Damson and rosewater Eton Mess
1 tsp of white vinegar 4 egg whites 115g of caster sugar 115g of icing sugar, sieved 300g of damsons 100 mls of honey 4 tsp of rose water 200 mls of cream a handful of edible rose petals Preheat the oven to 100 degrees and line a baking tray with parchment. Wipe down the bowl and whisk of an electric mixer with the vinegar, to make sure they are completely clean of any grease.
Whisk the egg whites with the whisk attachment until they have formed stiff peeks. Turn the mixer down to its lo- west setting and add the caster sugar a tablespoon at a time. Turn off your mixer once the caster sugar has been added and then gently fold in the icing sugar, a third at a time. Spoon the meringue mixture onto the baking tray, you will be breaking the meringues up so the size is not too important. What is important is to make them all even. I make them about three inches in width and bake them for an hour and a half. They will need to be pale golden in colour and hollow when you tap them underneath. While the meringues are baking, add the damsons, honey and rose water to a saucepan and simmer gently until they are soft.
Whip the cream and serve with the broken meringues once they have cooled - and the stewed damsons, sprinkle with the edible rose petals and serve.