Chocolate-Dipped Strawberry Meringue Roses
Chocolate-Dipped Strawberry Meringue Roses could be just the gluten free and dairy free recipe you've been looking for. One portion of this dish contains around 1g of protein, 2g of fat, and a total of 74 calories. For 59 cents per serving, you get a hor d'oeuvre that serves 24. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. This recipe is liked by 107447 foodies and cooks. Head to the store and pick up bittersweet chocolate chips, egg whites, sugar, and a few other things to make it today. It is brought to you by Taste of Home. With a spoonacular score of 35%, this dish is rather bad. Users who liked this recipe also liked Chocolate-Dipped Strawberry Meringue Roses, Meringue Roses {Mother’s Day or Teachers Appreciation}, and Chocolate Dipped Strawberry Pops.
Servings: 24
Preparation duration: 25 minutes
Cooking duration: 40 minutes
Ingredients:
1 cup 60% cacao bittersweet chocolate baking chips, melted
3 large egg whites
1/4 cup freeze-dried strawberries
1 package (3 ounces) strawberry gelatin
1/4 cup sugar
1/2 teaspoon vanilla extract, optional
Equipment:
bowl
oven
food processor
ziploc bags
pastry bag
baking paper
baking sheet
Cooking instruction summary:
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 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });
Step by step:
1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 22
2. Place sugar and strawberries in a food processor; process until powdery.
3. Add gelatin; pulse to blend.
4. 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.
5. 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.
6. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment paper-lined baking sheets.
7. 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.
8. Remove from oven; cool completely on baking sheets.
9. Remove meringues from paper. Dip bottoms in melted chocolate; allow excess to drip off.
10. Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature.
Nutrition Information:
covered percent of daily need
