they are quick, fun to make and nice to eat.

these have rosewater in them but they taste more like candy floss. This is never a bad thing but I’ll go for more rose and less sugar next time.

i’ve got my macaron (or macaroon if you prefer) book now so some of those will be on the way once I get a little more time on my hands. poor excuse I know but i promise they will be worth it.

I loved loved loved parma violets when I was younger (still do now) and am a sucker for that perfume-like taste. these mini meringues captured that really nicely.

they are a basic recipe of egg white and caster sugar but with some crushed crystallised violet petals folded in just before baking. they have also given them flecks of natural blue colour too. I baked them for 45 minutes to keep the slightly chewy texture.

perfect with lady grey tea.

i’m much liking cooking with edible flower petals at the moment. these meringues have rosewater and rose petals folded into the cream that holds them together.

I love the process of making them – there is something very satisfying about turning plain old egg white in to something beautifully glossy and light.

next time, I’m going to make them bite sized so they melt in the mouth. yum.