Prep the oven and pans. Preheat the oven to 200°F. Line three half sheet pans with parchment paper.
Make the meringue base. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium until foamy, 1 to 2 minutes. Reduce the mixer to low and add the cream of tartar. Whisk on medium-high until soft peaks form, about 3 minutes. Gradually add the sugar, 1 to 2 Tablespoons at a time, and whisk until stiff peaks form, 3 to 5 minutes.
- A stand mixer with a whisk attachment
- Rubber spatulas
- A piping bag fitted with a large writing tip
- A bamboo skewer
- A small paintbrush
- A piping bag fitted with a medium writing tip
- A piping bag fitted with a closed star tip
Make the raspberry swirl meringues. Use a rubber spatula to scrape ⅓ of the meringue base into the piping bag with a large writing tip. Pipe 1-inch wide dollops of meringue on one of the prepared sheet pans, spacing them at least 1 inch apart. Dollop a small amount of raspberry jam on each meringue. Use a bamboo skewer to swirl the raspberry jam into the meringues.
Make the mint striped meringues. Use a paintbrush to “paint” vertical stripes of food coloring inside the piping bag fitted with a medium writing tip. Pipe 1-inch wide dollops of meringues on a second prepared sheet pan, spacing them at least 1 inch apart.
Make the rose meringues. Add the rose water and a few drops of pink coloring to the remaining meringue. Use a rubber spatula to mix until combined. Scrape the meringue into the piping bag fitted with a closed star tip. Pipe a rose by holding the tip perpendicular to the sheet pan’s surface, and, using even pressure, pipe the meringue in a tight round spiral, starting from the center and working your way out. Loop 2 to 3 times around the center and release the pressure just as you complete the spiral to create a tail that tapers off. Repeat this process to create more roses, spacing them at least 1 inch apart.
Bake the meringues. Bake at 200°F for 1 hour. After 1 hour, turn off the oven but leave the meringues inside—do not open or crack the door! Allow the meringues to cool with the oven, 1 to 2 hours.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.