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.