Rose meringues

Serves: Makes about 16

Rose meringues
Rose meringues Rose meringues

We have had some lovely weather for a change and, although a fleece is still required (a bracing wind being a permanent meteorological feature), I am thinking summery thoughts. These usually involve food on some level and my rose meringues look and taste like summer. I have always found it to be true that old egg whites make better meringues. The ones I used in the pictures were left over from a hollandaise sauce I made and had been in the fridge about a week. If the eggs are too fresh the gelatinous whites are difficult to beat. I have given a rough estimation as to the amount of rose water to use as the strength varies greatly from brand to brand. Start with a half tablespoon and increase the amount to your tastes. You can find crystallised rose petals from the website


  • 130g egg whites, from about 4 medium-sized eggs
  • 260g caster sugar
  • ½-1 ½ tablespoons rose water
  • 16 little crystallised rose petals (optional)
Rose meringues


  1. Heat the oven to 130˚c, fan oven 110˚c, mark ½. Line 2 baking sheets with non-stick baking parchment. Place the egg whites in a scrupulously clean bowl and whisk to stiff but not grainy peaks. Gradually whisk in the caster sugar a tablespoon at a time. Continue to whisk until the egg whites are very stiff and glossy. The mixture should not feel grainy when you rub a blob between your finger and thumb. Fold in the rose water, enough so you can taste it but not so much that the flavour is overpowering.
  2. Stick down the corners of the baking parchment with a little of the meringue mixture –fan ovens can blow the parchment up. Either pipe or spoon generous tablespoons of the meringue mixture on to the parchment, leaving at least 3-4cm between each meringue. Place a little crystallised rose petal in the centre of each meringue. Cook in the oven for about 1 hour or until the meringues sound hollow when gently tapped on the base. Turn off the oven, leaving the meringues inside for 1 hour to cool down.
  3. Transfer to a wire rack to cool completely and store in an airtight container.
Rose meringues