Recipes
Chocolate-filled rosebud meringues
Give the people you love a mini treat with these pretty meringues – perfect with an afternoon cuppa or romantic drinks.
Give the people you love a mini treat with these pretty meringues – perfect with an afternoon cuppa or romantic drinks.
(9 votes)
Cook: 2 Hours 30 Mins
Serves: 12
Price: 28p per serving
Nutritional Information
Each 26g serving contains
Energy
402kj
96kcal
402kj
96kcal
5%
Fat
4.7g
4.7g
Med
7%
7%
Saturates
2.9g
2.9g
Med
15%
15%
Sugars
12.5g
12.5g
High
14%
14%
Salt
0.03g
0.03g
Low
<1%
<1%
of your reference intake.
Typical energy values per 100g:
1546kj/370kcal
Typical energy values per 100g:
1546kj/370kcal
Ingredients
65g caster sugar, plus 1 tsp for the filling
50g icing sugar
2 egg whites
Dr. Oetker Pink Gel Food Colour
75g dark chocolate (at least 70% cocoa solids)
75ml double cream
Method
1
Pre-heat the oven to 120C/100C Fan/Gas 1/2. Mix the caster and icing sugars together. Line 2 baking trays with baking paper.
2
Whisk the egg whites until stiff and glossy. Add the sugar, 1 tsp at a time, whisking well between each addition.
3
Paint parallel lines of the pink food colour inside a piping bag. Fill with the egg mixture. Pipe 24 twirls about 5cm wide on the baking paper, leaving gaps between each one.
4
Bake for 1 hour 30 minutes, or until the meringues lift off the paper easily. Cool on a wire rack.
5
Meanwhile, break the chocolate into small pieces and put in a bowl.
6
To make the filling, heat the cream with 1 tsp caster sugar until almost simmering. Stir until the sugar dissolves. Pour on the chocolate pieces. Stir until melted.
7
Use this chocolate ganache to sandwich the meringues together.