Chocolate Dipped Strawberry Meringue Roses 🌹

Ingredients:

3 large egg whites

1/4 cup sugar

1/4 cup freeze-dried strawberries

1 (3 oz.) pkg. strawberry gelatin

1/2 tsp. vanilla extract

1 cup bittersweet chocolate baking chips, melted

Detailed Steps:

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225° F.

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 to 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.

Prep Time: 25 mins.

Cook Time: 40 mins.

Resting Time: 45 mins.

Total Time: 1 hr. 50 mins.

Yields: 2 dozen