Raspberry Meringue Roses

Raspberry Meringue Roses

By May 31, 2016

Raspberry Meringue Roses

The components for this little treat are really simple but with a bit of care can give a beautiful result. Light and airy meringues made with Sugar & Crumbs Raspberry Ripple Natural Flavoured Icing Sugar (or any flavour of your choice) are sandwiched together with dark chocolate to create lollipop roses. Why not make a whole bunch?

  • Prep Time : 30 minutes
  • Cook Time : 45 minutes
  • Yield : 10 pairs of meringues
  • Allergens :

Instructions

Raspberry Meringue Roses

1. Pre-heat the oven to 150° C, 140° C fan, 275 F, Gas mark 1.

2. Separate the eggs very carefully. If you get any yolk in with the whites the meringue won’t work properly. Set the yolks aside (you don’t need them for this recipe but you can easily add them to an omelette, or use them to make custard). Add a single drop of lemon juice to the egg whites. This is my top meringue tip to stop the whites overbeating and going runny.

3. In a large bowl beat the egg whites with an electric whisk until soft fluffy peaks form. In a separate bowl, mix together the Sugar & Crumbs Raspberry Ripple Natural Flavoured Icing Sugar (or any flavour of your choice) and caster sugar. Then add to the egg whites one spoonful at a time, beating constantly, until you have used up all the sugar.

4. Once all the sugar is in you should hopefully have a thick, glossy meringue mixture that holds its shape. Add a few drops of gel food colouring (it’s important to use gel as the water-based stuff can collapse your meringue) and stir through.

5. Spoon out dollops of meringue mixture onto a piece of siliconized baking parchment to create little meringues about 5cm across. Then use a toothpick and a little more gel colouring to create a swirl effect to suggest petals.

6. Place the meringues in the oven and leave for 45 minutes without opening the oven door at any point. When the time is up, switch the oven off but leave the meringues in there with the door closed, for at least an hour.

7. Melt the chocolate in the microwave in thirty second blasts, stirring each time, and then leave to cool for a few minutes. Use a spoonful to sandwich together two meringues with a lollipop stick in the middle, and leave to set. You can leave the sticks out if you prefer and just eat the meringues with your fingers.

Credits:Sal's Kitchen, for Sugar & Crumbs

Raspberry Meringue Roses

Sal's Kitchen is a food blogging consultancy - for more from Sal, visit her own blog here.
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