Rose Meringues

Rose Meringues are an elegant treat, delicately flavored with rosewater and tinted a pale blush pink- they’re almost too pretty to eat!pastel pink Rose Meringues on a marble countertop In honor of Valentine’s Day, these gorgeous Rose Meringues are my virtual gift to you. I mean, I know you’d have to actually go and make them yourself and all – some gift, huh?

But I assure you they are so worth it. The only elbow grease you’ll need to eek out- I promise it’s minimal and actually lots of fun- is piping them into pretty rosette shapes. Your mixer does the rest.

I’m a sucker for any and all rose flavored desserts, and these pastel pink rose meringues are so tasty you’ll want to eat the whole batch in one sitting.

small Rose Meringue cookies arranged on a marble kitchen countertop

Why you should bake a batch of Rose Meringues: 

  • They require minimal effort- your mixer does all the work to whip the egg whites, sugar, rose water and the teeniest bit of pink food coloring into a dreamy, rose-scented cloud.
  • Rose Meringue cookies are incredibly light, ethereal treats that will melt in your mouth and tantalize your sweet tooth!
  • These easy Rose Meringue cookies make for the perfect edible gift for Christmas or Valentine’s Day.
  • It’s the perfect sweet recipe for using up leftover egg whites!

pastel pink Rose Meringue Cookies on a marble countertop

If you’ve never done this before, don’t worry- it’s a breeze and you’ll be a total pro after a couple of practice roses!

Tips for piping perfect rose meringues: 

  • I recommend using a Wilton 1M tip attached to a piping bag.
  • If you want perfectly uniform roses you could trace circles onto your parchment paper- I didn’t bother with this but I thought it was worth mentioning.
  • Hold your piping bag upright at a 90 degree angle and start piping in a circular motion from the inside and work your way out, then to finish stop applying pressure and gently pull the tip away.

a hand holding a pastel pink rose-shaped Meringue CookieThe hardest part is waiting for these pretty rose-shaped meringue cookies to bake and cool so you can get to enjoying them already!

Low and slow is the name of the game when it comes to making perfect meringues, so here are my suggestions for how to pass the time, because let’s be honest- 90 minutes is excruciating when we’re waiting for dessert, so distractions are welcome.

You could:

  • Reorganize your clothing drawers- you know they desperately need it.
  • DO YOUR TAXES. Yeah, you haven’t done yours yet? Me either (shudders).
  • Adult coloring books. My personal favorite. I hear they’re all the rage and quite relaxing.

And before you know it, an hour and a half has just flown by, and you can finally enjoy these light, crisp, rose flavored confections.

Did I mention they’re a fat free, low calorie dessert? Yes, they exist. So go ahead, eat your heart out.

Rose Meringues stacked on a marble countertop


How do I know when my meringues are done? 

Once baked, your rose meringue cookies should be crisp and light, but not browned. Be sure to bake them slowly at low temperature.

You will know they are done when the baked meringue can easily be lifted off the parchment and the bottoms are dry.

How long do these Rose Meringues last? 

Before storing your meringue cookies, make sure they have cooled down completely! Meringues stored in an airtight container will keep for up to two weeks.

Thanks for reading Le Petit Eats! To keep up with my kitchen adventures, follow me on FacebookInstagramTwitter and Pinterest. And if you make these Rose Meringues, please share them using the hashtag #LePetitEats!


Rose Meringues
5 from 1 vote

Rose Meringues

Rose Meringues are an elegant treat, delicately flavored with rosewater and tinted a pale blush pink- they’re almost too pretty to eat!

Course Dessert
Cuisine American, French
Keyword edible gift, meringue, petit fours
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 3 dozen
Calories 60 kcal


  • 4 egg whites
  • ¾ cup caster sugar
  • 1/2 teaspoon rose water
  • Pink gel food coloring optional


  1. Preheat the oven to 200°.
  2. Whip the egg whites on high speed with an electric mixer until stiff peaks form.
  3. Gradually, and very slowly, add the sugar, while continuing to whip. The mixture should be very stiff and glossy.
  4. Add the rose water and 1-2 drops of food coloring (if using) to a small bowl, and fold about a cup of the meringue in.
  5. Transfer the mixture back into the meringue, and fold gently to combine until color is evenly distributed.
  6. Pipe rosettes onto parchment lined baking sheets, and bake for about 1 1/2 hours or until the meringues are very dry and peel off the parchment easily.

Recipe Notes

Store in a metal cookie tin in a cool dry place

Rose Meringues - learn how to make rose-scented pink meringue roses! These are the perfect gift for the holidays or Valentine's Day but also make for a great cake decoration #meringue, #desserts
Rose Meringues - the perfect meringue swirls scented with rosewater! These make for an easy sweet gift for Valentine's Day or Christmas #dessert, #meringue
Rose Meringues - learn how to make rose-scented pink meringue roses! These are the perfect gift for the holidays or Valentine's Day but also make for a great cake decoration #meringue, #desserts

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    1. Denisse Post author

      It depends how large you pipe the roses, but generally at least 2 dozen. I wouldn’t recommend doubling this unless you have a very large mixer, because one batch increases in volume significantly in the mixer and takes up the majority of space in a regular size mixer. If you want to double the recipe I recommend doing it in separate batches. Hope that helps!

    1. Denisse Post author

      Airy and crunchy is exactly how meringues are supposed to turn out, it even says so in the post. They are airy because they are made from whipped egg whites, and crunchy because they are supposed to be baked until crisp. It sounds like meringue cookies in general just aren’t for you. I suggest you try a different type of cookie recipe that is dense and soft. A recipe is not “very bad” just because you personally didn’t care for it.

  1. Mary

    I made these for the first time today! I had issues with banking (because of an old oven not the recipe) but after I figured it out they are DELICIOUS!! I added a bit a vanilla to balance the Rose! Honestly so easy!


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