Rose Meringue Cookies for Mother’s Day

My friend Hani of Haniela’s and I have teamed up to bring you some floral inspiration for Mother’s Day. Meringue cookies are one of my mom’s favorite sweets, so I made a rose version for her this year!

Hani made a gorgeous floral cake with royal icing cherry blossoms, which you can learn how to make here on her YouTube channel. Scroll down for the rose meringue cookie recipe and video tutorial!

Rose Meringue Cookie Supply List

Meringue Cookie Recipe

  • 4 egg whites (about 3/4 cup)
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar
  • 1-3/4 cups confectioners’ sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla

Mix egg whites and cream of tartar on high speed until frothy.

Slowly add both sugars and continue to mix until the meringue thickens.

Add salt and vanilla and keep mixing.

Add food coloring and mix until the meringue holds stiff peaks.

Pipe the meringue on a parchment lined baking sheet and bake at 180°F for 2-3 hours or until the meringue is dry.

Watch the video below to see it all come together:

Meringue-Making Tips:

If you’re using a hand mixer, it will take a while to get the meringue stiff enough to pipe. Be prepared to mix for up to 20 minutes from start to finish. If you want to get there faster, use a stand mixer with a whisk attachment.

If the meringue softens while you’re piping, empty the bag back into the bowl and re-whip it.

I’ve made meringue cookies so many times (see a few of my other meringue recipes here, here, and here), but I’m always trying new flavors and changing my recipe to get it just right. Do you have any other meringue-making tips? Let me know in the comments.

Happy Mother’s Day!

Don’t forget to visit Haniela’s for more Mother’s Day Projects!

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