I was recently asked by a local magazine to come up with recipe ideas for rose water. Rose water? That was an ingredient I never even considered using. But you all know me. I can’t say no to a challenge! And I have to admit, I was intrigued. Intrigued enough to take the challenge. Here is my experience (spoiler alert: I learned A LOT!) and the recipe for my Vanilla Rose Meringues!
SOME OF THE LINKS IN THIS POST ARE AFFILIATE LINKS. WE DO EARN A SMALL COMMISSION AT NO COST TO YOU IF YOU ORDER VIA OUR AMAZON LINKS. WE THANK YOU FOR SUPPORTING OUR WORK HERE AT WITH TWO SPOONS!Jump to Recipe
Rose water. For me this conjured up memories of my great aunt (who is long gone) and her Victorian era home. Doilies on the chairs and lots of florals and dark wood furnishings. Floral was for fabrics, not food, right?
Turns out I was wrong. But I did have to learn a few things to use Rose Water appropriately. Let me share…
I like bold flavors. Everyone knows I like bold flavors. But rose water is an ingredient that needs a light hand. Resist the urge to add extra. Measure carefully. There is a fine line between a hint of floral and tasting like a flower (ewww…gross!).
These meringues are light and airy. Hint of vanilla. Hint of rose water. Perfect for a garden party, a tea party, or Valentines Day! And bonus, they last a long time so you can go ahead and make them ahead of time!
Vanilla Rose Meringues
These are the perfect sweet treat with just a hint of floral! And you'll be amazed at how easy it is to make your own Vanilla Rose Meringues!
- 4 egg whites
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup granulated sugar
- ¼ teaspoon rose water (I used Nielsen Massey Rose Water)
- ¼ teaspoon vanilla
Preheat oven to 225. Line 2 baking sheets with parchment paper
In a clean mixer fitted with a whisk whisk egg white, cream of tartar, and salt. Add sugar teaspoon by teaspoon until tall stiff white peaks form. Add rose water and vanilla and whisk for 20 seconds more.
Spoon into a piping bag fitted with a tip and pipe desires shapes onto prepared sheet pans.
Bake at 225 for 1½ hours. Turn off oven and leave meringues in oven until cool (approximately 1 hour).
Store in an airtight container for up to 1 month.
Notes: Use fresh room temperature eggs. Be careful about separating your eggs (and separate them into separate containers so you won’t ruin the whole batch if a touch of yolk gets into the white). If even a touch of yolk gets into the whites, throw that egg away and start over as your meringue won’t stiffen.
A serving is 3-4 Vanilla Rose Meringues.
Don’t know where to get Rose Water? I used Nielsen Massey Rose Water from my local grocery store, but if yours doesn’t carry it, it is also also available on amazon! Never used a piping bag? I use these ones I got off of Amazon (but you can also get them at craft stores) You could also use a gallon sized ziplock bag with a tip placed in a corner you had cut off. Need baking sheets? I love these. I felt no need to make my Vanilla Rose Meringues look perfect!
And the magazine? The article will out be out this spring. And for sure I will let you know all about it when it comes out!
Do you need another dessert idea?
I can’t wait to see how beautiful your Vanilla Rose Meringues are! Post them on social media and tag us and use #WithTwoSpoons so we can see them!