Chocolate-Dipped Strawberry Meringue Roses

“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

Chocolate-Dipped-Strawberry-MeringuePhoto: Taste of Home
Chocolate-Dipped Strawberry Meringue Roses
Chocolate-Dipped Strawberry Meringue Roses
Servings Prep Time Cook Time
2dozen 25minutes 40minutes
Servings Prep Time
2dozen 25minutes
Cook Time
40minutes
Ingredients
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  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; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment-lined baking sheets.
  5. 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.
  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.
Recipe Notes

Nutrition Facts

1 cookie: 33 calories, 1g fat (1g saturated fat), 0 cholesterol, 9mg sodium, 6g carbohydrate (5g sugars, 0 fibre), 1g protein.

Diabetic Exchanges: 1/2 starch.