I popped the mix into a piping bag and piped the meringue in heart shapes onto a baking paper lined tray and then baked them for 1 1/2 hours at 115C. They came out lovely and crisp, but I was disappointed that the pink colour didn't quite hold as they got a little browning in my very temperamental oven! Not to worry, I planned on smothering them in cream, raspberry sauce and chocolate so they ended up looking (and tasting) fine. My husband has proclaimed that I am never to leave the rosewater out again, the addition of it gave them a gorgeous flavour!
125g unsalted butter, cubed then softened
Put butter in a bowl and beat with an electric beater until soft and loose, then beat in the sugar and continue beating until creamed.