Ombre-Rose-Meringue-Cookies-Photo-5

Amazing Rose Flavored Cookie Recipe that Tastes Like Cotton Candy

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Ombre Rose Meringues

These meringue cookies are like eating rosy, cotton candy. And when I say rosy, I’m not just talking about the color. They actually taste like roses too! I used rose water as my flavor additive (instead of boring old vanilla) and the flavor profile is out of this world! And the best news, is that the fun ombre color is easy to replicate! Simply fit a piping bag with a round tip and pinch the end closed. Drip a couple drops of red food coloring around the edges of the piping bag, starting near the top. Then fill the piping bag with the white meringue. When you pipe the individual cookies, the magic will happen all by itself. Et voila! Just like that, you’re a master chef.

(Note: For the best result, don’t let them sit on the counter any longer then necessary for them to cool. Immediately pop them into an air tight container to prevent them from absorbing moisture in the air and becoming less delicious.)

Watch the recipe video!

Recipe:

AuthorMackieDifficultyIntermediate

 3 Egg Whites
 ¾ cup Sugar
 1 tsp Rose water
 ½ tsp White vinegar, distilled
 Red food coloring

1

Preheat the oven to 200 degrees.

2

Whip the egg whites in a large glass bowl until frothy. Once the egg whites are foamy, slowly add the sugar while continuing to beat. Beat for 3 minutes or until the egg whites form stiff peaks.

3

Add the rose water and white vinegar to the mixture and beat until mixed through. Squeeze a few drops of food coloring at random around the sides of a piping bag fitted with a round tip. Scrape the meringue batter into the piping bag and pipe cookies that are roughly 1 inch in diameter.

4

Bake in the oven for 2 hours or until you can easily peel the cookie off of the parchment paper and your test cookie has a dry, crumbly texture to it. Then remove from the oven and allow to cool before serving.

Ingredients

 3 Egg Whites
 ¾ cup Sugar
 1 tsp Rose water
 ½ tsp White vinegar, distilled
 Red food coloring

Directions

1

Preheat the oven to 200 degrees.

2

Whip the egg whites in a large glass bowl until frothy. Once the egg whites are foamy, slowly add the sugar while continuing to beat. Beat for 3 minutes or until the egg whites form stiff peaks.

3

Add the rose water and white vinegar to the mixture and beat until mixed through. Squeeze a few drops of food coloring at random around the sides of a piping bag fitted with a round tip. Scrape the meringue batter into the piping bag and pipe cookies that are roughly 1 inch in diameter.

4

Bake in the oven for 2 hours or until you can easily peel the cookie off of the parchment paper and your test cookie has a dry, crumbly texture to it. Then remove from the oven and allow to cool before serving.

Ombre Rose Meringues

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Thanks to Bakers Royale for the recipe!

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