These Chocolate Dipped-Strawberry Meringue Roses are crisp, airy and flavorful. They are almost too pretty to eat, almost! :) These are perfect Valentine's Day treats!
3 large egg whites
⅛ teaspoon salt
1 package (3 ounces) Strawberry Jell-O
¼ cup caster sugar
¼ cup freeze dried strawberries
½ teaspoon pure vanilla extract
Chocolate Chips (for dipping, I used bittersweet chocolate here)
No nutrition information available
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.