Chocolate Dipped-Strawberry Meringue Roses—Happy Valentines Day

 

I don’t need a dozen of roses for Valentine’s Day.  Just give me a few of these Chocolate Dipped-Strawberry Meringue Roses and I’ll be a very happy girl (my hubby should be really happy, too, when he reads this post).  But really, who needs roses when you have something so beautiful and delicious like this, all-in-one?!  In fact, not just me, my kids love these meringue cookies a lot as well.  Especially, when they get to help out in the dipping process.  End results?  Beautiful Chocolate Dipped-Strawberry Meringue Roses, and melted chocolate all over their hands and faces.  Well, that’s really the fun part for them.  :)



These Chocolate Dipped-Strawberry Meringue Roses are crisp, airy and flavorful.  I added some freeze dried strawberries that I found in Trader Joe’s and they enhanced the flavor of these cookies tremendously.  I didn’t have any strawberry flavor extract at home, so, these freeze dried fruit is perfect for this recipe.  Plus, I think the real fruit always tastes better than extract.  I really love the tangy flavor from the strawberries. 
 

It’s never too late to make some of these beauties for your Valentine.  Hope you all have a wonderful and romantic time with your loved ones.  Happy Valentine’s Day!













Chocolate Dipped-Strawberry Meringue Roses: Printable Recipe

Makes: 28 2-inch cookies


3 large egg whites
1 package (3 ounces) Strawberry Jell-O
1/4 cup caster sugar
1/4 cup freeze dried strawberries
1/2 teaspoon pure vanilla extract
Chocolate Chips (for dipping, I used bittersweet chocolate here)

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 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 1 1/2-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.