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.
The 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.
FAQ:
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 Facebook, Instagram, Twitter and Pinterest. And if you make these Rose Meringues, please share them using the hashtag #LePetitEats!
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!
Ingredients
- 4 egg whites
- ¾ cup caster sugar
- 1/2 teaspoon rose water
- Pink gel food coloring optional
Instructions
- 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.
Recipe Notes
Store in a metal cookie tin in a cool dry place
Doing this right now! Thank you for your great instructions and wonderful pictures!!!
Are these baked at 200° C or F?
Hi Celeste! All my recipes are Fahrenheit since I’m based in the US.
How many does this yield? Could the recipe be doubled?
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!
Very bad. Too airy and crunchy.
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.
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!
I just have a quick question- i have red gel color – can i use like a drop to make pink or no ?
These were fabulous! Making them again on the weekend for an engagement party. I might add a tiny bit more rosewater to get more punch.
My meringues started to brown before they were fully dry.
I keep reading about adding Cream of Tartar to meringue for stability. What are your thoughts?