit tricky. Once you know how, they are one of the easiest and rewarding desserts. Follow our guide on how to make perfect meringues and you won't go wrong.
Advertisement - Continue Reading Below
Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 30 mins
Total Time:
2 hrs
Cal/Serv:
448
Ingredients
For the meringue
4
medium egg whites
200g
caster sugar
1tsp.
cornflour
For the filling
500ml
double cream
1Tbsp.
icing sugar
1/2tsp.
rosewater, we used East End
250g
raspberries
2Tbsp.
freeze-dried raspberries
To decorate, optional
rose petals
Directions
Step 1Preheat oven to 140°C (120°C fan) mark 1. Line 2 large baking sheets with baking parchment. Draw three 15 x 25cm rectangles on to the parchment. Flip the parchment so the ink is underneath.
Step 2For the meringue, using a freestanding mixer or a handheld electric whisk and a large bowl, beat the egg whites until they hold stiff peaks. Gradually beat in the sugar and continue to beat until the meringue is thick and glossy. Add the cornflour and beat again briefly to combine.
Step 3Secure the baking parchment on to the baking sheets with a few small smears of meringue. Spoon ⅓ of the meringue on to each rectangle and smooth to level within the template (they need to be fairly flat). Bake for 1hr 30min, or until crisp. Turn off the oven and leave the meringues inside to cool for 1hr, then remove and leave to cool completely at room temperature.
Step 4For the filling, using a freestanding mixer or a handheld electric whisk and a large bowl, beat the cream and icing sugar until the mixture just holds soft peaks. Add the rosewater, 200g fresh raspberries and most of the freeze-dried raspberries. Fold in using a large metal spoon.
Step 5To assemble, place a meringue rectangle on to a serving plate or board. Spread over 1/3 of the filling. Continue layering with remaining meringue rectangles and filling, finishing with raspberry cream. Scatter over the remaining fresh and freeze-dried raspberries. Decorate with rose petals, if using. Serve.
GET AHEAD
Bake meringues up to a day ahead. Once cool, store in an airtight container at room temperature. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
