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Rosewater Meringues

Show someone you care with these beautiful rosewater rose meringues.
Course Dessert
Cuisine French
Keyword Meringue cookies
Cook Time 2 hours
Servings 12 Meringues


  • 2 large egg whites or 3/4 cup aquafaba
  • 1/4 tsp cream of tartar
  • 1/3 cup granulated sugar
  • 1/4 teaspoon rosewater
  • Natural red food coloring optional


  1. Preheat the oven to 225F and line a baking sheet with parchment paper.
  2. In the bowl of a mixer fitted with a whisk attachment, beat the egg whites until the eggs are frothy, about 30 seconds. Sprinkle in the cream of tartar.
  3. Increase the speed to high and beat until soft peaks form, about 1 minute. Add the sugar 1 tablespoon at a time until stiff peaks form, 1-2 minutes.
  4. Fold in the rosewater and food color, if using.
  5. Using pastry bag, pipe meringues on sheet tray. Bake until dry and firm to the touch, about 2 house.
  6. Allow to cool completely before removing from baking sheet. Store at room temperature in an air-tight container.

Recipe Notes

Aquafaba is the cooking liquid from chickpeas. Make your own or use chickpea brine.