Rosewater Meringue Kisses
Prep time
Cook time
Total time
Recipe type: Cookie
  • 4 eggs whites
  • 170g sugar
  • light squeeze of lemon juice
  • 1 tsp of vanilla extract (for plain)
  • OR 1 tsp of rosewater
  • dash of light pink colour
  1. Place sugar, egg whites and tartar in a bowl over (not on) simmering water. Constantly whisk the egg whites until the sugar has dissolved.
  2. Pour the egg mixture into a clean bowl. Using a whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed. Add in extract or rosewater and colouring.
  3. Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.
  4. Transfer mixture to a pastry bag fitted with a close or open star tip and pipe ½ inch to ¾ inch wide cookies, making sure to set them one inch apart from one another.
  5. Bake at 75-80 C for 1 ½ hours, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven. Store meringue cookies in an airtight container away from any heat or moisture.
Recipe by The Sweet Spot at

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