Rose Meringue Kisses with White Chocolate Raspberry Ganache

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As the Dutch version of the Bake Off has started up again (I know, it’s Bake Off season, can’t talk about anything else it seems!), some businesses are seeing ways to promote their (often awesome) bakeware with giveaways and contests. I’m not complaining, if there’s cool stuff to win I’m in! These meringues are my entry for a cookery store contest, where you can win their weekly prize (some fancy whisks this week) and if you participate each week, an Ankarsrum kneading assistent. 


These meringues are superchic and somewhat special because of their rose flavor. Rose is a difficult flavor to use because you could end up with something which tastes like soap. Dosed properly, however, it is very lovely and floral. It always makes me think of those English gardens, full of roses – but then sweeter and in my mouth. Some might shy away from it but I love a bit of garden flavor. Rose Meringue Kisses make a great addition to a high tea or a fancy get-together!


Recipe Rose Meringue Kisses

Yields: +- 30 assembled kisses

Tools: piping bag fitted with star nozzle, baking tray lined with parchment paper, whisk


Ingredients:

Meringues:


2         egg whites

pinch of cream of tartar (optional)
110     gr fine sugar
1/2      teaspoon rose water
pink food coloring (gel)


Raspberry Ganache:


100      gr white chocolate, good quality

70        gr whipping cream (35% fat content or more)
60        gr raspberries

1. Pre-heat the oven to 100C/212F.

2. Line a baking tray with baking parchment and, using a pencil, draw on 3 cm circles. Make sure that before baking, the side of the parchment you’ve drawn on is at the bottom (you wouldn’t want pencil on your meringues).

3. Make sure all of your equipment is super clean. You might want to rinse your bowl even though it looks very clean. Any fat in or on your equipment will prevent the egg whites from gaining much volume. Using a metal or glass bowl is best. Whisk the egg whites with a pinch of cream of tartar until it is very fluffy and stands up in stiff peaks when the whisk is lifted out of the mixture. Once you reach this stage, start adding the sugar, a tablespoon at a time, while whisking. Mix for about 5 seconds before adding the next tablespoon. The finished mixture should be very glossy and thick. Then whisk in the rosewater and pink food coloring until evenly dispersed.

4. Fill the piping bag with the meringue mixture and pipe rosettes within the circles on the baking parchment. Bake in the oven for 60-75 minutes, or until they have completely dried out. 

5. To make the ganache, bring cream to a boil, take off the heat and stir in the chocolate until all of it has melted. Puree the raspberries and add to the cream/chocolate mixture. Place ganache in the fridge to firmen up.

6. To assemble, sandwich two meringues together with some of the (firm!) ganache. 

Source: Sweet Dreams Magazine vol. 2 2014

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