Rose Meringues are an elegant treat, delicately flavored with rosewater and tinted a pale blush pink- they’re almost too pretty to eat! 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.
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!
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.
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.
- 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.
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.
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Rose Meringues are an elegant treat, delicately flavored with rosewater and tinted a pale blush pink- they’re almost too pretty to eat!
- 4 egg whites
- ¾ cup caster sugar
- 1/2 teaspoon rose water
- Pink gel food coloring optional
- Preheat the oven to 200°.
- Whip the egg whites on high speed with an electric mixer until stiff peaks form.
- Gradually, and very slowly, add the sugar, while continuing to whip. The mixture should be very stiff and glossy.
- 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.
- Transfer the mixture back into the meringue, and fold gently to combine until color is evenly distributed.
- 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.
Store in a metal cookie tin in a cool dry place