• 6 medium British free-range eggs, whites only
  • 330 g Fairtrade caster sugar
  • few drops (0.25 - 0.5 tsp) rosewater
  • 0.25 tsp pink food colouring
  • 1 tbsp cocoa powder


  1. 1

    Preheat the oven to 120°C, fan 100°C, gas ½. Line two baking sheets with baking parchment.

  2. 2

    In a grease-free glass or stainless steel bowl, use an electric hand mixer to beat the egg whites until they form stiff peaks. Add the sugar, 1 tablespoon at a time, and continue beating until the meringue mixture is thick and glossy. Spoon half of the meringue mixture into another bowl and set aside.

  3. 3

    To make the rosewater meringues, fold the rosewater into one half of the meringue. Dot the food colouring over the mixture and then gently fold to create a rippled effect.

  4. 4

    To make the chocolate meringues, sift the cocoa over the other half of the meringue and then gently fold through to create a rippled effect.

  5. 5

    Spoon the pink meringue mix onto one lined baking tray in 3 large dollops and spoon the chocolate mix onto the other and cook for 2 hours. Turn off the oven and leave the meringues in the oven for a further hour.


    Cook's tips: when lining the baking trays with baking parchment, fix in place with a blob of meringue in each corner – it works like glue.  


    Save the egg yolks to make scrambled eggs or mayonnaise.

Nutritional Details

Each serving provides
  • Energy 657kj 157kcal 8%
  • Fat 0.5g <1%
  • Saturates 0.1g <1%
  • Sugars 25.7g 29%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1491kj/356kcal

Each serving provides

25.8g carbohydrate 0.2g fibre 12.1g protein

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