Chocolate-Dipped Strawberry Meringue Roses Recipe

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Chocolate-Dipped Strawberry Meringue Roses Recipe
Chocolate-Dipped Strawberry Meringue Roses Recipe photo by Taste of Home
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Chocolate-Dipped Strawberry Meringue Roses Recipe

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Publisher Photo
Eat these pretty treats as is, or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling

Ingredients

  • 3 large egg whites
  • 1/4 cup sugar
  • 1/4 cup freeze-dried strawberries
  • 1 package (3 ounces) strawberry gelatin
  • 1/2 teaspoon vanilla extract, optional
  • 1 cup 60% cacao bittersweet chocolate baking chips, melted

Directions

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°.
Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend.
Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment paper-lined baking sheets.
Bake 40-45 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets.
Remove meringues from paper. Dip bottoms in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature. Yield: 2 dozen.
Originally published as Chocolate-Dipped Strawberry Meringue Roses in Simple & Delicious April/May 2014

Nutritional Facts

1 cookie: 33 calories, 1g fat (1g saturated fat), 0 cholesterol, 9mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

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  • 3 large egg whites
  • 1/4 cup sugar
  • 1/4 cup freeze-dried strawberries
  • 1 package (3 ounces) strawberry gelatin
  • 1/2 teaspoon vanilla extract, optional
  • 1 cup 60% cacao bittersweet chocolate baking chips, melted
  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°.
  2. Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend.
  3. Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
  4. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment paper-lined baking sheets.
  5. Bake 40-45 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets.
  6. Remove meringues from paper. Dip bottoms in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature. Yield: 2 dozen.
Originally published as Chocolate-Dipped Strawberry Meringue Roses in Simple & Delicious April/May 2014

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Reviews forChocolate-Dipped Strawberry Meringue Roses

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MY REVIEW
Kaci User ID: 9463189 287739
Reviewed May. 13, 2018

"Followed the recipe exactly but mine came out crunchy and chewy and I don't know what I did wrong but they do not look like the picture :("

MY REVIEW
sewknitread User ID: 1868070 283649
Reviewed Feb. 13, 2018

"These look quite impressive, but they are very easy to make. Although I have a small bowl for my processor, the amount of sugar and strawberries is quite small and so it was difficult to get the strawberries totally powdered, but the very small pieces were just fine. I make a lot of meringue cookies, so I used 2 tsp. meringue powder and 2 tbsp. water for each egg white. For the second batch I made, I used strawberry extract instead of vanilla; both were fine."

MY REVIEW
Dukie1 User ID: 3901367 260977
Reviewed Feb. 7, 2017 Edited Feb. 8, 2017

"Recipe made more than stated but mine may of been smaller. Everyone liked them. They were pretty to look at. I used the flower tip that I had. I spooned chocolate on back of cookie and left chocolate side up to dry. They were a light and tasty treat for everyone to enjoy.

Other flavors of fruit that can be used are: dried apple, berry, or tropical fruits. By changing and using other flavor jell-o this dessert could be made to taste different"

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