cornflour (for baking tray)
10 egg whites, at room temperature
2 cups (400g) caster sugar
100ml hot water, just boiled
1 tsp white vinegar
2 tsp vanilla extract
2 tsp rose water (or to taste)
several drops pink colouring
100g pistachios, very finely chopped
pink rose petals (optional)
Preheat the oven to 180C (160C fan forced). Line 3 baking trays with baking paper and sprinkle with cornflour.
Attach the mixing bowl and the wire whisk to the stand mixer. Beat the egg whites on speed 6 until soft peaks form. Increase to speed 10 then add the sugar, hot water, vinegar, vanilla extract and rose water to the egg whites. Beat for 8 minutes or until the meringue is very thick and glossy. Add the pink food colouring and mix on speed 1 until just combined.
Spoon big pillows of meringue onto the prepared trays and scatter with the chopped pistachios.
Bake for 15 minutes, then turn the oven down to 110C (100C fan forced) and bake for another 1½ hours or until crisp. Turn off the heat and leave in the oven, with the door ajar, until completely cooled.
Scatter the meringues with the rose petals (if using) before serving.