Step 1

Preheat the oven to 200°.

Step 2

Whip the egg whites on high speed with an electric mixer until stiff peaks form.

Step 3

Gradually, and very slowly, add the sugar, while continuing to whip. The mixture should be very stiff and glossy.

Step 4

Add the rose water and 1-2 drops of food coloring (if using) to a small bowl, and fold about a cup of the meringue in.

Step 5

Transfer the mixture back into the meringue, and fold gently to combine until color is evenly distributed.

Step 6

Pipe rosettes onto parchment lined baking sheets, and bake for about 1 1/2 hours or until the meringues are very dry and peel off the parchment easily.