Rosé Meringue Cookies

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


  1. Preheat oven to 200°F and line baking sheet with parchment paper.
  2. 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.
  3. Add in rosé and food coloring and slowly fold in.
  4. 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.
  5. 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.

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