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  • 4 egg whites, room temperature
  • 1 cup of sugar
  • 1/2 teaspoon of rose water (ideally, you could also use orange blossom water, or vanilla extract as well)


  • Whisk the egg whites and medium speed for 30 seconds, then go to high speed.
  • When frothy, slowly add the sugar and whip until soft peaks form.
  • Add the rose water and whisk for a moment more. Be sure that everything and your hands are totally clean, the slightest bit of oil can screw a meringue. I had quite a bit left over after all this, so I popped the meringue in little dollops into the oven at 350F for 30 minutes on top of some baking paper for some rose meringue cookies. Yum!

Categories: Dessert 
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