Rose Meringues (Cheat)

A long time ago, I made my first ever batch of meringues. They were shaped like roses and crossed between pink and white. They were perfect.


I made them for a bake sale, actually, and let me tell you now, that they are possibly the best things you could sell at a bake sale. Input – 3 egg whites and some sugar. Output – $$$. They’re actually insanely easy and cheap to make, and you can sell each one for a decent profit.





DSC_0788. DSC_0791.


Rose Meringues


  • 3 egg whites, room temperature
  • 3/4 cup (150g) fine sugar
  • Pinch of cream of tartar
  • 1 teaspoon pure vanilla extract
  • Pink food coloring (preferably powdered)*

*Meringues call for preferably powdered food coloring, as it keeps them dry. If you use liquid-based food colouring, as long as you keep them in an airtight container in the fridge, you should be fine. I’ve also had success using beetroot powder as colouring.


  1. Preheat oven to 90 degrees Celsius or 200 degrees Fahrenheit
  2. In the bowl of a stand mixer or a medium bowl with an electric hand mixer, whip the egg whites with the cream of tartar until you get soft peaks. Add in the sugar a tablespoon at a time, and then turn the mixer to the highest speed and whip until meringue is stiff and glossy. This should take a few minutes. Beat in vanilla extract.
  3. Divide the meringue into bowls and tint them using food coloring of your choice. Transfer into a piping bag with a 1M piping tip and pipe roses (spirals that start from the middle and circulate outwards) onto baking sheets lined with parchment paper.
  4. Bake both trays until crisp, but not browned. This can take anywhere from 1-1.5 hours depending on the size and humidity. You should be able to remove the meringues from the parchment paper without them sticking. Store in an airtight container in the fridge

One thought on “Rose Meringues (Cheat)

  1. Pingback: Rose Meringues - Yum Goggle

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