Rose Meringue Cookies

Rose Meringue Cookies

  • Servings: 36-42 cookies
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Author note: Rose extract can be found at specialty stores (like Sur La Table) or online. If a lighter rose hint is desired, used 1/4 teaspoon of rose extract.

4 egg whites

1/4 teaspoon cream of tartar

1 cup sugar

1/2 teaspoon rose extract (or 1/4 teaspoon for a lighter hint of rose)

1/2 teaspoon vanilla extract

powder sugar

  1. Heat the oven to 250 degrees
  2. With an electric mixer, beat the egg whites and cream of tartar with the whipping attachment on medium-high.
  3. Once the egg whites are stiff (about 10 minutes) quickly pour in the sugar and both extracts.
  4. Continue to beat for one minute.
  5. Pipe or spoon the mixture into 1 ½ inch dollops onto a parchment lined baking sheet.
  6. Next, using a sieve, sprinkle the top of the the cookies with powder sugar.
  7. Place the baking sheets in the top and bottom thirds of the oven. Cook for 30 minutes.
  8. After 30 minutes rotate the baking sheets and cook for an additional 30 minutes.
  9. After a total of one hour, turn the heat off and leave the cookies in the oven for at least 2 hours or until the oven is cooled.
  10. Remove from the oven and serve by themselves or with vanilla bean whipped cream.
  11. Store in an airtight container for up to one week.

2 thoughts on “Rose Meringue Cookies

  1. Pingback: A Pleasant Little Valentine’s Day | a pleasant little kitchen

  2. Pingback: A Pleasant Little Hint | What to Make with Leftover Egg Whites | a pleasant little kitchen

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