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Rose Meringue & Balsamic Strawberries

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Chicken with Lemongrass


Strawberry & Rose Meringue

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In celebration of the great British Strawberry I have created a recipe I hope you'll love. The marriage of Rose Water and Balsamic Strawberries is perfect on a hot summer's evening and you can easily bake the meringue the night before and the prep the strawberries before time if you have friends over. An easy and beautiful dessert that is also very pleasant on the taste buds.

Serves 4
4 large Egg Whites
230g Caster Sugar
1 tsp Rose Water
Pink paste food colouring

Balsamic strawberries
400g Strawberries, hulled and chopped in to smaller pieces (not too small though, or they'll turn to mush)
1 tbsp Balsamic Vinegar
2 tbsp Caster Sugar
Mint sprigs


Place the eggs whites in to the bowl of a mixer and using the whisk attachment whisk for a few minutes until thick/stiff peaks form. Add half of the sugar and the rose water and continue to whisk on high speed until the mixture becomes thick with stiff peaks. Add the rest of the sugar and repeat once again until thick with stiff peaks. Take a cocktail stick and pull out a small blob of pink food coloring on to the tip. Dot the colouring, several times,  in to the egg whites. Do not stir in. Using a metal spoon put the egg whites in to a large piping bag with a large nozzle and pipe the meringue mixture on to some baking parchment or non-stick tray liners on a flat baking tray. Make four equal sized meringues, leaving enough space in between them so that the mixture can spread. Place the tray on to the middle shelf of the oven and after 30 mins turn the temperature down to 120c/100c and bake for a further 90 mins. Allow to cool. If you are making the meringues the day before store overnight in an airtight container. Wash, hull and chop the strawberries. Place in to a bowl, stir in the balsamic vinegar and the sugar. Leave for 30 mins minimum and an hour maximum, giving them the occasional stir. Place the rose meringues on to a dessert plate and pour the strawberries and some of the juice over the top. Garnish with some fresh mint and serve with pouring cream or vanilla ice-cream.


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