Heat oven to 130°C.

Beat the egg whites with the sugar for about ten minutes, until they are shiny, firm and compact.

Sift the icing sugar and fold it slowly into the egg whites with a spatula. Fold in the elderflowers now.

Cover two baking sheets with parchment paper, then with an ice-cream scooper scoop small meringues onto the baking sheet, keeping them well spaced.

Bake the meringues for about 1 hour, until they are dry on the outside but still marshmallow-soft in the centre, then leave to cool in the ajar oven.

Store the meringues in a tin box or an airtight container.