Rose Meringue Cookies

18 servings
2 hr 20 min

Send a bouquet of pretty meringue roses that are melt in your mouth, light, crisp and naturally gluten free. Ideal treats for Valentine’s Day, Mother’s Day, tea time, or anytime you want your celebration extra sweet.

These rose meringues are light, crisp, airy and melt in your mouth~ ideal for Valentine’s Day, Mother’s Day, tea time, or anytime you want your celebration extra sweet! Add some straws for a little whimsy to make a rose cookie pop or serve as a meringue rose cookie if you prefer.

I used strawberry flavored Jell-O, to add flavor and color to these meringue roses, but you could use the flavor of your choice.


Meringue Tips: Grease and water can prevent your meringue from reaching stiff peaks and cause them to deflate. Avoid using plastic bowls for whipping egg whites where residual traces of grease or fat can linger and make sure your bowl and utensils are clean and dry. For best results, avoid making meringues in humid weather.

Add the meringue into a pastry bag fitted with a medium open star tip (I used a 1 M) and pipe the cookies onto the lined baking sheets.

To make roses, touch your tip to the parchment paper of what will be the center of your flower and continue piping in a spiral, making two rotations and then gently lift tip up and pull away. To make a cookie pop, add paper straws the piped meringues to set as they were bake. More photos and details can be found on the blog post.

Find 14+ Sweets and Treats for your Valentine’s Day celebration, HERE.

Recipe details
  • 18  servings
  • Prep time: 20 Minutes Cook time: 2 Hours Total time: 2 hr 20 min
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Ingredients

  • 3 egg whites at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons of powdered strawberry-flavored Jell-O
Instructions

Preheat oven to 200°F. Line baking sheets with parchment paper.
Place room temperature egg whites in a large stainless steel or glass bowl (not plastic). Add cream of tartar and salt to egg whites.
Beat on medium speed with mixer fitted with whisk attachment until egg whites are frothy.
Very slowly add strawberry Jell-O and sugar to the bowl while mixer is running, stopping to scrape sides of bowl if necessary. Increase mixer speed to high and continue to beat until the egg whites are stiff and peaks form, about 5 minutes. Add vanilla extract and mix until just combined.
Add the meringue into a pastry bag fitted with a medium open star tip (like 1 M) and pipe the cookies onto the lined baking sheets.
To pipe meringue roses, touch your tip to the parchment paper where the center of your flower will be and continue piping in a spiral, make two rotations. Gently lift tip up and pull away.
Bake for 2 hours. Turn oven off and allow meringues to stand 4 – 6 hours or overnight with oven door closed, to ensure they are crisp. Store cookies in an airtight container until ready to serve. Cookies may be frozen up to a month but do not refrigerate so they remain crisp.
Tips
  • Meringue Tips:
  • Grease and water can prevent your meringue from reaching stiff peaks and cause them to deflate. Avoid using plastic bowls for whipping egg whites where residual traces of grease or fat can linger and make sure your bowl and utensils are very clean and dry. For best results, avoid making meringues in humid weather.
  • To create a cookie pop, add a straw to the piped meringue rose and allow to set while baking.
Mary @ Home is Where the Boat Is
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