Dam­son and rose­wa­ter Eton Mess

Irish Examiner - Weekend - - Food -

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.

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