These elegant Meringue Rosettes are crisp on the outside, light and airy inside, and perfect for tea parties, bridal showers, baby showers, weddings, and dessert tables.

Sometimes the prettiest desserts are also the simplest.

I recently made a batch of these pink-and-white rose meringue cookies, and I couldn't stop staring at them. They looked like delicate little roses, dressed up with pearl sprinkles and soft pastel swirls. Best of all? They cost almost nothing to make.

Even with four egg whites and a full cup of sugar, my batch cost less than $2.00 to make. Since the recipe yields about three dozen rosettes, that works out to only a few cents per cookie. Economical. . .and elegant!

Meringues. . .the Perfect Light Treat!

Light, sweet, crisp on the outside, and soft and marshmallow-like in the center. These were a delight (and a surprise! I had no idea I'd love them so much!) I might have gobbled down more than my fair share.

To avoid eating more than I should, I packed them up and headed over to see my grandchildren. My granddaughter Peyton loves macarons, so I couldn't wait to see what she thought. While macarons have that signature chewy texture, these meringues offer something different—a delicate crisp shell that practically melts in your mouth.

I promise, these meringues are a huge hit, whether you're serving young or old. And they're so versatile, too! You can change them up to coordinate with your event. Whether you're planning a bridal shower, baby shower, tea party, wedding dessert table, or simply looking for an elegant homemade treat, these rose meringues are a beautiful addition to any gathering.

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What Are Meringue Rosettes?

Meringue rosettes are classic baked meringues piped into beautiful flower shapes using a large star tip. They're made from whipped egg whites and sugar, then baked low and slow until crisp and airy. Because of the extra whipping time they hold their shape beautifully.

Another perk: Because they're naturally gluten-free and made with just a handful of ingredients, they're one of the easiest elegant desserts you'll ever make.

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Why You'll Love These Meringues

• Beautiful rose-shaped presentation
• Perfect for weddings, showers, and tea parties
• Crisp exterior with a soft center
• Naturally gluten-free
• Inexpensive to make
• Easy to customize with colors and decorations
• Stores well for days

Ingredients

You will find a full printable recipe card at the bottom of this post but here's a quick peek at what you'll need to make these delicious meringues. I'm guessing you already have most of these ingredients in your pantry or fridge, even now.

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract (optional)
• ¼ teaspoon almond extract (optional)
• Pink gel food coloring
• Pearl sprinkles or dragees, for decorating

How to Make Rose Meringue Cookies

Don't be intimidated, friends! If I can make this one, you can too. (I've always been a little scared of anything meringue-based, if I'm being honest. But these came together seamlessly.)

Preheat your oven to 225 degrees Fahrenheit. Line two baking sheets with parchment paper.

Place the egg whites in a clean mixing bowl. Beat on medium speed until foamy.

Add the cream of tartar and continue beating.

Gradually add the sugar, one tablespoon at a time, beating continuously.

Continue whipping until stiff, glossy peaks form and the sugar has dissolved. If desired, mix in vanilla and almond extract.

Add a small amount of pink gel food coloring if you're interested in turning your meringues pink.

Place a Wilton 1M tip in a piping bag then fill the bag with meringue using the cup method.

Pipe rose-shaped swirls onto the prepared baking sheets. Don't make them too large.

Top with pearl sprinkles if you like. I added mine to the center to make my rosettes look like flowers.

If you like, you can make swirled rosettes by placing both bags of meringue batter into a common piping bag and then piping the rosettes. Aren't these pretty?

Bake for 60 to 75 minutes, rotating the trays at the halfway point for even baking.

Check the rosettes before pulling them from the oven. They should feel dry to the touch and lift easily from the parchment paper.

Turn off the oven and leave the door cracked open. Allow the meringues to cool completely in the oven for at least one hour.

Remove and serve.

What to Expect from these Meringues

They're crisp, they're light, and they are absolutely delicious! The exterior is perfect and the airy interior has a tiny bit of "chew" that's a lovely complement.

The almond flavor is perfect but what really blew me away was the additive quality of this little treat. As I mentioned above, I had to give most of them away to avoid eating the whole batch. (I'm pretty sure I could have managed it, given a day or two.) More than anything, these were a surprise in the best sort of way. And because they're so inexpensive, I've decided they will make an appearance at most of my upcoming events. Dessert tables are even prettier with taste treats like these.

By the way, I accidentally left the extracts out of my first batch, and they were still absolutely delicious. The vanilla and almond add a lovely flavor boost, but don't panic if you forget them.

Decorating Ideas

One of my favorite things about these meringues is how versatile they are.

Try:

• Soft pink and white for baby showers
• Ivory and gold for weddings
• Lavender for spring parties
• Red and white for Valentine's Day
• Blue and white for baby boy showers
• Pastel rainbow colors for Easter

You can also experiment with sanding sugar, edible glitter, pearl sprinkles, or metallic dragees.

Serving Suggestions

These meringues are beautiful displayed on:

• Tiered dessert stands
• Tea party tables
• Bridal shower buffets
• Baby shower dessert bars
• Wedding dessert tables
• Holiday cookie trays

Because they're so lightweight, they add height and elegance without costing a fortune.

Storage

Store meringues in an airtight container at room temperature.

Do not refrigerate them, as humidity can make them sticky.

They typically stay crisp for up to one week when stored properly.

Troubleshooting

You've got questions? We've got answers.

My meringues cracked. What happened?

A few small cracks are completely normal. Large cracks usually happen when the oven temperature is too high or the meringues cool too quickly.

Why are my meringues sticky?

Humidity is usually the culprit. Store them in an airtight container and avoid making them on extremely humid days.

How do I know when they're done?

The exterior should feel dry and firm. When broken open, the center should be light and airy, not wet.

Why won't my egg whites whip?

Even a tiny amount of grease can prevent proper whipping. Make sure your bowl and beaters are completely clean.

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Frequently Asked Questions

Are meringue cookies supposed to be chewy or crunchy?

They should be crisp on the outside. Depending on baking time, the center may be slightly marshmallowy or completely crisp.

Can I make meringues ahead of time?

Absolutely. They're one of the best make-ahead desserts because they store well for several days.

Do meringues need cream of tartar?

Cream of tartar helps stabilize the egg whites, but a small amount of lemon juice can be substituted.

Can I freeze meringue cookies?

Yes, although they're best enjoyed fresh. Store in airtight containers and thaw at room temperature.

Are meringues gluten-free?

Yes. Traditional meringues contain no flour and are naturally gluten-free.

Can I flavor meringues?

Certainly. Vanilla, almond, lemon, peppermint, coconut, and strawberry extracts all work beautifully.

How much do homemade meringues cost to make?

Surprisingly little. A batch of about 24 meringues costs roughly $1.50, making them one of the most economical desserts you can serve at a special event.

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More Elegant Desserts You'll Love

If you enjoyed these rose meringues, be sure to check out my other favorite party desserts:

• Mini Layer Cakes
• Cake Mix Petit Fours 
• Cheesecake Bites
• Oreo Petit Fours
• Strawberry Cake Pops
• Oreo Cake Balls/Truffles
• Lemon Oreo Truffles
• The Ultimate Collection of Bite-Sized Desserts

These recipes are perfect for tea parties, weddings, bridal showers, baby showers, and dessert tables.

Thanks for Stopping By!

If you make this yummy recipe and love it please let us know in the comments. Before you go, why not pin some photos to your Pinterest boards!

Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →