I’ve always been a huge fan of rosewater flavored desserts and meringue cookies are one of my favorite things to make, so putting these together was bound to happen! To make them even better, I covered the bottoms of my meringue cookies in melted white chocolate and then dipped them in chopped pistachios, which helped to balance the sweetness. These cookies are crispy, chewy, crunchy, creamy, and incredibly delicious. Find my rosewater meringue cookie recipe below.
— Rosewater Meringue Cookie Recipe
4 large egg whites (or about 1/2 cup), room temperature 2/3 cup sugar
1/4 teaspoon cream of tartar
2 teaspoons vanilla
2 teaspoons rosewater extract
Pinch of salt
Food coloring (optional – I used one drop of pink from
Wilton’s new Color Right Color System) 16″ or larger decorating bag
Open star tip
12 oz white chocolate chips, melted
8 oz pistachios, shelled and finely chopped
1/4 teaspoon ground cardamom (optional)
Edible gold leaf (optional)
Preheat the oven to 200F
Place the egg whites and cream of tartar into a mixing bowl and whip on medium speed until the whites are foamy and light in color, about 5 minutes.
Add the sugar and salt and whip on high until the meringue holds a soft/medium peak.
Add the vanilla and rosewater extract and whip until combined, about 30 more seconds.
If you are coloring the meringue, gently fold it in with a rubber spatula.
Fit a decorating bag with an open star tip and fill it with the meringue.
Pipe the meringue using a swirl motion on sheet trays lined with parchment paper about 2″ apart.
Dry the meringues in the oven for about 4 hours or until they are dry and crisp.
Once cooled, remove the meringues from the parchment paper
Dipping the meringues
Melt the white chocolate in the microwave or over a double boiler on the stove according to the instructions on the package. If you’re using the cardamom, mix it into the melted white chocolate. Dip the meringues into the white chocolate and then immediately into the chopped pistachios.
If you’d like, you can add flakes of edible gold leaf to the tops of the meringues, as I did here. Use a dry brush to remove a small flake of gold from the paper and transfer it to the cookie.
I packaged these meringue cookies up for Mother’s Day in a window box from
BRP Box Shop.
— Click on the images below for more meringue cookie recipes!