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| Chocolate-dipped strawberry meringue roses |
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| Strawberry meringue roses |
I also made these today as a trial for a Valentines Day treat. Came out pretty good if do say so myself. The recipe wasn't in my book. I just took a basic meringue cookie recipe and tweaked it. I think it might be a keeper. And their super cute to boot!
- 3 large egg whites
- 1 package strawberry jello-o mix
- 1/4 cup super fine sugar
- 1/2 tsp vanilla
- 1 tub bakers semi- sweet dipping chocolate
In large bowl, beat egg whites with electric mixer on medium speed until frothy. Add Jell-O and sugar slowly. Turn mixer on high and beat until egg whites are stiff and shiny, about 5 minutes. Add vanilla until just combined.
Scrape the meringue into a pastry bag fitted with a medium star tip. On lined baking sheets, pipe cookies by making circles starting at the middle and circling out, about 2 inches in diameter and 1 inch apart.
Bake meringues for 2 hours until firm. Turn off oven and leave them in there until they are completely cooled. The easiest way to do this is over night.
After cookies are completely cooled, follow heating instructions of the dipping chocolate on the back of the tub. Let the chocolate cool just a little bit so it won’t melt the actual cookies. Dip just the bottoms of the roses into the chocolate and place them onto a new cookie sheet lined with waxed paper. Refrigerate until chocolate has hardened. Store in airtight container at room temperature.
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