Rosé Meringue Cookies – Light meringue cookies infused with rosé wine! A gorgeous dessert perfect for parties and wine fans!
These rosé meringue cookies are so much fun to make! I had never made nor had a meringue cookie before so they were quite the pleasant surprise when I finally bit in. So light and fluffy, very similar to cotton candy. I chose to use a piping tip that would look like a rose along with a pale pink food coloring that helped make it a bit more colorful reminiscent of the beautiful color of the rosé that the meringue cookies are made with!
Wine is one of my favorite things to create recipes with, I have made quite a few from the Rosé Ice Cream Float, No-Churn Raspberry White Wine Ice Cream, Wine Soaked Raspberry Baked Brie, etc. The flavor is just so versatile and who doesn’t love a great bottle of wine?!
These rosé meringue cookies would be quite lovely with a filling in between two of them so they would be more of a cookie sandwich. I would make a raspberry filling next time, it would be so great with the rosé I used!
Notes on rosé meringue cookies
- Do not make these on a humid or rainy day. It is very difficult to get them dry and crisp if it’s too wet out.
- Make sure to have a piping bag and a 1M piping tip on hand so you can get the meringue cookies to look like roses!
- If the meringue cookies aren’t stiff after sitting in the oven, give them about 20-30 minutes more, to help harden. Make sure to check often so that they don’t over cook.
Rosé Meringue Cookies
Light meringue cookies infused with rosé wine! A gorgeous dessert perfect for parties and wine fans!
- 4 egg whites
- 3/4 cup granulated sugar
- 2 tsp rosé
- pink food coloring
Preheat oven to 200°F and line baking sheet with parchment paper.
In a large mixing bowl (stand mixer is easiest), whip egg whites until there are stiff peaks. Slowly add in sugar and continue to whip until it is glossy white.
Add in rosé and food coloring and slowly fold in.
Transfer mixture to a piping bag with a 1M tip and pipe circles with a 2.5 inch diameter. Start from the center of the circle and go around until it is the proper diameter.
Bake for 1 hour or until the meringues can be easily removed from the parchment paper. Turn off the oven and leave the meringues in there for 2-3 hours to cool off and avoid cracking from cooling too quickly.
Love cookie recipes?
Make sure to check out these recipes from other bloggers:
Sea Salt Double Chocolate Cookies from Honey and Birch
Tangerine and Dark Chocolate Macarons from A Kitchen Hoor’s Adventure
Lemon Pomegranate Cookies from Seduction in the Kitchen