This post may contain Amazon or other affiliate links. Read full disclosure policy.
These gorgeous Keto Meringues are made with a white chocolate rose buttercream filling sandwiched between delicate rose meringue shells. Perfect for that special occasion!
These Keto White Chocolate Rose Meringues turned out BEAUTIFULLY! They don’t only look like flowers, but also carry that subtle floral flavor of rose water. This special dessert would be perfect for Valentine’s Day, a bridal shower, or just a sweet surprise for a loved one.
The meringue shells are sugar-free, flavored with rose water, and baked on low heat for a crispy exterior and light interior. The creamy filling is made with whipped butter, melted sugar-free white chocolate, and a few drops of rose water. Mmmh…
Tips for creating beautiful Keto White Chocolate Meringues with Rose Water!
Rose water. The rose water is the star of this show. I use the Nielsen-Massey rose water. It is highly concentrated, and I only need to use a few drops to give my desserts a rose flavor (unlike other rose waters that are thinner and require several teaspoons). This works really well for keto meringues that can be a bit more finnicky than high-carb meringues. Nielsen’s rose water also lasts quite a while!
Meringue shells. Use fresh egg whites for the meringue (not the carton ones!). Make sure not a drop of yolk finds its way into the whites! The whites need to be completely fat-free to be whipped. This also means that your bowl cannot be greasy. Use a glass or metal bowl.
Whip the meringue until stiff peaks form. Then add the vinegar, food color, and rose water, and whip for 10 more seconds. The vinegar helps to stabilize the beaten egg white. Use a piping bag with a star nozzle to pipe the meringues on the lined baking sheet. I love my reusable silicon piping bags!
Food dye. I use Watkin’s natural food coloring. I like the fact that the dye is natural, but the downside is the color fades. If you want a more vibrant pink color for the meringues, I suggest a gel dye. I have also used beet powder in the past, which makes for a pretty pink hue.
Buttercream. To make creamy buttercream, you need to use softened butter! Whip the butter until it looks creamy and light, and then add the melted sugar-free white chocolate chips. Add a few drops of food coloring and rose water, and you’re good to go.
Rose petals. I decorated the Rose Meringues with ROSE PETALS. Of course, that’s optional and completely up to you, but it does fit the theme!
Feast your eyes on these Keto White Chocolate ROSE Meringues!
It would be great if you left feedback on this recipe by commenting and hitting the 5-star rating button. I’d love to hear from you!
MORE EYE-CATCHING KETO DESSERTS
Keto White Chocolate Rose Meringues
- stand mixer or hand mixer
- Preheat oven to 215 °F. Linke large baking sheet with parchment paper.
- Place egg whites and salt in a metal or glass bowl and whip on slow speed. Increase speed to medium and whip until egg whites look white and frothy. Add powdered sweetener, one tablespoon at a time. Increase speed and beat the egg whites until they look stiff and glossy.
- Add vinegar, rose water, and a few drops of food dye, and whip for 10 more seconds. If necessary, add more dye until desired shade is reached. (Color may fade in the oven, so make the meringue color slightly darker than the desired shade).
- Fit a piping bag with a star piping tip and fill with the meringue. Pipe small roses of about 1-2 inches in diameter onto the prepared baking sheet.
- Bake for 30-40 minutes until the rose shells are crispy on the outside and can be easily peeled off the parchment paper. Set aside to cool.
- Melt the white chocolate chips in a double boiler (over simmering, not boiling water), until completely melted. Stir chocolate constantly until melted. Set aside to slightly cool down.
- In a small bowl, whip the butter until very creamy. Pour in the melted chocolate and whip until well combined and creamy. Add rose water and a few drops of food coloring. Beat once more until fully incorporated and fluffy.
- Pipe a dollop of the buttercream in the center of an undecorated meringue shell and gently top with another shell. Decorate with dried rose petals if desired.
- Leftovers can be stored in an airtight container in the fridge for one week. Before serving, bring the meringue cookies to room temperature for a creamier buttercream texture.