Beatrice has for our upcoming food styling and photography workshop, I thought I'd make some for practice and just for fun. I love meringues but I had never actually made them before. I decided to turn to a meringue pro for the recipe.
If you've ever walked by an Ottolenghi in London, you've probably seen the mouth watering, huge towers of meringues in the window. From my Ottolenghi cookbook I used the pistachio and rosewater recipe, and they were as good as I had hoped. If you're in the mood for making a meringue for pavlova or Eton mess, I'd definitely recommend these. I served mine sort of Eton mess style (but not quite so messy) with whipped cream and blackberries. Delicious!