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.
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.
Notes
If you don't fancy the white chocolate, replace it with 1-2 tbsp icing sugar. Whip it with the cream.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.