Chocolate Meringue Roses are a 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 balances very well their sweetness. With their crispy texture, these meringues completely melt in your mouth.
Making chocolate meringue roses is not difficult at all. You just need to whip the whites to stiff peaks and give any shape you like. For the whites to whip well to make sure no yolks or shells gets in the whites or they will fail to whip. Let them dry completely to get the crispy texture and enjoy.
How to make chocolate meringue roses
First, preheat your oven to 200°F (95°C).
In a clean, dry mixing bowl, whip the egg whites with a pinch of salt until they become foamy. Gradually add the sugar while continuing to whip until firm peaks form. This will take a few minutes. Add the vanilla extract and red food coloring, and mix until well combined.
Prepare a piping bag fitted with a 1M (½ inch-1cm) large star tip. To create a marbled effect, use a food-safe brush to paint four lines of red food coloring on the inside of the piping bag.
Carefully transfer the meringue mixture into the prepared piping bag.
On a baking sheet lined with parchment paper, pipe 2-inch (5cm) rose shapes, starting from the center and spiraling outward.
Bake the meringues in the preheated oven for 90 minutes. After baking, turn off the oven and leave the meringues inside until the oven has completely cooled down. This will take about 2-3 hours or even overnight.
How to dip them in chocolate
Once the meringues are cooled and firm, melt the chocolate using a bain-marie or microwave.
Dip the bottoms of the cooled meringues into the melted chocolate and place them on parchment paper to set.
Once the chocolate has set, store the meringues in an airtight container at room temperature. Enjoy these delightful and beautifully marbled meringue roses as a sweet treat!
If you try them out, don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Cheers!
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Chocolate Meringue Roses
- 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
- Preheat oven to 200F (95C).
- 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.
- Fit a piping bag with 1M (½ inch- 1cm) large star tip. Make 4 lines of red food coloring on the inside of the piping bag.
- Transfer the meringue into the piping bag.
- On a baking sheet lined with parchment paper make 2 inch (5cm) roses starting from the center and making circles around.
- 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.
- Melt chocolate over bain-marie.
- Dip bottoms in chocolate and place on parchment paper to set.
- Store in an airtight container at room temperature.