Beat the egg whites until very stiff.

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

Cook over very low heat, stirring continuously, until the mixture starts to come away from the sides of the pot.

Add the essences, then remove from the heat and allow the mixture to cool.

Knead the mixture into a firm dough. Divide it into 4 portions and add a few drops of food colouring to each. Knead each portion until the colour is evenly distributed.

Roll small balls of the dough and press them into silicone moulds.

Carefully remove the marzipans from the moulds and leave them to dry overnight.

Once dry, store them in a glass jar.