Rose Meringues

When I was little, my family and I would sometimes go to the American Club in Hong Kong for a Sunday night buffet with family friends. That was the highlight of my weekend because it meant dessert galore. I could have a small portion of every single dessert. And most of all, I could have meringue. We never made any at home because no one else liked them so it was such a treat for me and I made sure to eat enough for all of us.
Now, I usually make meringues when I have left over egg whites. Meringues don’t do well with humidity so they might not harden as much if you live in a humid climate.

Rose Meringues
(Makes 40 meringues)

3 egg whites (room temperature)
3oz (90g) of white sugar
2 tbsp. of rose water


Preheat the oven to 280° F (140° C).

Beat the egg whites with a mixer on low speed and gradually increase to medium speed. Keep beating until the egg whites form stiff peaks.
Slowly add the sugar and keep beating on medium-high. The peaks should now be glossy.
Place parchment paper on a cookie tray.
Prepare a piping bag (you can use a ziplock bag and cut a corner if you don’t have one) with the meringue filling and pipe out round mounds (the size is up to you, I did 2.5in diameter) on the parchment paper.
Place in the oven and cook for an hour. Before taking them out leave the door open for about ten minutes so that they do not crack. Remove and place on a cooling rack until they have cooled down completely.

Keep away from humidity. Place them in a tin and they will keep for a few days.

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