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Home » Cookies and Bars

Published: Mar 29, 2023 · Updated: Mar 29, 2025 · May contain affiliate links

Rosewater Meringue Cookies Without Cream of Tartar

Jump to Recipe·5 from 2 reviews
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Rosewater Meringue Cookies without cream of tartar, are so easy to make, taste like spring and are so, so pretty! 

Rosewater Meringue Cookies

Meringues and meringue cookies are not usually in my repertoire.

However Passover makes them magically appear. And my mother loves them!

They are magic; light and airy; and in this case-pink. Because there is no flour, they are perfect for Passover.

Just a hint of food coloring and a smidgen of rosewater brings out the best in these cookies.

They'd be magical with berries, but in this case I served them on their own. Well. Not quite on their own.

I kind of went over the top this year when it came to desserts.

We had the macaroons, a new Francois Payard chocolate version, and a chocolate nut fudge cookie.

Then there was the matzoh toffee and the home made marshmallows and the chocolate raspberry cake and last but not least-Ilse's mocha nut cake.

Oh yeah-there was a side of berries, too. There was so much I almost forgot them!

Pink and white Meringue Cookies without Cream of tartar on floral plate this …

The meringue cookies definitely didn't get lost in the shuffle.

They are a delicious and delicate treat that can be enjoyed as a snack, dessert, or paired with coffee or tea.

Made primarily of egg whites, meringue cookies are light, airy, and melt in your mouth.

This meringue cookie recipe is easy to make and I'm not sure why these cookies are not more popular.

They can be flavored with just about anything including cocoa, vanilla, lemon, orange and peppermint, and I could go on.

This meringue cookie recipe can be adapted for any flavor and you do not need cream of tartar.

Meringue cookies often contain cream of tartar which is not something that everyone has in their cupboard.

Rest assured that these meringue cookies turned out perfect even without the cream of tartar.

No cream of tartar needed in this meringue cookie!

Cream of tartar helps stabilize the egg whites and makes them shiny and glossy.

However, this recipe requires no cream of tartar, which does last almost foreverin the pantry, in case you want to keep some on hand.

A substitution equally as good is lemon juice. Feel free to add about ¾ t of fresh lemon juice if you want pretty egg whites.

I did not pipe my cookies so perhaps if I had added the lemon juice they would have held their shape a bit better, but frankly I thought they still looked quite pretty!

It's the powdered sugar in this meringue cookie that helped stabilize the egg white mixture.

Meringue Cookie recipe

Ingredients for Meringue Cookies Without Cream of Tartar:

  • Egg whites
  • Lemon juice (optional)
  • Granulated sugar
  • Powdered Sugar
  • Rosewater, or other flavoirngs, food coloring and a pinch of salt

How to Make Meringue Cookies:

  1. Preheat your oven to 225°F.
  2. Separate the egg whites from the yolks and add them to a mixing bowl. Be careful not to get any yolks in the egg whites, as this can prevent the egg whites from forming stiff peaks.
  3. In a stand mixer using the whisk attachment on medium-high speed, whip the egg whites until slightly frothy. At that point start adding both sugars 1 T at a time until the sugar is fully incorporated. (I often cover the mixer with a clean dish towel so that it doesn't look like it snowed in my kitchen.)
  4. It is essential to add the sugar gradually, or the meringue mixture will become too heavy and collapse.
  5. After both sugars have been added, add the food coloring, flavoring and a pinch of salt. Now turn the mixer to high speed and continue to beat the egg whites until they reach stiff peaks and are very glossy and shiny. You can test this by lifting the whisk out of the mixture; if the peaks stay upright, they are ready.
  6. Using 2 spoons dollop the meringues, about 1 T at a time, onto a baking sheet lined with parchment paper. You could also put these into a pastry bag, if you prefer.
  7. Bake the cookies about 60 to 75 minutes or until they are hollow sounding when tapped, dry to the touch and easily peel off the parchment paper.
  8. Once the cookies are done, let them cool completely on the baking sheet before transferring them to an airtight container.

Meringue Cookie recipe without cream of tartar

Tips for Making Perfect Meringue Cookies:

  1. Use room temperature egg whites. This helps them to beat more easily and reach stiff peaks faster.
  2. Make sure your mixing bowl and whisk attachment are clean and free of any grease or residue. Any dirt can prevent the egg whites from reaching stiff peaks.
  3. Gradually add the sugar to the egg whites. If you add it all at once, it will be challenging to get the egg whites stiff.

My brother Mark joined us this year, Zoe and the boyfriend came, and a few extra visitors.

We were 10-which was a nice size- and we all managed to fit on the deck while it was still glorious outside.

Our menu was delectable and there were a few small changes from last year.

Passover Menu 2016

To tell you the truth-I am exhausted. I spent the week cooking before everyone got here and then it went way too fast.

Believe it or not, I actually hired someone to help do the dishes. That did not go so well.

After picking him up from the bus stop and carefully going through what he should do-he said he was experienced- I sent him home after 4 hours of nothing.

It drove me crazy just knowing he was in my kitchen doing nothing.

 
Rosewater Meringue Cookies

He did not know how to keep a surface clean, or wash a dish.

He did not know how to drop matzoh balls into the soup.

He was slicing strawberries with a chef's knife on my good china plate.

Every time I came in the kitchen to see how things were going, he was in the bathroom.

After 4 hours of this I asked him if he was OK, where upon he mentioned that he was having bad gas. True story, folks!

I then said I didn't feel things were going so good and said enough was enough.

He then went to sit on our front stoop until the taxi came and didn't.

Manservant ended up driving him home which took an hour back and forth.

Zoe helped with the dishes. In spite of this we had a lovely Seder-and all was good!

Passover Table

I have been sending these cookies off to all parts of Denver and of course, Philly.

I can't have them in my house any more.

The cakes are almost gone, but they were almost gone when everyone departed.

In three days, we made 6 trips to the airport.

That was a lot, but if my other brother came I'd be happy to make it six, and if Alex came, I'd be happy to make it eight. Just sayin'.

Rosewater Meringue Cookies

And one more thing, before this week escapes.

Look who has been in our life for a year now. Geordie is all grown up in size, but he's still a puppy at heart.

I think he stole everyone's heart, too!

He had a special treat of Jewish brisket and chopped liver in honor of the occasion!

Geordie

Every Passover I think I am celebrating the egg, instead of celebrating freedom.  

I believe I used about 4 dozen eggs in this menu!

I do have a few yolks left and the dogs are quite happy about that!

These meringue cookies are pretty, easy to make and quite delicious.

I guess one can say that pink was the color of the day!

Rosewater Meringue Cookies

And More Passover Ideas:

Passover FavoritesOther Delicious Meringue Desserts:

Raspberry and Chocolate Ganache Meringue Cake

raspberry Meringue Cake

Pavlova with Berries

Pavlova Meringues with Berries

Print

Recipe

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Rosewater Meringue

How to Make Rosewater Meringues

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 75 Minutes
  • Yield: 24 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American
Print Recipe
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Description

These exquisite meringue cookies are so easy to make! Make them whatever color you want, but do make them!


Ingredients

Scale
  • 4 egg whites
  • ½ sugar
  • 1 c powdered sugar
  • 1 t rosewater
  • 4 drops red food coloring
  • Pinch of salt
  • Organic Rose Petals for Garnish (I used rose tea petals)

Instructions

  • Preheat oven to 225. Line a baking sheet with parchment.
  • Using an electric mixer fitted with the whisk attachment, whisk the egg whites at high speed until slightly frothy. Continue to whisk at medium high speed, adding the sugar 1 T at a time.
  • Add the powdered sugar in the same manner, but you may want to drape a clean dish towel over the top of the mixer, to keep your counters from looking like it snowed.
  • After all  sugars have been added, add the rosewater, food coloring and salt and turn the mixer to high. Whisk on high until the mixture is glossy and stiff peaks have formed.
  • Using 2 spoons- one to scoop and the other to shape the meringues-form 1 T sized mounds. The cookies do not need much room between them, as they don't expand. Dust each meringue with a few rose petals.
  • Bake for about 1 hour to 1 hour and 15 minutes or until hollow sounding when tapped. Cool on a wire rack. Keep in a dry place. These did last several days as Colorado is quite dry.
  • (As you can see I only added the rosewater to half the mixture. The white meringue cookies were made with vanilla.)

Notes

Adapted from Food with Friends.

Did you make this recipe?

Tag @this_is_how_i_cook on Instagram and hashtag it #thisishowicook

A Few More To Try:

Berries with Balsamic Vinegar and Pepper

Lemon Rose Madeleines

Salted Honey Rose Tart

Roast Chicken with Saffron, Hazelnuts and Rosewater

 

 

 


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  1. Healthy World Cuisine says

    April 05, 2023 at 6:26 pm

    So dainty and have everything we need to make these delightfully girly rosewater meringues too.

    Reply
    • Abbe says

      April 08, 2023 at 2:21 pm

      Just think of all the fun possibilities!

      Reply
  2. 2pots2cook says

    April 04, 2023 at 6:00 am

    Absolutely amazing!

    Reply
  3. Holly @ abakershouse.com says

    May 09, 2016 at 2:22 pm

    What a beautiful feast! You surely outdid yourself, the menu looks wonderful. Next time you need help with a meal-- I'll gladly come by-- really, call me! I am happy to be your dishwasher all for the grand price of a few meringues. : )

    Reply
  4. SavoringTime in the Kitchen says

    April 30, 2016 at 11:00 pm

    What a wonderful menu and the meringues are gorgeous! I guess the trick is to hire someone's kid that you know to help - what a story! Just like any holiday, there is so much work to prepare and then it's done in a flash. Fun times, though, and worth it! Look at your beautiful daughter and Gordy has grown! What a lovable furball 🙂

    Reply
    • Abbe Odenwalder says

      May 02, 2016 at 3:55 am

      I wish there were kids to hire. Don't know any anymore! It is done in a flash, but at least blogging about it makes it easier to remember!

      Reply
  5. Karen (Back Road Journal) says

    April 30, 2016 at 9:16 pm

    What a beautifully set table and the meringues were perfect for the occasion. Everything is lovely.

    Reply
    • Abbe Odenwalder says

      May 02, 2016 at 3:54 am

      Thanks Karen. I just love pink!

      Reply
  6. Anna and Liz Recipes says

    April 30, 2016 at 5:50 pm

    Hi Abbe! Wow what a beautiful celebration, and your cookies are exquisite!! I hope you take mini vacation after this week! Have a great weekend!

    Reply
    • Abbe Odenwalder says

      May 02, 2016 at 3:53 am

      I am needing a mini vacation-that's for sure! Thanks!

      Reply
  7. Cathleen says

    April 29, 2016 at 11:11 am

    I have been wanting to make meringues for the longest time. Yours sounds delicious!

    Reply
    • Abbe Odenwalder says

      May 02, 2016 at 3:53 am

      Thanks Cathleen. Easy to do. I haven't made them often, but they always turn out!

      Reply
  8. Tricia Buice says

    April 29, 2016 at 1:58 am

    So happy you had a great time with family. Sorry about the hired help- that is really pitiful. Zoe to the rescue! I bet you are exhausted and hope you take a well deserved rest. Beautiful cookies!

    Reply
    • Abbe Odenwalder says

      May 02, 2016 at 3:52 am

      Sure glad Zoe came! But not just for the dishes. We had fun doing them. We are a good team. And then we had wine!

      Reply
  9. nicole branan says

    April 28, 2016 at 7:44 pm

    Wow, what a celebration, everything looks absolutely beautiful, including, of course, the cookies! And the hired help, yikes! Definitely a good story but I'm sorry you had to live through it.

    Reply
    • Abbe Odenwalder says

      May 02, 2016 at 3:51 am

      Thanks Nicole! It was a lovely evening. We just had a lot of dishes to do! Passover is dish heavy!

      Reply
  10. Sippity Sup says

    April 28, 2016 at 9:30 pm

    Everything is so pretty from the flowers to the meringue! Well done. Happy Passover. GREG

    Reply
    • Abbe Odenwalder says

      May 02, 2016 at 3:51 am

      Thanks so much Greg!

      Reply
  11. Cheri Savory Spoon says

    April 28, 2016 at 7:05 pm

    Wow Abbe, what an amazing spread you put together. I bet everything was delicious. I have never made a meringue before. Yours are beautiful and I love that you added rose water.

    Reply
    • Abbe Odenwalder says

      May 02, 2016 at 3:50 am

      You could make them Cheri. Easy as whipping!

      Reply
  12. Juliana says

    April 28, 2016 at 5:54 pm

    Sorry to hear that your help was not helpful at all...but glad to find out that your Seder turned out nice...you sure had a nice menu...I love the idea of rose water in meringue...so cute and fragrant...thanks for the recipe Abbe.
    Have a lovely rest of week 🙂

    Reply
    • Abbe Odenwalder says

      May 02, 2016 at 3:50 am

      Rosewater worked great. Next up i want to try a rosewater margarita!

      Reply
  13. Liz Berg says

    April 28, 2016 at 4:18 pm

    So nice to have Zoe and her beau join you! Had to laugh about your dishwasher---you can't make these things up!!! Your menu looks divine, Abbe. I'd have to take a nibble of at least every one of those desserts. Your meringues look picture perfect!

    Reply
    • Abbe Odenwalder says

      May 02, 2016 at 3:49 am

      I wish I could make them up, Liz!

      Reply
  14. Anu - My Ginger Garlic Kitchen says

    April 28, 2016 at 2:20 pm

    Wow! How beautiful and cute these rose water meringues, Abbe. They would be perfect for Mother's day! Your daughter is pretty.

    Reply
    • Abbe Odenwalder says

      May 02, 2016 at 3:49 am

      Thanks Anu. She is a beauty inside and out!. They would be more than perfect for Mother's Day!

      Reply
  15. Angie Schneider says

    April 28, 2016 at 5:53 am

    Geez..you hired someone to use your toilet? I hope he at least cleaned it after use.
    Those pinky meringues look so very beautiful!

    Reply
    • Abbe Odenwalder says

      May 02, 2016 at 3:48 am

      Too funny Angie!

      Reply
  16. Karen Harris says

    April 28, 2016 at 3:55 am

    Oh my, what a story! So sorry it didn't work out. Zoe is such a beauty, and that puppy is so big! Beautiful beautiful photos. Just gorgeous.

    Reply
    • Abbe Odenwalder says

      May 02, 2016 at 3:48 am

      You are too kind! Can't wait to hear about your adventure!

      Reply
  17. Libby Weiner says

    April 28, 2016 at 2:16 am

    Abs, The pics turned out great of the table and Geordie. The rosewater was subtle in the meringues and they were delish. We had a glorious time with the family and friends. Maybe next year in Phoenix ?

    Reply
    • Abbe Odenwalder says

      May 02, 2016 at 3:48 am

      Thanks Mom. We had fun, too! Maybe.

      Reply
  18. Kitchen Riffs says

    April 28, 2016 at 1:26 am

    Sorry your hired dishwasher couldn't, but he gave you a good story. Bad gas? I don't want to think about it! Great cookies -- adding rosewater is a neat idea. And really fun pictures. Thanks

    Reply
    • Abbe Odenwalder says

      May 02, 2016 at 3:47 am

      Really! I wish he'd been more creative! Thanks John!

      Reply
  19. Pam says

    April 28, 2016 at 12:56 am

    It all sounds good to me, good menu and I love the meringues! Sounds like a day in my best friend's life with the hired help. Too funny, in a way!

    Reply
    • Abbe Odenwalder says

      May 02, 2016 at 3:47 am

      It is funny looking back at it Pam! I was furious and everyone mentioned how my mood changed once I sent him home!

      Reply
  20. Bobbi Marshall says

    April 28, 2016 at 12:29 am

    I am sorry to hear that your new hire was a flop but your rose water meringues are just stunning and so is your place setting. Just gorgeous! So delicate and girly. Pinning!

    Reply
    • Abbe Odenwalder says

      April 28, 2016 at 12:57 am

      Thanks Bobbi! I do think Spring is a bit girly, don't you? Thanks!

      Reply
  21. La Table De Nana says

    April 27, 2016 at 11:12 pm

    What a feast! Truly..:)

    Lovely daughter..she looks like you to me..and your puppy's ponytails♥

    What a unfortunate fiasco for you and the relief you expected from the young man..

    Hope he got relief:)

    Too bad your husband missed an hour...:(

    Table is beauteous!

    Reply
    • Abbe Odenwalder says

      April 28, 2016 at 12:56 am

      She is lovely, isn't she? Very funny Monique! I think he thought missing out on he dishes wasn't so bad. we finished the wine while he was gone! Thanks!

      Reply
Abbe Odenwalder - The Great American Recipe Season 2

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You may have spotted me on Season 2 of the PBS series “The Great American Recipe.” Being part of a group labeled “the best home cooks in America” is a lot to live up to, but I’m up for the challenge! I'm glad you are here and hope I can set a place for you at my table!

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Rosewater Meringue Cookies
meringue cookies without cream of tartar