Beat the egg whites until very stiff.

Put the almond meal, sugar, salt and whipped egg whites in a non-stick pot. Add the rose water.

Cook over a very slow fire till the mixture leaves the sides of the pot. Stir continuously.

Add the essences and remove from the fire. Let it cool down.

Knead the mixture into a firm mass. Divide it into 4 parts and add a couple of drops of food colouring into each mass. Knead well till the mass is evenly coloured.

Make small balls and press into the silicone moulds.

Remove from the moulds and let it dry overnight.

Once dry, store in a glass jar.