Raspberry Meringue Rosettes Recipe

GoBake | Raspberry Meringue Rosettes Recipe


8-10 rosettes

Prep time

15 minutes

Cooking time

1hr 45 mins


100g Easy Frost
2 tsp Raspberry Flavacol
2 tsp Vanilla Bean Paste
1 tsp Vanilla Essence
100ml Water
3 Eggs (Size 7)
1 Cup Caster Sugar


1M Pastry Nozzle
Electric Mixer
Baking Paper
Baking Tray
Piping Bags (12 Inch)

Raspberry Meringue Rosettes Recipe

Yummy raspberry flavoured Meringue Rosettes with a delicious Vanilla Crème dip.


1. Preheat your oven to 110°C

2. In a clean mixing bowl, beat the egg whites on high until they are just holding their shape.

3. Gradually add all of the caster sugar, Raspberry Flavacol & Vanilla Essence until the mixture is thick and glossy then place into a piping bag fitted with a food nozzle. (JEM 1M Nozzle works best!)

4. Line a baking tray with baking paper. Using the fitted piping bag, pipe 5-7cm diameter rosettes. Place the baking tray into your oven for 1 hour and 45 minutes or until the meringue rosettes are dry but not brown.

5. Place Easy Frost and water into a bowl and using an electric mixer, beat until it resembles a whipped cream. Mix Vanilla Bean Paste into the crème mixture. Place into a separate bowl to accompany the meringue rosettes or pipe between two meringue rosettes for raspberry meringue whoopie pies!


Get creative with different flavours & colours for both the rosettes and crème