Raspberry Meringues With Rosewater Cream - cooking recipe

Ingredients

9 oz fresh raspberries
3 None large egg whites
3/4 cup granulated sugar
1 1/4 cups heavy cream
1 tbsp powdered sugar
1 tsp rosewater

Preparation

Preheat oven to 250\u00b0F. Grease 2 baking trays and line with parchment paper.
Push 3 oz raspberries through a fine mesh sieve into a small bowl, discarding seeds. Cut remaining raspberries in 1/2. Set aside.
In a stand mixer, whip egg whites to soft peaks. Gradually add sugar, 1 tbsp at a time, beating until sugar has dissolved between additions. Swirl in raspberry puree to create a marbled effect. Spoon meringue into 12 free-form shapes on prepared trays. Bake for 1 hour 30 mins. Turn off oven. Let cool in oven with door ajar.
Whip heavy cream, powdered sugar and rosewater to soft peaks. Top meringues with whipped cream and raspberry halves.