Rosewater Meringue Cookie Recipe

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.Meringue-Cookie-1

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!

Meringue 1 resized Meringue1 SweetAmbs-Meringue-Cookies2

12 thoughts on “Rosewater Meringue Cookie Recipe

  1. Ooops! I forgot to mention that I bought gold leaf and want to use it but too afraid of failure. Aaaah me! lol I have some cookies I plan on trying to add gold leaf to. I’ll bring a pic with me. Wait! That is, a pic if I’m successful (and like) I’ll bring a pic. Well wait, we can laugh together. Smiling!

      • Yes, I saw those cookies! Love those too. I did use gold leaf and was pleased with my results. I didn’t put a sizeable amount on the cookies. I was afraid I’d mess up and go down the rabbit hole. lol I have pics and will share when I see you. (I don’t want to bug you with a lot of emails.) My photography isn’t great. Smiling! P.S. Love the tie dye vid. I had to reply; every time I posted a comment it wouldn’t post.

  2. Pretty! I like pistachios, and chocolate. Yessss to chocolate. lol I like to use chocolate transfers too. I might give this a try. I’m thinking you chopped the nuts. Thanks for the recipe and tutorial.

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