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Rose flavoured meringues
Whisk the egg whites with the salt on a low speed for a minute until fluffy.
Increase the speed and whisk for about 5 minutes until the eggs form stiff peaks.
Add the sugar a little at a time and continue whisking until the eggs become silky and stiff.
Add the rosewater and vanilla paste.
Spoon the meringues onto a baking sheet.
Sprinkle the tops with crushed edible rose petals.
Bake at 140'C for 35 minutes.
Cook along with #CookingSuperstar Jane from Botanical Bakery