Chocolate-Dipped Strawberry Meringue Roses

Name: Chocolate-Dipped Strawberry Meringue Roses
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 2 dozen.
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

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

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; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment-lined baking sheets.
Bake until set and dry, 40-45 minutes. 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.

Nutrition 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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Originally published as Chocolate Dipped-Strawberry Meringue in Simple & Delicious April/May 2014

Reviews

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Average Rating:

Maddy

Feb 19, 2019

yesssssssss
Laura

Jan 20, 2019

I tried these yesterday and they came out like the photo--start from the middle and work your way out, but they were too sickly sweet for our family. Spooning the chocolate on the bottom worked much better than dipping the bottoms into the chocolate.
Kaci

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 :(
sewknitread

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.
Dukie1

Feb 7, 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