These lovely little treats are perfect to serve at birthday parties.
Preheat the oven to 110ºC/225ºF/Gas ¼. Line a large baking sheet with baking parchment. Fit the piping bag with the nozzle.
Whisk the egg white in a spotlessly clean grease-free bowl until as stiff as a stalk and it clings to the side of the bowl. It should be so steady that you can hold the bowl upside down over your head and nothing will slip out.
Continue to whisk, adding the sugar a tablespoon at a time until the sugar has dissolved in the mixture.
Fold the pink food colouring paste very roughly, rough is good, into the meringue. Spoon into the piping bag.
Dot a little meringue on the back of each corner of the parchment and press down to secure. Pipe little meringues onto the parchment, working quickly and evenly.
Bake the meringues in the oven for 1 hour 40 minutes until you can lift one easily from the baking parchment. Then allow to cool.
Melt the chocolate in a bowl resting over a pan of simmering water, making sure the base doesn’t touch the water. Whizz the rose petals in a mini food processor, until roughly chopped, or use a knife. Add the rosehip syrup into the melted chocolate. Spread the base of each meringue with a little white chocolate then dip in the chopped crystallised rose petals. Allow to set then serve.
Trending This Week