Meringues with Rose Syrup


  • 4 large egg whites
  • 225g caster sugar
  • 300ml whipping cream
  • 50g caster sugar
  • Atkins and Potts Rose Syrup
  • Fresh raspberries, blueberries or strawberries
  • Mint Leaves for garnish


    • Preheat the oven to 140°C and line two baking trays with greaseproof paper.
    • In a dry bowl whisk the egg whites until the soft peak stage.
    • Gradually whisk in 225g caster sugar until you have stiff peaks.
    • Spoon or pipe the meringues onto the lined trays using about a tablespoon of the mixture for each meringue, then put into the oven.
    • Cook for 40 minutes then remove from the oven. If they begin to colour too quickly, turn the oven temperature down.
    • When the meringues have cooled, whip the cream with 50g caster sugar until you have soft peaks.
    • Spread the cream on the flat side of each meringue.
    • Sandwich the meringues together with the fruit in the middle, then drizzle with Rose Syrup and garnish with mint leaves.

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