Preheat the oven
to 350°F/180°C/gas 4. Line two cookie sheets with
parchment paper.
Sift the flour and salt into a
large bowl. Beat the egg whites in a large bowl
with an electric mixer at medium speed until soft
peaks form.
With mixer at high speed, gradually
add the confectioners' sugar, beating until stiff,
glossy peaks form.
With mixer at medium speed,
beat the egg yolks and rose water in a medium bowl
until well blended. Use a large rubber spatula to
fold the beaten yolks into the beaten whites.
Fold
in the dry ingredients. Fit a pastry bag with a
1/2-inch (1-cm) plain tip.
Fill the pastry bag,
twist the opening tightly closed, and squeeze out
3-inch (8-cm) fingers, spacing 2 inches (5-cm) apart
on the prepared cookie sheets.
Bake for 8-10
minutes, or until lightly browned. Cool on the
sheets until the cookies firm slightly. Transfer
to racks and let cool.