MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate-Dipped Strawberry Meringue Roses
Categories: Cookies, Chocolate, Fruits
Yield: 24 servings

3 lg Egg whites
1/4 c Sugar
1/4 c Freeze-dried strawberries
3 oz Box strawberry gelatin
1/2 ts Vanilla extract; opt
1 c 60% cacao bittersweet
- chocolate baking chips;
- melted

Place egg whites in a large bowl; let stand at room
temperature 30 minutes. Set oven @ 225-|F/107-|C.

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" roses
1-1/2" apart onto parchment-lined baking sheets.

Bake until set and dry, 40-45 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.

Amy Tong, Anaheim, California

Makes: 2 dozen

RECIPE FROM: https://www.tasteofhome.com

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