Yellow Rose Meringue Pops

Light and crisp meringue cookies with a white chocolate centre. Perfect for mothers day!

Yellow Rose Meringue Pops

Yellow Rose Meringue Pops


  • 4 egg whites
  • 170 grams caster sugar
  • A few drops yellow gel colouring
  • A few drops orange gel colouring (I use Americolor for both)
  • 1 teaspoon of vanilla extract
  • 250 grams white cooking chocolate
  • 100 grams thickened/heavy cream (35 percent fat content)


  1. Place the cooking chocolate and cream in a microwave safe bowl or jug. Microwave for (no more than) 20 seconds at a time until completely melted and smooth with no lumps or chunks of unmelted chocolate.
  2. Preheat the oven to 100C (200F). If your oven doesn't go as low as 100C (200F) set it to the lowest temp but cook for a shorter amount of time. The closer it is to 100C (200F), the better as any temperature higher than that will result in a chewy meringue cookie.
  3. Whip the egg whites on high speed with an electric mixer until stiff peaks form.
  4. Gradually, and very slowly, add the sugar, while continuing to whip. Mixture should be very stiff and glossy.
  5. Add a few drops of yellow food gel and vanilla in your meringue, and gently fold or whip on high speed.
  6. Turn your piping bag inside out and use a toothpick to apply 4 straight lines of orange food gel on bag. Turn back around and fill your piping bag with meringue mixture, just over half way. Twist the end of the bag tight.
  7. Line a baking tray with baking paper and draw circles on the paper about 5 centimeters (2 inches) in diameter. Turn the paper over so the side with the circles is under the meringues. Grab a little bit of meringue on your finger and dab each corner underneath the baking paper and firmly press the paper onto the meringue to help it stick. This will prevent it from flying around your oven when baking if you're using a fan forced oven.
  8. Pipe rosettes using a piping bag fitted with a 1M TIP onto parchment lined baking sheets, and bake for 1 hour or until the meringues are very dry and peel off the parchment easily.
  9. Leave them in the oven to cool completely to avoid cracks forming on your lovely meringues.
  10. Use a teaspoon or a piping bag to add about a teaspoon of ganache to one of the cookies. Place a straw on top of the ganache and sandwich with the other meringue cookie.

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