Rose Meringues

December 14, 2015


  1. Heat oven to 200°. Line baking sheets with parchment paper.
  2. Combine egg whites and sugar in bowl of a standing mixer. Place over a small saucepan of simmering water. Warm egg whites, whisking constantly, until sugar is dissolved and mixture is warm to the touch, about 3 minutes.
  3. Whisk in salt and cream of tartar and remove from heat.
  4. Beat mixture on medium-high speed with whisk attachment until stiff, glossy peaks form and meringue has cooled, about 5 minutes.
  5. Beat in rose extract and beet juice or food coloring.
  6. Pipe 1-inch meringue dollops onto prepared baking sheets using a pastry bag fitted with a ⅜-inch fluted or round tip. Bake until crisp on the outside and able to easily release from parchment, about 1 hour 15 minutes. Transfer to wire rack to cool completely.
  7. Gently dip meringues in sanding sugar, if desired.

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  • 3 large egg whites
  • ¾ cup sugar
  • ¼ teaspoon fine salt
  • ⅛ teaspoon cream of tartar
  • 1 tablespoon rose water
  • Beet juice or red food coloring, for tinting meringues
  • Sanding sugar, for decorating
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