Chocolate Dipped Strawberry Meringue Roses Recipe 325

CHOCOLATE-DIPPED STRAWBERRY MERINGUE ROSES

Steps:

• 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; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment-lined baking sheets., 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., 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.

CHOCOLATE DIPPED-STRAWBERRY MERINGUE ROSES

Steps:

• Preheat the oven to 200°F. Line 2 baking sheets with parchment paper or silicone mat. Grind freeze dried strawberries and sugar in a food processor until powdery. Set aside. Place the egg whites and salt in a large bowl and with an electric mixer fitted with the whisk attachment, beat on medium until frothy. Pour the Jell-O, and strawberry mixture into the bowl in a slow, steady stream. Turn mixer on high and continue to beat until the egg whites are stiff and shiny, about 5 minutes. Add vanilla extract until just combined. Scrape the meringue into a pastry bag fitted with a medium star tip and pipe the cookies onto the lined baking sheets. Starting in the middle and make 2 full circles, about 2-inch in diameter and 1½-inch apart. Bake the meringues until they are firm, about 2 hours. Turn off the oven and leave them in there overnight. In a microwave heated bowl, melt your favorite chocolate chips on high. Stirring chocolate in 30 second interval until chocolate chips are just melted. Slightly cool melted chocolate before dipping the bottom of the meringue roses and place them on a lined baking pan. Refrigerate for 15 minutes or until chocolate firmed up.