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Strawberry Meringue Roses

Strawberry Meringue Roses

A beautiful sweet treat made with freeze-dried strawberries and dipped in chocolate.


  • 2 large egg whites
  • 1/8 teaspoon cream of tartar
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon raspberry liquor (optional)
  • 1/2 cup sugar
  • 1 ounce freeze-dried strawberries, separated
  • 4 ounces bittersweet chocolate, melted and cooled slightly


  1. Place freeze-dried strawberries in a food processor and process until reduced to a fine powder. Set aside.
  2. Heat oven to 200 degrees F. Line a baking sheet or two with Silpat mats or parchment paper.
  3. Using a stand mixer with a whisk attachment, beat egg whites, cream of tartar, salt, vanilla and raspberry liquor on medium high until soft peaks form. While beating, sprinkle in sugar 1 tablespoon at a time until all is incorporated. Continue beating until stiff peaks form. Sift 2 tablespoons of powdered strawberry over meringue (reserve the rest) and gently fold in with a spatula until incorporated.
  4. Pipe or dollop meringue on to prepared baking sheets.
  5. Bake at 200 degrees F for about 2 hours, or until meringues are dry to the touch and lift off the pan easily.
  6. Cool meringues completely on the counter (or, if humid, turn oven off and cool for 2 hours in the OFF oven.)
  7. Gently press dried meringues into remaining powdered strawberry for an extra dose of color and flavor. Dip bottoms into chocolate and place on parchment, wax paper or Silpats to dry.
  8. Store in an airtight container at room temperature.

Source: The Craving Chronicles

Recipe and photo credit: California Strawberry Commission


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