Rose Meringue Kisses: A Sweet and Romantic Treat
If you're searching for a sweet and romantic treat to share with your special someone, look no further than our delectable rose meringue kisses! Featuring a delicate pink hue and a subtle hint of elderflower and rose cordial, these light and airy meringues are the perfect way to show your love and affection. And for an extra special touch, top them off with a creamy white chocolate and raspberry ganache.
Here's what you'll need to make them:
For the Meringues:
- 2 medium egg whites
- 110g caster sugar
- 1tsp Belvoir Farm Elderflower & Rose Cordial
- Pink food colouring
For the Ganache:
- 100g finely chopped white chocolate
- 70ml double cream
- 40g fresh raspberries
- 20ml Belvoir Farm Elderflower & Rose Cordial
- Red food colouring (optional)
Preheat your oven to 120°C (fan 100°C, gas mark 1) and line two baking sheets with non-stick baking parchment.
In a clean, dry bowl, whisk the egg whites using an electric mixer until they form stiff peaks. Gradually add the caster sugar, one tablespoon at a time, whisking well after each addition. Next, add the Belvoir Farm Elderflower & Rose Cordial and continue to whisk until the meringue is thick, firm, and glossy.
Gently fold in the pink food colouring until you achieve your desired shade. Keep in mind that the colour may fade slightly in the oven, so it's best to make it slightly darker than your desired final shade.
Spoon the meringue mixture into a piping bag fitted with a large open star piping nozzle. Pipe small swirls approximately 3cm in diameter onto the prepared baking sheets, leaving a gap of at least 3cm between each swirl.
Bake the meringues in the preheated oven for 1 hour to 1 hour and 15 minutes, or until they are dry to the touch and easily peel off the paper. They should sound hollow if the bottom is gently tapped. Turn off the oven and leave the meringues to cool with the door slightly ajar. You can make them in advance and store them in an airtight container for up to a week.
To make the ganache, heat the double cream in a saucepan over low heat until it comes to a boil. Remove from heat and pour over the finely chopped white chocolate. Stir well until the chocolate has melted and the mixture is smooth.
Lightly crush the fresh raspberries and fold them into the ganache. For an added pop of pink, you can add a few drops of food colouring and Belvoir Farm Elderflower & Rose Cordial. Chill the ganache for 15 to 20 minutes or until it has thickened to a spreadable consistency.
Voila! Your delightful and romantic rose meringue kisses are now ready to be enjoyed. Perfect for Valentine's Day, anniversaries, or any day you want to express your love with a sweet treat.
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