ingredients:
Meringue:
4 egg whites
1.5 dl sugar
3 tbsp seedless raspberry jam
few drops pink gel food coloring (optional)
How to:
Preheat the oven to 75-80C.
Whip the egg whites until stiff peaks form, then slowly but gradually add the sugar and continue whipping the mixture until it’s stiff and glossy. Place the jam and food coloring in a small bowl and fold in about 1 dl of the meringue. Then transfer the mixture back intro the rest of the meringue and fold again gently to combine.
Pipe rose shapes onto a parchment lined baking sheet and bake for 2-3 hours until the meringues are very dry and can be easily removed off the parchment.