Chocolate-Dipped Strawberry Meringue Roses - BergHOFF Cookware GB

Chocolate-Dipped Strawberry Meringue Roses

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Present these roses as a fancy dessert or crush and combine with fruit and whipped cream for a delicious Eton Mess!



  • 3 large egg whites

  • 50g of sugar

  • 30g of dried strawberries

  • 1 packet (around 90 grams) of strawberry gelatin

  • 1/2 teaspoon vanilla extract (optional)

  • 200g of 60% cacao chocolate chips, melted


  • In a large bowl, place the egg whites and let them stand for 30 minutes. Meanwhile, preheat your oven to 225°.


  • Utilise the BergHOFF X5 Pro Food Processor to process the sugar and dried strawberries until they form a powdery texture. Add the strawberry gelatin and pulse to blend all the ingredients together.


  • On medium speed, beat the egg whites until they become foamy. If desired, add the optional vanilla extract. Gradually add the gelatin mixture, one tablespoon at a time, while beating on high after each addition until the sugar is completely dissolved. Continue beating until stiff peaks can be formed.


  • Take a pastry bag and cut a small hole in the tip. Insert a star tip into the bag. Transfer the prepared meringue mixture into the bag.


  • On parchment-lined baking sheets, pipe 2-inch roses, leaving 1 few inches of space between each rose to allow them to expand.


  • Bake the meringue roses in the preheated oven until they are set and dry, which usually takes about 40-45 minutes. Once baked, turn off the oven and leave the door closed. Leave the meringues in the oven for an additional 1-1/2 hours.


  • After the resting time, remove the meringues from the oven and allow them to cool completely on the baking sheets.


  • Melt the chocolate chips, and then dip the bottoms of the meringue roses into the melted chocolate. Allow any excess chocolate to drip off.


  • Place the chocolate-dipped meringue roses on waxed paper and let them stand until the chocolate sets, usually around 45 minutes.


Cook's Tips:

  • With the BergHOFF X5 Pro Food Processor, processing freeze-dried strawberries and sugar becomes a breeze, ensuring a smooth and consistent texture for your meringue mixture.

  • For an extra touch of sweetness and flavour, consider adding the optional vanilla extract to the beaten egg whites.

Enjoy making these delectable Chocolate-Dipped Strawberry Meringue Roses with the assistance of BergHOFF GB’s X5 Pro Food Processor, and impress your guests with a truly delightful treat!