2 egg whites, room temperature
pinch of salt
115 g caster sugar
1 tablespoon crushed dried rose petals
½ cup chilled Benna cream
2 teaspoons caster sugar
Beans of 1 vanilla pod
Handful of blueberries
Preheat the oven to 120°C.
To make the meringue, beat the egg whites with a pinch of salt till stiff peaks. Gradually add the sugar beating very well after each addition until glossy; be careful not to overbeat. Pipe out mini meringues on a lined sheet and bake for 1 hour. Then switch of the oven, open the door a bit and let them cool down.
In a clean bowl, add vanilla beans to the Benna cream and sprinkle the 2 teaspoons of sugar; beat till it forms stiff peaks.
Fold in the dried rose petals and berries and then spoon a little cream and sandwich the cooled meringues.