Easy Rose Water Meringue Cookie Recipe

Another pretty treat for Valentine’s Day or as a quick afterschool snack.  
Rose Meringue Cookies
Makes about 24-30 cookies. 

3 egg whites
1/2 tsp white vinegar
2/3 c granulated sugar
1/2 tsp rose water

Pink gel food coloring (optional)

Preheat oven to 225F. 

Whip room temperature egg whites with the vinegar until frothy.  Continue to whip the egg whites while adding the sugar one teaspoon at a time until stiff peaks begin to form. About 6 minutes. Add the rose water and continue to whip.  Finally add 2-3 drops of food coloring if desired and whip until blended.

Put meringue in piping bag fitted with the piping tip you desire.  I used a floral Russian piping tip, a sultan tip and a star tip.  Pipe onto parchment lined or silicone lined baking sheet.

Bake at 225 degrees Fahrenheit for about 40 minutes.  After 40 minutes, turn off heat and leave the meringues in the warm oven for another 35 minutes to fully cook and dry out.  They should lift easily off the parchment or silicone mat. 


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