Rosebud Meringues

Preparation: 20 minutes
Cook: 60 minutes
Servings: 5 

INGREDIENTS
-3 egg whites
-180g caster sugar
-1 tsp cornstarch
-250ml crème fraîche
-1 tbsp vanilla sugar
-1 tsp rose water
-A few rosebuds 

INSTRUCTIONS
Preheat the oven to 90°C. 

Beat the egg whites until stiff peaks form. To do this, begin beating them. When they become foamy, gradually add the sugar while continuing to beat. Once the eggs are well beaten, add the cornstarch and continue beating for one minute. 

Place the egg whites in a piping bag fitted with a plain nozzle. Pipe 5 flat discs into a spiral shape with the piping bag. Make 5 tall meringues of the same diameter as the flat discs or slightly narrower. 

Bake for 1 hour 10 minutes on conventional heat. Let cool in the oven, turned off, with the door ajar. 

Beat the cream with the sugar and rose water until stiff. 

Make the meringues: pour cream over the base, layer the tall meringues, and cover them with cream, as well as the sides. Sprinkle with finely chopped rose petals.
Original Recipe