French cornflower meringues
3 cups (660g) white (granulated) sugar 300ml eggwhites (approximately 8 eggwhites) ½ teaspoon cream of tartar 2 teaspoons vanilla extract ¼ teaspoon rose-pink food colouring 2 tablespoons dried French cornflowers+
Preheat oven to 200°C (400°F). Place the sugar on a large baking tray lined with non-stick baking paper and spread to an even layer. Place the tray in the oven and cook for 10–12 minutes or until the sugar is hot and the edges are just starting to melt.
Reduce oven temperature to 110°C (230°F). Place the eggwhites and cream of tartar in the bowl of a stand mixer and whisk until soft peaks form. Add the sugar, 1 tablespoon at a time, whisking until well combined. Add the vanilla and whisk for a further 6–8 minutes or until the sugar is almost completely dissolved and the mixture is very thick and glossy. Add the food colouring and whisk to combine.
Place 12 large spoonfuls of the mixture onto 2 large baking trays lined with non-stick baking paper. Sprinkle with cornflowers. Cook for 2 hours or until dried. Turn oven off and allow to cool completely. Serve. MAKES 12.
+ Dried French cornflowers are available from selected health-food stores and specialty grocers.