Preheat the oven to 110°C and line baking trays with
parchment paper.Place egg whites into the bowl of your
stand mixer fitted with the whisk attachment.Beat on medium
speed until foamy.Add the pinch of salt and increase speed
to medium-high. Slowly add sugar and vanilla.
Then add the vinegar and beat until the egg whites become
thick and glossy, holding stiff peaks.
Finally add the food color and the rose water and stir
gently with a spoon to get the marble effect.
Spoon large dollops of the meringue onto the baking tray.
Bake at a low temp until they are have thick crust and are
light to pick up (approx 2hr for this size). Let them cool
in the oven with temp off and door open.
Keep the meringues in an airtight container for up to three
Makes approximately 10 -12 giant meringues.