Preheat oven to 120 C / Gas ½. Line a baking tray with parchment paper.
In a mixing bowl, beat egg whites and cream of tartar together with an electric mixer on high speed until the mixture forms stiff peaks.
Make a syrup by placing sugar, water, rose extract, cardamom, salt and food colouring in a saucepan and bring to a simmer over low heat, stirring until the sugar has dissolved. Simmer the mixture for a minute or two, stirring constantly. Very slowly pour the syrup in a thin stream into the egg whites, beating constantly with electric mixer on high speed. Beat until the syrup is incorporated and the meringue is stiff and shiny.
Drop by the spoonful or pipe into rosettes with a star nozzle onto the prepared baking tray.
Bake in the preheated oven until the meringues are hard, 1 to 1 1/2 hours; turn off the oven and allow them to cool inside the oven to finish baking the insides.