Chocolate-filled rosebud meringues
- 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
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.
Whisk the egg whites until stiff and glossy. Add the sugar, 1 tsp at a time, whisking well between each addition.
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.
Bake for 1 hour 30 minutes, or until the meringues lift off the paper easily. Cool on a wire rack.
Meanwhile, break the chocolate into small pieces and put in a bowl.
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.
Use this chocolate ganache to sandwich the meringues together.