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Rose Meringues With White Chocolate Cream

ByChoclette 12th June 201114th March 2024

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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.

Four rose meringues sandwiched with white chocolate cream on a plate.

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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

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?

Please rate the recipe. If you post pictures of your creations on social media, use the hashtag #tinandthyme so I can see them.

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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.

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