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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


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


  • 4 egg whites
  • 1/2 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)


  • 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 ┬ásugars 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.)


Adapted from Food with Friends.