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.
- 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.
Amount Per Serving: Calories: 12
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