Enjoy these cute, kid-friendly treats as is, or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea!
—AMY TONG ANAHEIM, CA
PREP: 25 MIN. • BAKE: 40 MIN. + COOLING • MAKES: 3 1/2 DOZEN
3 egg whites
1/4 cup sugar
1/4 cup freeze-dried strawberries
1 package (3 ounces) strawberry gelatin
1/2 teaspoon vanilla extract, optional
1 cup 60% cacao bittersweet chocolate baking chips, melted
1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°.
2. Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend. Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is issolved. Continue beating until stiff, glossy peaks form.
3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1 1/2 in. apart onto parchment paper-lined baking sheets.
4. Bake 40-45 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 1/2 hours. Remove from oven; cool completely on baking sheets.
5. Remove meringues from paper. Dip bottoms in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature.