Meringues with Roasted Strawberries & Rosewater Cream

The Plain-Cake Appreciation Society {edition 39}, Meringues with Roasted Strawberries & Rosewater Cream.

I’m bending the rules again. And I’m sorry, but I’m not sorry. These meringues are exactly what I want to be eating at the moment. The weather has finally warmed up here and I feel like clouds of whipped cream, syrupy strawberries and crisp meringue. 

In keeping with our little society’s ethos, these are very simple. And very good. And if we can call meringue a cake, then we’re technically not breaking any rules either. So let’s do that.

Happy Friday lovely people, hope it’s been a good one. x 

Meringues with Roasted Strawberries & Rosewater Cream

(serves 6)


Roasted Strawberries:
750g strawberries, hulled and halved
3 tbsp caster sugar
1 ½ tbsp lemon juice
1 ½ tsp rosewater

160g egg whites (from about 4 eggs)
320g caster sugar

Rosewater Cream:
300ml thickened cream
1 tbsp icing sugar
1 tsp rosewater


To make roasted strawberries, preheat oven to 200°C (fan-forced) and place strawberries, sugar and lemon juice in a baking tray, tossing to combine. Roast for 15 minutes, give them a little stir and then return to the oven for a further 10-15 minutes or until strawberries are soft and syrupy and starting to caramelise. Remove from oven, stir in rosewater and allow to cool.

For the meringues, lower oven temperature to 110 °C (fan-forced), and line two baking trays with baking paper. Combine egg whites and caster sugar in a heat-proof bowl set over a pot of simmering water. Heat mixture, stirring constantly, until mixture is warm and sugar has dissolved (about 3-4 minutes). Remove from heat and transfer to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium for 2 minutes before increasing to medium/high and whisking for a further 6-8 minutes or until mixture has cooled and egg whites are glossy and hold their shape.

Divide mixture into 6 equal portions and form into 6 meringues (3 per tray). Once they’re on the trays you can use a spatula or palette knife to squidge them around and smooth the sides of you like, otherwise just leave them in all their rustic glory. Lower oven temperature to 80°C and bake meringues for 1.5 hrs. Turn oven off and allow to cool in the oven.

When meringues have cooled, make the rosewater cream by whipping cream, icing sugar and rosewater to soft peaks.

Assemble meringues just before serving by placing a meringue on each serving plate, top with a generous scoop of whipped cream and then a couple of spoonfuls of roasted strawberries. Drizzle with some extra syrup from the strawberries and some dried rose petals if you like.

Kitchen Note: All the elements for this dessert can be made ahead of time. The meringues can be made 2-3 days ahead and stored in an airtight container at room temperature. The strawberries will be happy in the fridge for a day or two, and likewise the cream can be whipped the day before you want to serve it. Once assembled, the meringues are best eaten within a few hours.