Rose Meringue Cookies – a delicious recipe with egg whites, cream of tartar, sugar, vanilla, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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. Continue to beat for one minute.
4
Pipe or spoon the mixture into 1 1/2 inch dollops onto a parchment lined baking sheet.
5
Next, using a sieve, sprinkle the top of the the cookies with powder sugar.
6
Place the baking sheets in the top and bottom thirds of the oven. Cook for 30 minutes.
7
After 30 minutes rotate the baking sheets and cook for an additional 30 minutes.
8
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.
9
Remove from the oven and serve by themselves or with vanilla bean whipped cream.
339
kcal
Calories
10
g
Fat
51
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 egg whites, 1/4 teaspoon cream of tartar, 1 cup sugar, 1 teaspoon teaspoon of rose extract, and more.
Yes, Rose Meringue Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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