Rosé Meringue Cookies – An elegant, light dessert made with delicious rosé wine. Perfect for a party and simply gorgeous!
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 reminiscent of the rosé that they were 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. There’s a lot!
These 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!
Rosé Meringue Cookies
- 4 egg whites
- 3/4 cup granulated sugar
- 2 tbsp 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.