Meringues with Rose Syrup

Meringues with Rose Syrup

Ingredients, for two people:

  • 4 large egg whites
  • 225g caster sugar
  • 300ml whipping cream
  • 50g caster sugar
  • 1 bottle Atkins & Potts Rose or Lavender Syrup
  • Fresh raspberries, blueberries or strawberries

Our Method:

  1. Preheat the oven to 140°C and line two baking trays with greaseproof paper.
  2. In a dry bowl whisk the egg whites until the soft peak stage.
  3. Gradually whisk in 225g caster sugar until you have stiff peaks.
  4. Spoon or pipe the meringues onto the lined trays using about a tablespoon of the mixture for each meringue, then put into the oven.
  5. Cook for 40 minutes then remove from the oven. If they begin to colour too quickly, turn the oven temperature down.
  6. 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.
  7. Sandwich the meringues together with the fruit in the middle, then drizzle with your chosen Atkins & Potts Syrup.


Atkins and Potts Ltd
Studland Estate, Ball Hill
Newbury RG20 0PW

01635 254 249


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