Method
Begin by making the meringue. Heat the oven to 120°C/235°F/gas mark ½–1. Ensure that the bowl of your kitchen mixer is completely clean, add the egg whites and whisk on a medium speed until they form soft peaks. With the motor still running, gradually add the caster sugar, 1 tablespoon at a time. Once you have added all the sugar, continue whisking for another 3–4 minutes, until the meringue is thick and glossy. (You can also make the meringue with an electric hand whisk).
Line a baking sheet with a piece of baking parchment. Spoon the mixture into four rough, heaped mounds. Place the baking sheet in the oven and bake the meringue for 25–30 minutes, then turn down the heat to 90°C/195°F and cook for a further 2 hours, until the meringues are crisp. Remove the meringues from the oven and allow to cool.
Place the raspberries in a large bowl, trickle over the elderflower cordial and carefully tumble the fruit around.
To serve, scatter the raspberries over a large plate and crush over a little meringue (you won’t need all four meringues – the remainder will keep in an airtight container for up to three days, or freeze them for up to a month). Finally, scatter over the elderflower petals and serve straight away.
