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Chocolate Meringue Roses Recipe

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Rating: 4; Vote: 2

Chocolate Meringue Roses - delicate and elegant dessert that can be made in advance for any occasion and everybody will be impressed and delighted. The meringues are dipped in dark chocolate which is balancing very well their sweetness. With their crispy texture these meringues completely melt in your mouth. Ingredients Makes 23-25 meringues 2 egg whites (70g, room temperature pinch of salt 1/2 cup (100g) sugar 1/2 tsp (3g) vanilla extract Red food coloring 4 oz (120g) dark chocolate 1. Preheat oven to 200F (95C. 2. Whip egg whites with salt until foamy. Gradually add sugar and whip until firm peaks form. Add vanilla extract and red food coloring and mix to combine. 3. Fit a piping bag with 1M ( inch- 1cm) large star tip. Make 4 lines of red food coloring on the inside of the piping bag. 4. Transfer the meringue into the piping bag. 5. On a baking sheet lined with parchment paper make 2 inch (5cm) roses starting from the center and making circles around. 6. Bake for 90 minutes. Turn off the oven and leave the meringues in the oven until the oven is completely cooled, about 2-3 hours more or even overnight. 7. Melt chocolate over bain-marie. 8. Dip bottoms in chocolate and place on parchment paper to set. 9. Store in an airtight container at room temperature.
Date: 2019-07-03

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Comments and reviews: 5

Caden's Autism journey
omg these are soo beautiful but i tried to do it and my egg whites didn't do what yours did so please tell me what im doing wrong. i put the egg whites n salt it never foamed up so i put the sugar in case n it still didn't do it and i did it for 10 mins lol please help thank you.
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Tiểu Ân
I totally failed at the first time: ( it wasn't even close to you. I think i whipped it wrongly. Is it good to whip it for so long. I still can feel it wet, and when I bake it, only 60' but it burned and only in the first 15' that it wasn't in the right color
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Taylor Gregory
Am I correct in thinking that a shorter amount of time in the oven once it's been turned off would help to achieve a slightly chewy centre but still the crisp outside? I'm a sucker for chewy/crispy meringues.
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Malik Aami Awan
first question is how many time do we beat the egg then it is fluffy? and the second question is did we make many colours of Rose's?
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Debra Gunn
They look delicious. I would love to make them for my monthly ladies get together. How far in advance can I make these. Thanks
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