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
- 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)
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.
