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Rose Water Meringue Kisses

Published: Updated:

2 Reviews

Total Time
1h 55m
Prep Time
Bake Time
1h 15m
Makes 22
Makes 22
A little effort

About the bake

These beautifully light and crisp meringue kisses are delicately flavoured with rose water and sandwiched together with a creamy raspberry and white chocolate ganache. Perfect for afternoon tea or even after dinner.

8 ingredients7 steps
  • Gluten Free
  • Nut Free
  • Vegetarian


  1. Step 1

    Pre-heat the oven to 120°C (fan 100°C, gas mark 1). Line two baking sheets with non-stick baking parchment.

  2. Step 2

    Put the egg whites into a clean, dry bowl and use an electric mixer to whisk the eggs until they form stiff peaks. Gradually add the sugar a tablespoon at a time, whisking well after each addition before adding the rose water. Whisk until the meringue looks thick, firm and glossy.

  3. Step 3

    Gently fold in the pink food colour until you get the desired shade. Note the colour may fade slightly in the oven so you may want to colour the meringue slightly darker than the desired final shade.

    Ingredients for this step

    • Pink food colouring gel (A few drops)
  4. Step 4

    Carefully spoon the meringue into a piping bag fitted with a large open star piping nozzle and gently squeeze until the meringue is just visible at the nozzle. Pipe small swirls approximately 3 cm in diameter onto the prepared baking sheets, leaving a gap of at least 3cm between each swirl.

  5. Step 5

    Bake in the pre-heated oven for 1 hour – 1 hour 15 until the meringues are dry to the touch, easily peel off the paper and sound hollow if the bottom is very gently tapped. Turn off the oven and leave the meringues to cool with the door ajar. The meringues can be made in advance and kept for a week in an airtight container.

  6. Step 6

    To make the ganache: heat the double cream over a low heat in a saucepan until just boiling. Remove from the heat and pour over the finely chopped chocolate. Stir well until the chocolate has melted and the mixture is smooth.

    Ingredients for this step

    • Double cream (70ml)
    • White chocolate (finely chopped) (100g)
  7. Step 7

    Lightly crush the fresh raspberries and fold into the ganache, you can also add a few drops of pink food colour to give a pink colour if desired. Chill for 15 -20 minutes or until thickened to a spreadable consistency.

    Ingredients for this step

    • Raspberries (60g)
    • Pink food colouring gel (A few drops)


  • For the Meringues

    • 2Medium free range egg whites 
    • 110gSilver Spoon Caster Sugar 
    • 1/2 tspNielsen-massey rose water 
    • A few dropsPink food colouring gel 
  • For the Ganache

    • 100gWhite chocolate (finely chopped) 
    • 70mlDouble cream 
    • 60gRaspberries 
    • A few dropsPink food colouring gel 


  • Baking trays
  • Baking paper
  • Bowls
  • Electric mixer
  • Spoon
  • Piping bags
  • Saucepan

2 Baker Ratings


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Delicious! My daughter did this for guides and they loved it!

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