August's recipe of the month

Pistachio and rose water meringues by The Rockpool

Ingredients (makes 12):

600g caster sugar

300g free range egg whites

2tsp rose water


60g pistachio nuts (finely chopped)

100g dried raspberries

Whipped double cream


  • Preheat the oven to 200°C / gas mark 6.
  • Spread the sugar on a tray lined with greaseproof paper and place in the oven for about 8 minutes or until the sugar is hot (about 100°C).
  • While the sugar is in the oven, place the egg whites in a mixing bowl and whisk at a high speed until pale and fluffy.
  • Carefully pour the sugar into the egg whites.
  • Add the rose water to the mixture and whisk at a high speed for 10 minutes - you should by now have a silky smooth texture that will hold.
  • Turn the oven down to 110°C / gas mark 1/4, shape the meringues however you choose, sprinkle with chopped pistachio and dried raspberries.
  • Bake for 2 hours.

When the meringues are ready they should be firm to touch.

Serve with freshly whipped double cream and seasonal fruits.