Chocolate-Dipped Strawberry Meringue Roses

February 12, 2013

tags: dessert, meringue cookies, meringue recipes, recipe, strawberry meringue, Valentine's Day

Riddle time! What looks like roses but tastes like chocolate-covered strawberries?

Strawberry meringues, of course!

Chocolate-Dipped Strawberry Meringue Roses

I’m not the first person who has ever made strawberry meringues shaped like roses, but my meringues have a secret ingredient that I didn’t see in other meringue recipes: freeze-dried strawberries. Other recipes I read used combinations of red food dye, fresh strawberries, or even strawberry jello to achieve that pink color and strawberry flavor. I liked the idea of fresh strawberries, but I wanted a way to concentrate that bright fruit flavor while also removing the moisture. Freeze-dried strawberries turned out to be the perfect solution. And because they’re 100% real strawberries, there’s no red food dye to mess with. Success!

Chocolate-Dipped Strawberry Meringue Roses

I enjoy making meringues for a couple of reasons. First, it gives me an excuse to practice my (dismal) piping skills. Second, as long as you’ve got a stand mixer and are good at separating eggs, they’re a breeze to make. And last but not least, the way the finished meringue cookies just melt in your mouth like flavored clouds keeps me coming back for just one more… over and over and over again. These strawberry meringues are delightfully light but they burst with the bright, decadent flavors of chocolate-covered strawberries.

Make some for your Valentine and they’re sure to fall in love with you!

Chocolate-Dipped Strawberry Meringue Roses

Makes about 24 rose-shaped cookies

As with any meringue, it’s imperative that you not have any egg yolk in your whites or they will never reach stiff peaks. At first freeze-dried strawberries were hard for me to find until I realized Target sells them! I used these – and I should warn you that reducing them to powder in the food processor can be kind of messy. Also, don’t put your face over the lid when you open the food processor unless you like inhaling strawberry dust! If you don’t have Silpats or have thin baking sheets, try doubling up your baking sheets to prevent your meringues from browning too much on the bottoms. I used the Super Star Tip from the Bake It Pretty cupcake icing kit to pipe the roses (there’s a demo video on their site!)

Ingredients

2 large egg whites
1/8 teaspoon cream of tartar
pinch of salt
1/2 teaspoon vanilla extract
1/2 teaspoon raspberry liquor (optional)
1/2 cup sugar
1 ounce freeze-dried strawberries, separated
4 ounces bittersweet chocolate, melted and cooled slightly

Directions

Place freeze-dried strawberries in a food processor and process until reduced to a fine powder. Set aside.

Preheat oven to 200°F. Line a baking sheet or two with Silpat mats or parchment paper.

Using a stand mixer with a whisk attachment, beat egg whites, cream of tartar, salt, vanilla and raspberry liquor on medium high until soft peaks form. While beating, sprinkle in sugar 1 tablespoon at a time until all is incorporated. Continue beating until stiff peaks form. Sift 2 tablespoons of powdered strawberry over meringue (reserve the rest) and gently fold in with a spatula until incorporated.

Pipe or dollop meringue on to prepared baking sheets. Bake at 200°F for about 2 hours, or until meringues are dry to the touch and lift off the pan easily. Cool meringues completely on the counter (or, if humid, turn oven off and cool for 2 hours in the OFF oven.) Gently press dried meringues into remaining powdered strawberry for an extra dose of color and flavor. Dip bottoms in chocolate and place on parchment, wax paper, or Silpats to dry.

Store in an air-tight container at room temperature.