Preheat the oven to 200 degrees.
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.
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.
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.
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