Meringue:
Strawberries with pink pepper:
Chantilly cream:
Meringue:
Preheat the oven to 210°F.
Whisk the egg whites until foamy. Add the granulated sugar little by little, then the powdered sugar. Keep stirring until the mixture is firm and the sugar has dissolved.
Finally add the rose water.
Dip a brush in the food coloring and make vertical lines inside a plastic pastry bag.
Pour the meringue in the pastry bag and make mounds on an oven tray, which should be covered with a silpat or a baking sheet.
Bake for about 40-45 minutes.
Strawberries with pink pepper:
Rinse the strawberries, remove the stems, and cut them lengthwise.
Put them in a glass or ceramic dish, add the sugar and pink pepper.
Mix well, cover with plastic wrap, and allow to rest in the fridge for 30 minutes.
Chantilly cream:
Whip the cream and when it starts to form peaks, add the sugar and whip for a couple more minutes. Keep very cold until the moment of serving.
Dessert assembly:
In a small bowl, pour a tablespoon of cream as base, one or more meringues on one side (depending on the size), and the strawberries on the other.
