Rose Water Meringues

Rose Water Meringues | Frankly Entertaining

When I had the Favorite Things party, I wanted the food to be simple and delicious. It was all finger food so that I didn’t need utensils. Plus, with all the goodies being passed around, I didn’t want the food to get in the way. I made some raspberry chocolate meringue kisses for Valentines Day over at Handmade Mood, and someone mentioned something about rose flavoring. I was totally inspired, and I couldn’t get the idea out of my head. What is more feminine and girl for a ladies night than rose?

I actually had rosewater and rose sugar crystals in my pantry for a rose marshmallow experiment that still hasn’t happened, so I didn’t even need to go shopping for this recipe!

Rose Water Meringue Ingredients|Frankly Entertaining

Meringues look intimidating, but they’re actually pretty simple. The most important thing is having the eggs at room temperature, and then not over beating the whites. The rose water adds a delicate flavor to the meringue which is accentuated by the rose sugar crystals. This would also be the perfect thing to serve at a baby shower or a girls’ afternoon tea birthday party.

The Ultimate Ladies Night Dessert | Frankly Entertaining

A little tip for dipping the meringues: the tops are super delicate and would break off when I dipped the bottoms in chocolate. It worked a lot better to dip the sides or the tops.

Sources:

Rose Water Meringues||Frankly Entertaining

Rose Water Meringues

Ingredients:

  • 2 egg whites
  • pinch of cream of tartar
  • 1 tsp Rose Water
  • 1/2 tsp vanilla
  • 2/3 c. sugar
  • 1/4 c. white chocolate chips, melted
  • Rose Sugar Crystals

Instructions:

  1. In a large bowl, beat together eggs, vanilla, rose water and cream of tartar with an electric mixer until soft peaks form.
  2. Add the sugar, 1 tablespoon at a time and continue beating until stiff peaks form.
  3. Using a star tip pipe out 1″ cookies.
  4. Bake in a 300º oven for 20 minutes.
  5. Let the meringues cool and then dip the bottoms in melted chocolate and dip in sugar crystals. I found dipping the top and sides worked better than dipping the bottoms.
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