Ingredients

• 240 g caster sugar
• 130 g egg whites
• rose water
• red food coloring

Whip egg whites with electric whisk by adding sugar a little at a time, 1 teaspoon of rose water and 1 teaspoon of coloring.
transfer the mixture in a pastry bag with a notched nozzle and form small meringues (4‑5 cm). For a more rustic effect, you can use a teaspoon. Bake in the static oven at 100 ° C for 1 hour and 30 minutes, keeping an open aperture.
Storage: in a dry and cool place, for 10 days, in an airtight box.

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