Meringues with rosewater cream & strawberries

Method

• Step 1
  Preheat oven to 100°C. Line 2 baking trays with non-stick baking paper. Place the egg whites in a large clean, dry bowl. Use an electric beater to whisk the egg whites until soft peaks form. Gradually add the sugar and whisk until sugar dissolves.
• Step 2
  Add the vanilla extract and whisk for a further 2 minutes or until themixture is thick and glossy, all the sugar has dissolved, and a long trailing peak forms when the beater is lifted.
• Step 3
  Spoon 20 tablespoonsful of the meringue mixture onto the prepared trays. Bake in preheated oven for 35 minutes or until meringues are crisp and sound hollow when tapped on the bases. Turn off the oven. Leave the meringues in the oven, with the door ajar, for 1 hour to cool.
• Step 4
  Use a clean electric beater to beat together the cream and rosewater essence in a bowl until soft peaks form.
• Step 5
  Place meringues on a large serving platter. Top with a dollop of rosewater cream and chopped strawberry. Serve immediately.