Swiss Meringue / Valentine Rose Meringue / Crispy & Chewy Swiss Meringue Flavored With Rose Water!!

Hello Guys !!

I wishing you all a very Happy Valentine’s day. Today my husband surprised with lovely Daisy flower bouquet (ran out of roses 🙂 !!!) , wether its rose or daisy I love my husband more than anything.. Last year Valentine’s, he brought me rose bouquet, I dried & preserved those flowers in glass jar and kept as decorative.

So here is my surprise Swiss Meringue flavored with rose water.. He really enjoyed & loved it !! I am very happy to share my recipe with you all !!




Valentine’s day special Swiss Meringue. I am not a good baker, but I am really trying to be perfect. This is my second attempt meringue. Baking meringue isn’t a easy thing, this time I got perfect texture like crispy outer & chewy inside, but my meringue got lightly discolored. I baked to 200 degree, but my meringue start to get change its color, so I reduced to 180 – 190 degree F. So always bake meringue under 200 degree F.

Meringue is a type of dessert, often associated with French, Swiss, and Italian cuisine. It is made from whipped egg whites and sugar, and occasionally an acid such as cream of tartar or a small amount of vinegar or lemon juice are added. In meringue, cornstarch or gelatin may also be added as a binding agent. The addition of confectionery sugar is good enough, which usually contains corn starch.

Meringues are often flavored with vanilla and a small amount of almond or coconut extract, although these extracts are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam. They are light, airy and sweet confections.

Homemade meringues are often chewy and soft with a crisp exterior.

Swiss meringue is prepared by gently beating egg whites and sugar in a pan that sits above boiling water, without touching it. When the mixture reaches 120 to 130 degrees Fahrenheit and the sugar is completely dissolved, the mixture is pulled off the heat and beaten vigorously to increase and attain full volume and then at a lower speed until cool and very stiff. Swiss meringue is smoother, silkier, and somewhat denser than French meringue and is often used as a base for buttercream frostings (







Egg whites (room temperature) – 3 nos. (large)

Granulated sugar – 3/4 cup

Salt – 1/4 tsp

Cream of tatar – 1/4 tsp

Rose water – 1 tsp

Red food color – few drops

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  • Preheat the oven 190 degree F. Line the baking sheet with silicon mat or wax papper
  • Whisk together the egg whites and sugar in a medium sized heatproof bowl.
  • Now place the bowl over a small pan with simmering water, making sure the water doesn’t touch the bowl.
  • Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes (test by rubbing between your fingers; the mixture shouldn’t feel grainy).
  • Now add cream of tartar & salt to the mixture.
  • Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes.
  • Add rose water, food color and mix until combined.
  • Bake the meringues for app. 1 1/2 to 1 3/4 hours by rotating the baking sheet from front to back (about half way through) to ensure even baking.
  • Serve & enjoy with berries & fresh cream !!




  • Use always room temperature eggs. Be careful while separating whites & yolks. There shouldn’t be any trace of yolk.
  • Always use heavy weight or thick baking sheet.
  • This meringue works well for piping shapes and baking them until crisp.
  • Once meringues are done when they are pale in color, fairly crisp & it will release easily from parchment paper.
  • Turn off the oven, open the door and leave the meringues in the oven to finish drying several hours or overnight.
  • Meringues can be covered and stored at room temperature for several days.
  • It can be rewhipped if necessary.

Chocolate Chocolate Chip Cookies !!

This is the recipe I adapted from my favorite blogger I have tried to follow the same measurements from the blog for my cookies, it really came out perfect soft, chewy & chocolaty cookies. Last month I baked this lovely chocolate chocolate cookies & chocolate brownies for the trip to my home in India. I am glad that everyone loved it and I am happy to share this recipe with you all.

This chocolate chocolate chip cookies are the prefect with a glass of warm milk.





Semi bitter sweet chocolate (chopped into small chunks) + semi dark chocolate chips – 8 ounces

All purpose flour – 2 cups + 1/4 cup 

Baking soda – 1 teaspoon

Unsalted butter, at room temperature – 1 cup

Light brown sugar (firmly packed) – 1/2 cup

White granulated sugar – 1/2 cup

Eggs (at room temperature) – 2 large

Pure vanilla extract – 1 1/2 tsp

Instant coffee powder – 1 1/2 tsp

Milk & semi sweet dark chocolate chips – 1 cup

Salt – 1/2 tsp



Step 1:


  • Preheat oven to 350 deg. F (180 deg. C).
  • Line baking sheets with parchment paper.

Step 2:

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  • Melt the chocolate in a bowl placed over a saucepan of simmering water.
  • Remove it from heat and set aside to cool at room temperature.

Step 3:

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  • In a separate bowl, whisk the flour with the baking soda & salt.
  • In another bowl add the butter, granulated sugar, brown sugar & beat it until creamy using hand electric mixer.
  • Add the melted & cooled chocolate and beat until it gets well incorporated.
  • Now add the egg, one at a time and beat well. Add the vanilla extract & beat well.
  • Now add the flour mixture gradually and mix thoroughly.
  • Add the chocolate chips to the mixture & mix it well.
  • Cover and refrigerate the cookie dough until firm (atleast an hour).

Step 4:

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  • Use about a tablespoon sized ice cream scoop of batter for each cookie.
  • Place the cookies on baking sheet (don’t over crowded). Gently flatten each ball of dough, with lightly moistened fingers.
  • Bake the cookies for about 14 -16 minutes, rotating the baking sheet front to back about half way through the baking time.
  • When cookies are done, they are just set around the edges but still quite soft in the center.
  • Remove from oven and let the cookies cool for 15 minutes.
  • Serve it with hot milk & enjoy the day !!!


If you like to have a crunchy cookies, bake the cookies for 2 minutes longer time.

For perfect shape cookies, as shown in the below picture, wrap the dough in parchment paper like sausage, refrigerate it until it fully set, slice it an equal shape with sharp knife & bake it.


Cookie dough can be stored in freezer for more than a month. Before using  the dough, thaw it & make cookies.