Ingredients
Method
1.Turn on the oven to 120°C/250°F and let it heat up. Spray two oven trays with cooking oil; use baking paper to line the oven trays.
2.Put the egg whites in a small bowl; beat with an electric mixer on high speed until soft peaks form (the mixture will hold its shape when dropped from a spoon).
3.Use a tablespoon to gradually add the sugar, one spoonful at a time; beat until each lot of sugar has dissolved before adding the next one. Fold in the rosewater.
4.Drop heaped tablespoonfuls of meringue mixture onto the trays, about 5cm apart. Put the trays into the oven and bake about 1 hour. Turn off the oven. Leave the meringues to cool down with the oven door slightly open.
5.Meanwhile, put the cream in a small bowl; beat with an electric mixer until soft peaks form (the cream will just hold its shape when dropped from a spoon).
6.When the meringues are cool, top with the cream and fairy floss. Decorate with fresh rose petals.
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