MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate-Dipped Strawberry Meringue Roses
 Categories: Cookies, Chocolate, Fruits
      Yield: 24 servings
 
      3 lg Egg whites
    1/4 c  Sugar
    1/4 c  Freeze-dried strawberries
      3 oz Box strawberry gelatin
    1/2 ts Vanilla extract (optional)
      1 c  60% cacao bittersweet
           - chocolate baking chips;
           - melted
 
  Place egg whites in a large bowl; let stand at room
  temperature 30 minutes. Set oven @ 225°F/107°C.
  
  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 dissolved. Continue beating
  until stiff glossy peaks form.
  
  Cut a small hole in the tip of a pastry bag; insert a
  #1M star tip. Transfer meringue to bag. Pipe 2" roses
  1-1/2" apart onto parchment-lined baking sheets.
  
  Bake until set and dry, 40-45 minutes. Turn off oven (do
  not open oven door); leave meringues in oven 1-1/2
  hours. Remove from oven; cool completely on baking
  sheets.
  
  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.
  
  Recipe by Amy Tong, Anaheim, California
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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