Meringues with Rosewater and Pomegranate

cook 10 mins
Tags: Quick eats
  • 200 ml (7 fl oz) double cream
  • 2 teaspoons rosewater
  • 2 tablespoons icing sugar
  • a few drops of pink food colouring (optional)
  • 6 meringue nests
  • 50 g (2 oz) pomegranate seeds
  • 25 g (1 oz) pistachio nuts, roughly chopped
  • Place the cream, rosewater, icing sugar and food colouring, if using, in a bowl and whisk together with a hand-held electric whisk until it forms soft peaks.
  • Spoon the cream into the meringue nests, then sprinkle each with a handful of the pomegranate seeds. Scatter over the pistachios and serve.
Like This? Try These
More on Food