Preheat the oven to 130c 250F MK ¼ or 100C fan oven.
Line a baking sheet with non-stick paper or Teflon sheeting. Whisk the egg whites very stiffly, add two teaspoons of the sugar and whisk well again until the mixture regains its former stiffness. Fold in the rest of the sugar and a couple of drops of the colouring very gently, until the mixture is a soft pink. Using two tablespoons, spoon blobs of the meringue onto the non-stick sheet and dry off in the oven for about 3 hours, until the meringues are firm and crisp. When cool, sandwich together with a spoon of clotted cream and stick a couple of strawberries on top. Put a couple of rose petals on top and dust with icing sugar.