Chocolate-filled rosebud meringues

Chocolate-filled rosebud meringues

Give the people you love a mini treat with these pretty meringues – perfect with an afternoon cuppa or romantic drinks.

By , 21 September 2015
Chocolate-filled rosebud meringues
  • Ready in: 150 mins
  • Serves: 12
  • Price: 28p per serving
Nutritional Info
Each 26g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt low
  • Energy 402KJ 96KCAL
of your reference intake.
Typical energy values per 100g: 1546kJ/369kcal.
  • 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.