I made these Rose Meringue Sandwiches for my daughter’s 8th birthday party. The theme was “high tea” and as I was also making a Rosette Cake for the occasion, I thought of making rose shaped meringues. In Italy, bakeries or sweet shops often sell meringues, plain or dipped in chocolate and I wanted to somehow play around with that concept. As I was shaping them like roses, I thought of also adding some rose flavouring to them. Rose and chocolate is an amazing combination… very sophisticated and perfect for a “high tea” party. The result was pretty and, above all, delicious. The whipped chocolate ganache is very easy to make and can be used on any cookies, including French macarons.
Rose Meringue Sandwiches
Rose Meringue Sandwiches - rose shaped and flavoured meringues sandwiched with deliciously silky whipped chocolate ganache.
Ingredients
Rose Meringues
- 300 gms – 10.5 oz. sugar caster or granulated
- 3 egg whites
- 3 tbsp Rooh Afza Indian rose syrup
- Pink colour optional
Whipped Chocolate Ganache Filling
- 175 ml – ¾ cup heavy cream
- 215 gms – 7.5 oz. dark chocolate chopped
Instructions
Rose Meringues
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Put the egg whites in a bowl and start whisking with an electric mixer while slowly adding the sugar. Whisk until the egg whites are glossy and “pearl like” in appearance.
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Fold in the rose syrup and pink colour (optional) and mix well.
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Line a baking tray with baking paper. To shape the meringues fit your piping bag with a 1M Wilton tip and fill it with the meringue batter.
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Twist the end and squeeze the piping bag, to remove any air from it.
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Now start piping your roses. Starting in the center, begin piping a circular swirl outward until you reach dimension you like.
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Bake in a preheated fan forced oven at 80°C – 175°F to 100°C – 200°F for about 2 hours (or longer, for bigger sized meringues). When ready, let them cool down inside the oven before removing them. When completely cold, keep them in an air tight container.
Whipped Chocolate Ganache Filling
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Place the chopped chocolate in a mixing bowl.
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Heat the cream to simmering, and pour it over the chocolate, all at once. Allow to stand for 3 minutes.
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Use a wire whisk to stir the cream and chocolate together until smooth. Set aside to cool completely.
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When the ganache has cooled and solidified, whip it on high speed with an electric mixer until fluffy and spreadable. The consistency should be similar to cake frosting.
Mary Frances says
September 9, 2015 at 1:19 amI love that you mentioned macarons, that was the first thing that came to my mind. Simply beautiful!
Manu says
September 9, 2015 at 8:39 amSo glad you like these Mary! They were delicious and easier to make than macarons… 😉
sha says
January 7, 2016 at 6:05 pmHow long does these merinfue last after applying the chocolate ganache?
Manu says
January 7, 2016 at 6:09 pmIf you want them to stay crisp, I suggest you serve them the same day. I have served them the day after filling them and they became a little softer, kind of like French macarons. They were still delicious, so it really depends on what you are after. 🙂
Amy says
March 2, 2018 at 4:57 amHey!
What can I use as a substitute for rose syrup? I have rose water and rose jelly. Can I make a syrup out of rose water or something?
Thanks so much!