600g Caster Sugar
300g Free Range Egg Whites
2tsp Rosewater
60g Pistachio nuts, finely chopped
(a little pink food colouring added to the meringue mixture will give you a nice dusty pink colour if you so wish)
For the Rhubarb Compote:
1kg Rhubarb
300g Sugar
200g Water
Caroline Cowan creates a different take on a Meringue.
For the Rhubarb Compote
- words: Caroline Cowan
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