January packed a punch.  There were days of trying to combat those Christmas cookie calories with hearty salads.  There were snow days where we sat inside with hot chocolate and did some real talk.  There were the days when life made us cry and meatballs became our pacifier.  That was January.

January went, and February came.  I started day dreaming about candy hearts, which happen to be the most irresistible form of flavored chalk on earth.  

Valentine's day makes me want to break out the pink food coloring and eat food that tastes like flowers.

Rose water is made by distilling rose petals in water.  It is oh-so-potent, but if used with discretion, can be absolutely exquisite.  

Meringue cookies are one of my greatest weaknesses.  They are light and crisp, and are by far, one of the easiest cookies you will ever make.  

Meringues begin with egg whites, sugar and a pinch of cream of tartar.  

If your piping skills are a bit lackluster, it's all good.  Meringues are beautifully forgiving.  

I dusted my meringues with rich, decadent, cocoa powder - it's Valentine's Day, chocolate needs to be here.  

In the end these crisp pink pillows prove far superior to fruit-flavored chalk.  

Exotic madagascar vanilla is a sheer-like background to the subtle perfume of rose.  Each cookie leaving you enraptured with the delicate flavor as it melts away in your mouth.  

Serving recommendation:  a Jane Austen novel, a strong brew of Earl Grey, and plenty of cocoa-dusted vanilla rose meringues.  Valentine's Day is looking pretty fine.  

Sincerely, 

 Pedantic Foodie 

Cocoa Dusted Vanilla Rose Meringues

makes about 20 cookies 

• 3 egg whites 
• pinch of fine salt 
• 3/4 cup granulated sugar
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1 madagascar vanilla bean, split and scraped
• 1/8 teaspoon rose water 
• 1/8 cup dutch processed cocoa powder
• pink food coloring, if desired

Preheat oven to 300 degrees F.  Line two baking sheets with parchment paper.  

In the bowl of your stand mixer, fitted with the whisk attachment, combine egg whites and salt.  Beat for 1 minute.

With the mixer on medium speed add granulated sugar very slowly.  When all the sugar is added add cream of tartar, vanilla extract, vanilla bean, food coloring (if desired), and rose water.    Increase speed to high and beat until stiff peaks form.  About 4 minutes.  

Fold the meringue into a pastry bag and cut the tip at an angle.  Pipe the cookies out on the baking sheets about 1 1/2 inches apart.  

Bake the cookies for 30 minutes.  Rotate the pans and bake for an additional 30 minutes.  Turn off the oven and allow the cookies to cool slowly with the oven door shut for 2 hours.  

Dust the cookies with cocoa powder and serve immediately or move to an airtight container.  

Enjoy!