Lighter than air and hued a lovely light pink from freeze-dried strawberries, these elegant meringues are delightful on their own or with berries, lemon curd or yogurt.

Preparation

Preheat oven to 200°F.

Whip egg whites with salt until stiff peaks form. Add sugar and continue to whip until egg whites are shiny and the sugar has dissolved. Add white vinegar and rose water and mix on low speed until all ingredients are incorporated.

Toss the freeze-dried strawberries with the cornstarch and then fold into the meringue. Place meringue in a piping bag with a star tip. Holding the tip vertically just above a baking sheet, pipe 1½–2-inch rounds using medium pressure, then lifting while releasing pressure to make a point.

Bake for 1½ hours, then turn off the oven and let the meringues cool in the oven with the door closed for an additional hour.