Recipe: Rose Essence Meringues

Sunday, July 13, 2025

Who knew just blobbing partially mixed meringue batter could make such pretty little cookies?
I had 4 egg whites leftover from a big batch of canneles de bourdeaux and ended up with these colorful little dollops. Recipe is adapted slightly from lepetiteats.

Recipe

Ingredients

• 4 large egg whites
• 0.5 tsp cream of tartar
• 3/4 cup caster sugar
• 1 tsp rose essence
• 1 drop pink food coloring (optional)

Instructions

1. Preheat the oven to 200 degrees Fahrenheit (95 Celsius).
2. Whisk the egg whites and cream of tartar on high speed with an electric mixer until stiff peaks form.
3. Gradually add the sugar, while continuing to whisk. The mixture should be very stiff and glossy.
4. Add the rose essence and food coloring to a small bowl, and fold in a cup of the meringue.
5. Transfer the mixture back into the meringue, and fold gently to combine until color is evenly distributed.
6. Blob tablespoonfuls onto parchment lined baking sheets, and bake for 1.5 hours or until the meringues are very dry and peel off the parchment easily.