Rose meringues made with real roses and filled with white chocolate cream. The filling has just a hint of rose flavour to echo the meringue. They’re crunchy on the outside and chewy on the inside just as a good meringue should be.
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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. I could of course make rose syrup with it. But 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’s 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 lose their blueness in the oven.
Rose and White Chocolate Meringues
The meringues have a lovely subtle rose flavour to them. They’re crisp on the outside and chewy in the middle, which is just how I like them. The tartness of the yoghurt offset the sweetness of the meringues and to be honest, I’m not really sure what the white chocolate brings along.
I’ve 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.
If you make this recipe, do ensure the rose you use is an unsprayed one. Our garden is organic, so I don’t need to worry on that score.
Rose petals have something called a heal, which is bitter. In the photo you can see here, it’s the tiny white bit. In theory it’s a good idea to remove it and I do for these rose and white chocolate meringues. But I’m not sure it’s really necessary as there’s so much sugar involved. After all I never remove them when I make rose syrup. I leave this one to you though.
I used my new chocolate grater to grate the chocolate, but a microplane (affiliate link) works well too. Just ensure you have cold hands, or it will melt all over them. 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.
If I was into dainty, I could have made twice as many meringues as I did, but as you can see I went for 4 doorsteps instead. This left me with one half left over to try out as cook’s treat (as if I didn’t get enough treats).
Having said that, the larger the meringue the more contrast you get between the crunchy outside and chewy interior. If you make them too small, they’ll be crisp all over. It really depends on what you want. I would suggest ten to twelve meringues as the ideal. This then makes five to six decent sized ones.
If you fancy having a go at some vegan meringues, I also have a recipe for brown sugar aquafaba meringues.
What To Make With Leftover Egg Yolks
This recipe leaves two leftover egg yolks. However, I always see this as a good opportunity to make something else. That something else is usually some sort of custard. But there are other delicious options.
Here are all the recipes on Tin and Thyme that use only egg yolks.
Other Rose Recipes You Might Like
- How to crystallise flowers
- How to dry rose petals
- Raspberry & rose curd
- Rose cupcakes
- Rose syrup and what to do with it
- Spelt waffles with rose raspberry sauce
Keep in Touch
Thank you for visiting Tin and Thyme. If you make these rose meringues, I’d love to hear about it in the comments below. Do you have any recommendations or advice for making meringues?
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If you’d like more white chocolate recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Rose Meringues. PIN IT.
Rose Meringues With White Chocolate Cream
Equipment
- microplane (affiliate link) optional
Ingredients
Meringues
- petals from one deep scented rose newly opened
- 100 g granulated sugar
- 2 egg whites
White Chocolate Cream
- 100 ml double cream
- 1 tsp rose water
- 120 g Greek yoghurt (I used 0% fat)
- 50 ml white chocolate grated (I used Green & Black’s)
Instructions
Meringues
- Remove the bitter heel from the base of each rose petal, if you can be bothered.petals from one deep scented rose
- Whiz the rose petals in a food processor with the sugar until they’re very finely chopped and the sugar has coloured. It turns a deep pink with a red rose.
- In a large mixing bowl, whisk the whites with electric beater until you get soft peaks.100 g granulated sugar, 2 egg whites
- Continue to whisk adding the sugar spoonful by spoonful until the mixture is completely stiff.
- Heat the oven to 120℃ (100℃ fan, 250℉, Gas ½).
- Drop 12 tablespoonfuls onto a lined baking sheet and bake in the centre of the oven for 1 hour. They will rise a little as they bake. Turn the oven off, leave the door slightly ajar and allow the meringues to dry out for half an hour or so.
- Transfer to a wire rack and leave to cool completely.
White Chocolate Cream
- In the same bowl that you used to whisk the egg whites, whip the double cream and rose water together until you get soft peaks. Electric beaters are useful for this too. Be careful not to over whip as cream can turn to butter very quickly.100 ml double cream, 1 tsp rose water
- Stir in the yoghurt until just mixed then do the same with the chocolate.120 g Greek yoghurt, 50 ml white chocolate
- Sandwich the meringues together with a goodly portion of it.
Choclette says
Baking Addict – I’m a big fan of rose flavoured anything. How did your rose cupcakes turn out?
Baking Addict says
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!
Choclette says
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.
Working london mummy says
Very imaginative. That’s what I love about cooking -the chemistry ! Interesting that heat turned meringue pink again.
Sarah-Jane - SiliconeMoulds.com says
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 !
Choclette says
Ananda – I’m a bit of a rose fan when it comes to food – the flavour always seems so exotic and luxurious.
Ananda Rajashekar says
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!
Choclette says
Aveen – Blue meringues would be really cool.
Aveen says
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.
Choclette says
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?
Janice says
They look fantastic, that deep rose coloured sugar needs to appear in another guise methinks!
Jill@madaboutmacarons says
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.
Maggie says
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.
mycustardpie.com says
The first time I have ever seen a picture of rose petals in a food processor! These look divine.
Mary says
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
Grazing Kate says
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
Johanna GGG says
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
cityhippyfarmgirl says
There must always be cooks treats and dainty? So very over rated 🙂
They look lovely and I’m intrigued by the rose petals.
Kath says
These sound lovely and I had no idea that roses had a bitter base. That’s a good tip.
The Caked Crusader says
Wow. These came out really well! Love your imagination to use a rose in your garden like that!
Hazel says
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!
Foodycat says
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!
SweetHarts Cakes and Bakes says
Very impressive! Nice combination and they look lovely…i have such a battle with meringues ive given up for a while.
Choclette says
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.
Gloria says
Wow!!! I love this look amazing and beauty, really beauty!! xxgloria
Dom at Belleau Kitchen says
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?
Sonia says
this looks lovely! I’m wondering if the rose is pesticide-free? Or did you grow it yourself?
Les rêves d'une boulangère (Brittany) says
What a unique treat! I love the idea of using something so beautiful and natural such as flowers. Gorgeous!
At Anna's kitchen table says
Rose meringues :-)) They sound so exotic – well done you!
MissCakeBaker says
Fantastic idea! Perfect for summer!
Xinmei @ Pudding Pie Lane says
Wow! The rose petals in the meringue sounds AMAZING! Such a good use of flowers 🙂
Chele says
I am well impressed, they look wonderful and such a treat to be eating at this time of year.