Rose & White Chocolate Meringues

Uncategorized | 12th June 2011 | By

As a result of making some hollandaise sauce one night to go with some delicious Cornish asparagus (sadly not our own – yet), I had a couple of egg whites knocking around in the fridge that needed using up. I also had a rose which was just about to open  – a beautiful deep red scented rose that was going to have the elegance bashed out of it by the high winds we were experiencing that day. My mind went back to a party I’d hosted a few years ago when I’d made rose meringues to much adulation and applause (well perhaps only the latter). Brilliant, I’d make those.

Could I find the recipe anywhere? No, of course not. Oh well, it shouldn’t be that difficult to work out I thought. And actually it wasn’t. I was rather surprised though to find the egg whites went blue rather than pink when I added the rose petals. I’m a bit cross with myself for not taking a picture at this stage, because it was such an unusual colour. In fact I’d just read a post by Johanna GGG all about blue foods or the lack of them that very morning. I shouldn’t have been surprised because remembering back, the very same thing had happened the last time. Egg whites must be quite alkaline I guess. To my disappointment, the meringues lost their blueness in the oven.

  • Whizzed the rose petals (having removed the bitter bases) in a food processor with 100g granulated sugar until they were finely chopped and the sugar had turned a deep pink.
  • Whisked the egg whites until firm.
  • Continued to whisk adding the sugar spoonful by spoonful until the mixture was stiff.
  • Dropped spoonfuls onto a lined baking sheet and baked for 1 hour at 125C.
  • Left to cool on a wire rack.
  • Added 1 tsp rose water to 100ml double cream and whipped until softly peaked.
  • Stirred in 120g 0% fat Greek yogurt.
  • Grated 50ml white chocolate (G&B) using my new grater. This time I more sensibly used a bowl whose rim fitted under the grater and I didn’t lose any of the gratings at all.
  • Stirred this into the cream and sandwiched the meringues together with it. 
  • If I was into dainty, I could have made twice as many as I did, but as you can see I went for 4 doorsteps instead leaving me with one half left over to try out as cook’s treat (as if I didn’t get enough treats).

The meringues had a lovely subtle rose flavour to them. They were crisp on the outside and chewy in the middle, which is just how I like them. The tartness of the yogurt offset the sweetness of the meringues and to be honest, I’m not really sure what the white chocolate brought along. I’d added just the right amount of rose water for the cream to echo the taste of rose in the meringues without being overwhelming or too sickly. At least I now have a recipe for the next time I’m inspired to make rose meringues!

Comments

  1. Leave a Reply

    Chele
    12th June 2011

    I am well impressed, they look wonderful and such a treat to be eating at this time of year.

  2. Leave a Reply

    Sonia
    12th June 2011

    this looks lovely! I’m wondering if the rose is pesticide-free? Or did you grow it yourself?

  3. Leave a Reply

    Dom at Belleau Kitchen
    12th June 2011

    they’re so impressive and I adore rose in anything… did you see Vanessa Kimbells Rose and Elderflower Cordial? it would be lovely in a chocolate cake?

  4. Leave a Reply

    Gloria
    12th June 2011

    Wow!!! I love this look amazing and beauty, really beauty!! xxgloria

  5. Leave a Reply

    Choclette
    12th June 2011

    Chele – I’m wishing the good weather back so we could enjoy them again :)

    Xinmei – if you get a highly scented rose, these work really well.

    MCB – indeed, if we end up getting a summer :(

    Anna – thank you, they are rather good :)

    Brittany – if the weather had been better I don’t think I could bare taking the rose as we have so few, but I knew it wasn’t going to fare well so we enjoyed it in a completely different way.

    Sonia – it was ours and we are organic.

    Dom – no I didn’t but it sounds wonderful. I love rose too.

    Gloria – thank you, roses are very special.

  6. Leave a Reply

    Foodycat
    12th June 2011

    How fascinating about it turning blue! I crystallised some of our rose petals the other day to garnish a rosewater pannacotta – using the petals in a dish itself never even occurred to me!

  7. Leave a Reply

    Hazel
    12th June 2011

    I looove flowers! What an great idea to use your garden roses in a dessert! So interesting about the egg whites turning blue – I did a lab practical on colours recently but unfortunately not with eggs!

  8. Leave a Reply

    Kath
    13th June 2011

    These sound lovely and I had no idea that roses had a bitter base. That’s a good tip.

  9. Leave a Reply

    cityhippyfarmgirl
    13th June 2011

    There must always be cooks treats and dainty? So very over rated :-)
    They look lovely and I’m intrigued by the rose petals.

  10. Leave a Reply

    Johanna GGG
    13th June 2011

    what an inspired recipe – I would have loved to have seen the blue mixture – love the dark red petals – our roses (planted by a neighbour in the communal front garden) are much paler than I would have chosen

  11. Leave a Reply

    Grazing Kate
    13th June 2011

    Lovely! Enjoying a good look around your blog – seem to have been very busy recently and not enough time for general browsing and fun cooking. Roll on school summer hols – our roses have been fantastic this year but I haven’t yet tried cooking with them. And the Day Lilies are almost in bloom….cooking with flowers is a definite summer must-try

  12. Leave a Reply

    Mary
    13th June 2011

    I’m impressed. They really look delightful and I’d love to have one with my tea. I hope you have a great day. Blessings…Mary

  13. Leave a Reply

    Maggie
    14th June 2011

    I know you can use rose petals but alas I seem to have some hestitation using them. You are braver than me. It is always interesting learning from others culinary journeys.

  14. Leave a Reply

    Jill@madaboutmacarons
    14th June 2011

    Gosh, they look and sound amazing; Who would have thought that the whites would turn blue? Incredible. Love your mixing of the petals and with the subtle rose and white choc flavours. Wonderful.

  15. Leave a Reply

    Janice
    14th June 2011

    They look fantastic, that deep rose coloured sugar needs to appear in another guise methinks!

  16. Leave a Reply

    Choclette
    14th June 2011

    Foodycat – a but your crystallised rose petals must have looked fantastic especially with pannacotta. I tried looking for it on your site but couldn’t find it.

    Sweetharts – yes sometimes meringues work really well for me and sometimes they just don’t!

    Hazel – you must try red roses and egg whites if ever you get the chance, it’s really quite fascinating.

    CC – it’s mostly cos I just love the flavour of rose :)

    Kath – it’s definitely worth removing the bases.

    CityHippy – you say the nicest things.

    Johanna – dark red scented roses are my favourite – so luxurious as well as romantic.

    Grazing Kate – good luck with your summer flower project. Looking forward to hearing about your day lillies.

    Mary – thank you. The meringues were rather good just on their own.

    Sally – the colour of the roses mixed with the sugar is so deep and rich.

    Maggie – that’s one of the great things about blogging. I’ve picked up so many things I would not have done if it wasn’t for reading all those wonderful blogs out there.

    Jill – thank you. Maybe you could try roses in your macaroons and see the phenomenon of blue yourself.

    Janice – what do you have in mind?

  17. Leave a Reply

    Aveen
    15th June 2011

    Ooh lovely. I adore anything rose flavoured and these look gorgeous. I’ll have to try this just so I can see the blue – shame it didn’t last and you didn’t end up with blue meringues but they look very pretty anyway.

  18. Leave a Reply

    Ananda Rajashekar
    15th June 2011

    weeks before i made rose brownines, i adored the flavour, it was os very special, now i can’t wiat to try ur i seriously think fresh rose would give a special kick…gorgeous!

  19. Leave a Reply

    Choclette
    15th June 2011

    Ananda – I’m a bit of a rose fan when it comes to food – the flavour always seems so exotic and luxurious.

  20. Leave a Reply

    Sarah-Jane - SiliconeMoulds.com
    15th June 2011

    I like rose things too.

    I spotted a “ripe” rose bush which is buried in the middle of a big deep hedge on our industrial estate tonight. It’s fields either side… Strange place for a rose bush.

    I’m going to ask the landlord if I can pinch some blooms. He probably doesnt realise it’s there either and I doubt very much if he’ll mind ;-P

    I wouldn’t have thought of putting rose petals in meringue right enough. Sounds yummy. How odd it went blue !

  21. Leave a Reply

    Working london mummy
    18th June 2011

    Very imaginative. That’s what I love about cooking -the chemistry ! Interesting that heat turned meringue pink again.

  22. Leave a Reply

    Choclette
    18th June 2011

    Sarah-Jane – hope you got those roses. We’ve only got one rose, it’s fantastic but is in the shade so we only ever get 2 or 3 blooms a year from it.

    WLM – yes, I’m really cross I didn’t get a photo of the blue as I’m almost doubting myself now.

  23. Leave a Reply

    Baking Addict
    19th June 2011

    Wow what a great idea. I’m sure it must have tasted amazing. I made rose cupcakes once but used rosewater. Perhaps I should try my hand at some gardening too!

  24. Leave a Reply

    Choclette
    24th June 2011

    Baking Addict – I’m a big fan of rose flavoured anything. How did your rose cupcakes turn out?

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