Crisp Meringue Kisses with Rose Petal and Raspberry Flavors

Delicate meringue kisses infused with the sweetness of rose petal and the tartness of raspberry, perfect for springtime gatherings or as a unique gift for loved ones.

By Steve Ysreal Monas

Updated September 28, 2026 · 1 min read

Meringue kisses are a classic confectionery treat that can be flavored and colored to match any occasion. With the arrival of spring, we're inspired by the delicate flavors of rose petal and raspberry to create a truly unique and delicious meringue kiss recipe.

The key to achieving crisp meringue kisses lies in the technique of baking them at a low temperature for an extended period. This helps to dry out the meringue completely, resulting in a crunchy exterior and a chewy interior. By incorporating rose petal and raspberry flavors, we add a sophisticated and elegant twist to this classic treat.

In this recipe, we'll guide you through the process of making crisp meringue kisses with rose petal and raspberry flavors. From preparing the meringue batter to baking and storing the kisses, we'll cover every step to ensure you achieve perfect results.

For news on the business, brands and politics shaping the candy industry, see our sister publication NewsAnarchist.

Medium

Crisp Meringue Kisses with Rose Petal and Raspberry Flavors

Prep20 minutes

Cook1 hour 30 minutes

Total1 hour 50 minutes

Servings48 meringue kisses

DifficultyMedium

Print Recipe

Ingredients

• 1 1/2 cups granulated sugar
• 1/2 cup egg whites
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 teaspoon rose petal extract
• 1/4 teaspoon raspberry extract
• 1/4 cup dried rose petals
• 1/4 cup fresh raspberries

Instructions

1. Preheat the oven to 200°F (90°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
3. Gradually add the granulated sugar to the egg mixture and continue beating until stiff peaks form.
4. Add the salt, rose petal extract, and raspberry extract to the mixture and beat until well combined.
5. Fold in the dried rose petals and fresh raspberries.
6. Spoon the meringue batter into a piping bag fitted with a small round tip and pipe small kisses onto the prepared baking sheet.
7. Bake the meringue kisses for 1 hour and 30 minutes, or until crisp and dry.
8. Allow the meringue kisses to cool completely on the baking sheet before storing them in an airtight container.
9. To add an extra touch of elegance, drizzle the meringue kisses with melted white chocolate and sprinkle with dried rose petals before serving.

Recipe Note: Store the meringue kisses in an airtight container at room temperature for up to 2 weeks.

Steve Ysreal Monas

Editor-in-Chief and Publisher

Candies and Sweets is published by Steve Ysreal Monas. He is an author of books spanning business, culture, and heritage — including Flavors of the Motherland, which explores how food carries culture and memory — and is based in Kapa'a, Hawaii.

More from Steve →