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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!

Course Cookies, Dessert, Party Food
Cuisine American
Keyword Rose Meringues
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 2 hours 45 minutes
Servings 10 servings
Calories 85 kcal
Author With Two Spoons


  • 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


  1. Preheat oven to 225. Line 2 baking sheets with parchment paper
  2. 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.
  3. Spoon into a piping bag fitted with a tip and pipe desires shapes onto prepared sheet pans.
  4. Bake at 225 for 1½ hours. Turn off oven and leave meringues in oven until cool (approximately 1 hour).

  5. Store in an airtight container for up to 1 month.

Recipe Notes

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.