Rose Water Meringue Kisses Recipe

Preheat oven to 200°F (93°C) and line a baking sheet with parchment paper.

In a mixing bowl, beat egg whites and cream of tartar on medium-high speed until soft peaks form.

Gradually add granulated sugar, 1 tablespoon at a time, while continuously beating on high speed until stiff peaks form.

Add rose water and pink food coloring (optional) and beat for another minute until combined.

Transfer the mixture into a piping bag fitted with a round tip.

Pipe small kisses onto the prepared baking sheet, leaving some space in between each kiss.

Bake for 1 hour or until meringues are crisp and dry to the touch.

Turn off the oven and let the meringues cool inside the oven for 2 hours or overnight.

Serve and enjoy!