Directions

1. Preheat an oven to 130 degrees Celsius. On a sheet of baking parchment draw 4 circles, about 10 cm in diameter, by tracing round a large mug. Turn over and place on a baking tray. Repeat with another tray.
2. Add the egg whites to a clean bowl. If you have trouble separating the egg whites, do it in a separate bowl. If you get any yolk into the whites the meringues won't work. Whisk using an election whisk until stiff peaks form. While whisking add in the caster sugar 1 tablespoon at a time. Until stiff and glossy. Sprinkle over the cornflour, vinegar and vanilla extract. Then fold in until just combined using a metal spoon.
3. Spoon the mixture onto the circles, trying to make each meringue lower in middle for the cream to sit. Alternatively you can pipe it onto the tracing paper. Place in the oven and cook for 25-30 minutes until firm to the touch. Leave in the oven with the door open until completely cool.
4. Once the meringues are cool. Add the double cream and 1 tablespoon of icing sugar to a double and whisk thickened to a spooning consistency. Add the rose water a little at a time until desired taste. In a separate bowl add some raspberries and the remaining icing sugar. Mash with a fork and if necessary loosen with a little water. Add half to the cream and stir until combined.
5. To serve place some of the cream on to each meringue. Add a little drizzle of the remaining mashed raspberries. Top with fresh raspberries and some crushed pistachios.