Meringue seems like a very technical thing but it is actually not! These Meringue Roses or Meringue Cookies are so delicious and so unlike anything you would ever have. Crispy on the outside and gooey on the inside – that’s Meringue Cookies for you!

Meringue Cookies

Sweet treats are a rarity in my home. I have never had a sweet tooth but whenever I am in the mood to treat my ever ‘dessert-seeking’ husband, I try to look for recipes that are somewhat of a challenge to me.

In my pursuit for the same, I learned some desserts in the past. Like the Besan Laddoos that I made for the first time after I got married. Even the cakes that I have made in the past are a result of my love for my husband! Or is it?!

This time my hunger for challenges led me to these Meringue Cookies or Meringue Roses. I will be honest with you, when I thought of making these initially, I was really skeptical. I had been delaying these for the longest time. So a few days back when we were expecting some friends over for a long weekend, I decided to finally take the plunge.

Meringue Roses

I can’t really say where i get the confidence from. I had never made meringue before and from all the research that I had done, I knew that meringue is a kind of technical task. But I couldn’t be more wrong!

I learned a few things while trying to get all the ‘theory’ part down. In the hopes that the ‘practical’ part wouldn’t be much different.


  1. The bowl that you use for whipping your egg whites should be completely clean and free of all kinds of grease. Metal and glass bowls are well suited for this. To make sure that your bowl is clean, wipe off your bowl and whisk with a kitchen towel dipped in white vinegar or lemon juice. If your bowl is not clean, your meringue will not form! PERIOD.
  2. Make sure your egg whites are completely free of egg yolk. Be careful while separating the eggs.
  3. Add the sugar slowly and between each addition make sure you whisk the egg whites well enough to incorporate the previous addition.
  4. Bake your cookies on low heat for a longer duration. This would dehydrate the cookies and make the outside crispy and inside still soft. That’s what you want.

That’s all you need to be careful with. Rest assured, your meringues will come out just perfect!

Meringue Roses

In this recipe, I have used a piping bag to pipe the roses but it is completely optional. You could even use two spoons to place dollops of meringue on your baking sheets. You totally don’t have to buy piping bags if you don’t have them.

I have made a video recipe for all of you (in HINDI). I will link that video at the end of this recipe. Please do check it out and leave comments to let me know your feedback.

So without further ado, let us get right to the recipe.

Print Recipe
Meringue Cookies are like clouds of heaven in your mouth! Crisp outside, soft inside!
Meringue Roses
Prep Time 30 minutes
Cook Time 2 hours
Prep Time 30 minutes
Cook Time 2 hours
Meringue Roses
  1. Preheat your oven to 200F. On a baking pan, place a sheet of parchment paper and add the castor sugar on it. Put in the oven for about 15-20 minutes. This will help the sugar to dissolve in the egg whites later.
  2. In a very (very) clean bowl, add the egg whites. Make sure there is no egg yolk in them. Start beating the egg whites using a hand mixer on the lowest speed. You want to build the foam slowly. Initially you will see big bubbles which will soon become finer. At this point the egg whites would have considerably increased in volume.
  3. Now you can increase the speed of your blender and keep beating until your egg whites reach the stiff peaks stage. Stiff leaks is when you lift off your whisk from the eggs, the peaks that are formed on the egg whites would hold their shape and would not collapse into the rest of the eggs whites.
  4. By this time, your sugar would be ready. Take it out of the oven and transfer it to a bowl.
  5. Add the sugar to the egg whites one spoon at a time. Between each addition, make sure you mix and dissolve the sugar properly. Take your time doing this. Be patient. I take 7 minutes in total to do this.
  6. By the end of this, your meringue will look glossy and very smooth. Your meringue is almost ready. Add the food flavoring and mix gently.
  7. Meringue is ready. Transfer to a piping bag and pipe the shape of roses. I used Wilton tip 2D.
  8. Bake in a 200F oven for 1 hour 30 minutes to 1 hour 45 minutes. When the meringue cookies are ready, they will come off the parchment paper easily.
  9. Let them cool down completely in the oven for the next few hours. Enjoy!
Recipe Notes

Keep them stored in an airtight container and try to finish all within 10 days.

Share this Recipe

These cookies are just perfect for making an impression on your guests or your loved ones! Trust me. Been there!

Here is the video recipe for the same. Please subscribe to my channel if you like the video. It would mean the world to me!

I hope after watching the recipe, you would not be scared of Meringue anymore. Please give these a try and if you do, please leave a comment to let me know your feedback.

Till next time,

XO, Sakshi!


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