These Vanilla Bean Meringue Roses are a recipe I originally created for a wedding book I did in Norway, and they’ve stayed close to my heart ever since. They’re just so pretty on a dessert table—especially for weddings, baby showers, or any special celebration where you want something elegant and sweet.
What I love about this method is that it’s actually one of the easiest ways to make meringues. Instead of whipping raw egg whites with sugar, you gently warm the egg whites and sugar over simmering water first, then whip them up into a silky, glossy meringue that’s perfect for piping into delicate roses.
They do need to bake low and slow—about 4 hours in the oven—but trust me, they’re worth every minute. I always add real vanilla bean for that extra layer of flavor and those lovely flecks, and you can tint them in soft pastels or any color you like.
If you’ve got the time, these are the perfect meringues for those extra special moments. I hope you love them as much as I do!
Before You Start
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