1. PLACE the rack in the middle of the oven and preheat the oven to 250°F. Line a large baking sheet with parchment paper. Stir the cornstarch into the sugar in a small bowl.
2. WHIP the egg whites, cream of tartar and salt in the large bowl of a heavy-duty mixer, fitted with the whisk attachment. Start on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
3. INCREASE the speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the saffron tea. Increase the speed a bit and whip until the meringue is glossy and stiff peaks form when the whisk is lifted, 4 to 5 minutes.
4. SPOON the meringue into an 9-by-6-inch oval on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once the meringue is baked.
5. PLACE the baking sheet in the oven. Reduce the oven temperature to 225°F. Bake for 50-60 minutes, or until the meringues are crisp (dry to the touch on the outside) and white (not tan-colored or cracked). The interior should have a marshmallow-like consistency. Check on the meringue at least once during the baking time. If it appears to be taking on color or cracking, reduce the temperature 25 degrees and turn the pan around.
6. GENTLY LIFT the meringue from the baking sheet and cool on a wire rack. It will keep in a tightly sealed container at room temperature for up to a week, barring any humidity. While the meringue is baking…
7. MACERATE the berries. In separate dishes, macerate each type of berry for at least 30 minutes with 1 tablespoon of rosewater (substitute orange liqueur or plain water) and 1 tablespoon sugar. This draws out their juices.
8. ADD the cardamom (substitute: 1 teaspoon vanilla or orange extract or orange liqueur) and 1/4 cup sugar to the cream and whip to soft peaks.
9. ASSEMBLE: Place the meringue on a serving dish and spoon in the whipped cream. Spoon the juicy berries atop the cream. Top with crushed dried rose petals (substitute: chopped pistachio nuts or mint leaf). Serve with fresh mint tea.
Leave off the whipped cream and you have a cholesterol-free dessert with far fewer calories than a cake.
WHAT IF THE COOKIE CRUMBLES?
Don’t despair if your meringue cracks. If you can’t use it/them for a shell, simply create a “parfait” in a sundae dish or bowl, along with the berries and whipped cream.
Or, use the same ingredients create a Pavlova version of an English Trifle.