Rose Water and Pistachio Meringue Kisses
Prep time
Cook time
Total time
Yield: 36 mini kisses
  • 2 egg whites
  • ½ cup superfine granulated sugar
  • ¼ teaspoon cream of tartar
  • 4 tablespoons finely ground pistachios
  • ½ scant teaspoon rose water
  1. Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Place egg whites in a large bowl.
  3. Whisk at high speed until stiff peaks form.
  4. Add sugar gradually, 1 tablespoon at a time.
  5. Scrape the bowl down and whisk for 6 minutes until stiff and glossy.
  6. Add cream of tartar and whisk for 2 minutes further.
  7. Fold in rose water and 1½ tablespoons of the ground pistachios.
  8. Turn your piping bag inside out and paint stripes of red food colouring along the sides.
  9. Fill the piping bag with the meringue, cut the tip and pipe out your kisses.
  10. Sprinkle the tops with the remaining pistachios.
  11. Reduce oven temperature to 250 degrees Fahrenheit and bake for 30 minutes.
  12. Turn the oven off and allow the meringues to bake for a further 30 minutes.
Store in an airtight container in a cool, dry place for up to 2 weeks.
Recipe by Cinnamon and Toast at