For best results use the KitchenAid Platinum Stand Mixer KSM156

Preheat the oven to 180°C (165°C 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 110°C (100°C fan forced) and bake for another 1 1/2 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