These rosewater meringues are stuffed with raspberry cream and are light, soft and sweet as a kiss! They will be the most delicate and sweetest cookie you’ll ever have! Bonus they are gluten free!
Half recipe for a smaller batch.
Make sure there is not a drop of grease in your mixing bowl when trying to whip your meringues or they will not rise.
If any yolk is broken into your egg whites your meringue will not rise, start over.
It’s best to let your meringues dry out a day or two before serving them.
Once you fill the meringues with cream, they will get soft and the moisture will eventually melt the meringue down. They will not last more than a day or two.
Store empty meringues in a plastic bag in a dark, dry place for up to 1 month.
Keywords: Gluten Free, Meringues, Cookies, Rosewater, Valentine's Day