Desserts ♡, Summer ♡, Tea Time Treats ♡

Rose and Strawberry Meringues ♡

Hello my frosted fairies! I hope you have had a magical week filled with sunshine. Summer is just around the corner and I’m so excited for the reemergence of peonies, Wimbledon 2018, the scent of rose lemonade, laying in the grass amongst the daisies, the feeling of wearing tea-dresses on warm evenings and carrying adorable wicker bags.


In today’s blog post, I am featuring my first set of summertime bakes! To me, meringues are the perfect summer treat, and these rose-scented meringues are the definition of delicate; the layers of strawberries and cream make this dessert so heavenly! and, as this recipe has few ingredients, it is so simple and easy to re-create.


You could bring these dainty treats with you to a picnic in the park or they would make a splendid accompaniment to any celebrations you may be having for the Royal Wedding next Saturday! With their melt-in-the-mouth consistency, no one can resist an angelic meringue; I think the addition of the rose petals, gives them an elegant touch. I truly adore the scent of roses and if I could, I’d add it to all my cakes and bakes!


Meringues can be extremely tricky to handle; so, whilst assembling, you must make sure that you are gentle with each component, otherwise the layers will start to topple and crumble.



The original recipe is linked here

For the meringues:

3 large egg whites

175g caster sugar

1 tsp rose-water

For the cream filling:

300ml double cream

12 strawberries

2 tbsp caster sugar

For decoration:

2 organic roses (optional)


For the meringues:

  1. Pre-heat the oven to 150˚C/Gas mark 2. Line two baking trays with baking paper. Draw out 12 (5-6cm) circles across both baking sheets.
  2. Place the egg whites in a mixing bowl. Beat with an electric mixer until soft peaks form.
  3. Gradually add in the caster sugar, beating well after each addition. Beat until the mixture is stiff and glossy. Fold in the rose-water.
  4. Pipe 12 circles of meringue on the prepared baking sheets. Cook for 20-25 minutes, alternating the trays, or until crisp on the outside. Turn off the oven and allow to cool in the oven with the door ajar.

For the cream filling:

  1. Begin by coarsely chopping 12 strawberries and place in a bowl with any juice.
  2. Whisk the cream and caster sugar until they form very soft peaks. Fold the chopped strawberries through the cream.
  3. To assemble, place a tbsp of cream mixture onto the top of one meringue and place a clean meringue over it. Then add another layer of cream mixture to the top of the last meringue and add your third clean meringue on top. To finish, scatter with rose petals.

Here are a few more pictures of the end result! ♡






I hope you enjoyed this post my little sugary shortbread’s! Be sure to leave a comment below detailing your favourite thing about summer 🌸👒💗☀️ If you decide to try out this recipe, please remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth) 🎀

I’m sending lots of love to you all and I hope you have a happy week filled with pastel fondant fancies and jam tarts! 💕🍰🍥🌸



2 thoughts on “Rose and Strawberry Meringues ♡”

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