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Chocolate Filled Meringue Roses

To make the Meringues:
4 egg whites, room temperature
¼ teaspoon cream of tartar
¾ cup sugar
1 teaspoon cherry extract
Red food coloring

Preheat the oven to 200°F.

Beat egg whites in a large metal bowl on medium speed until they are foamy. 

Add the cream of tartar and increase the speed to high.  Continue beating until soft peaks form.

Gradually and very slowly, add the sugar, about a tablespoon at a time.  Beat the egg whites and sugar until stiff peaks form.

Stir in cherry extract and red food coloring.

Spoon meringue into a pastry bag with  a star tip.  Pipe rosettes onto 2 parchment lined baking sheets.  Bake for 2 ½ - 3 hours, or until the meringues are very dry.   


To make the Chocolate Ganache Filling:
4 ounces semi-sweet chocolate
½ cup heavy cream

Roughly chop the chocolate and place it in a heat resistant bowl. 

Heat the cream in a small saucepan over medium heat, stirring occasionally.  Once the cream begins to simmer, remove the pot from the heat and pour over the chocolate. 

Cover the bowl of chocolate and cream with a plate, and let it sit for five minutes.

Remove the lid.  Slowly start whisking the chocolate mixture in small circles in the center and work your way outward until you have a smooth frosting. 

Cool the chocolate filling to room temperature, stirring occasionally, until it is thick enough to spread. 



To assemble the Chocolate Filled Meringue Roses
Right before serving, pipe or spread the cooled chocolate ganache filling over the back of a meringue rose.  Sandwich another meringue on top.  The meringues will start to get soggy once the chocolate ganache filling is added. 

Store unfilled Meringue Roses at room temperature, in an airtight container. 

Christina Fogal

meringue roses

Chocolate Filled Meringue Roses

Christina Fogal
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