Rose Cream Meringues

2 extra-large egg whites
1/2 cup granulated sugar
1/2 cup confectioners’ sugar
1 1/2 teaspoons rose water (sold in specialty shops and some supermarkets)
Dried or candied rose petals (see note), optional
1 cup heavy cream
2 tablespoons creme de cassis
1 tablespoon seedless raspberry jam
Pomegranate seeds or fresh raspberries, for garnish.

Preheat oven to 250 degrees. Line 2 baking sheets with parchment or wax paper.

In an electric mixer on medium-high speed, beat egg whites until white and frothy. Gradually beat in granulated sugar, 1 tablespoon at a time, until whites are stiff and glossy. Sift confectioners’ sugar over egg whites, and gently fold in with a rubber spatula. Fold in rose water.

Spoon 2 1/2-inch mounds of meringue onto prepared baking sheets. (You should have about 12 meringues.) If using rose petals, crush between fingers, and sprinkle over meringues. Bake 1 1/2 hours. Turn off heat, and place a wooden spoon in oven door to keep it slightly ajar; let meringues cool in oven 2 hours.

Just before serving, in an electric mixer beat heavy cream until it thickens. With mixer running, beat in creme de cassis. Beat until soft peaks form.

In a bowl, whisk jam to break it up. Fold in a small amount of whipped cream to lighten jam; then fold jam mixture into remaining whipped cream. Serve meringues with a dollop of whipped cream and a sprinkling of pomegranate seeds or raspberries.

from Bitten.