Place the egg white, rose water and pink colour into a bowl and beat well using a wooden spoon.
Step 2
Add the icing sugar and stir well until the mixture forms a soft dough, use your hands to bring the dough together, you may need to knead it a little.
Step 3
Roll teaspoons into balls and place on baking parchment, flatten the creams using your fingers or a small palette knife. Leave for 1-2 hours to harden.
Step 4
Place the chocolate in a heat proof bowl and place this over a pan of simmering water. Leave until the chocolate has completely melted.
Step 5
Dip each cream into the melted chocolate until completely covered, try to drain off the excess chocolate then place back onto the baking parchment until the chocolate has set.
Ingredients
MetricImperial
1Medium free range egg whites
1/4 tspNielsen-massey rose water
275gSilver Spoon Icing Sugar
2 dropsPink food colouring gel
150gDark chocolate
Utensils
Mixing bowl
Wooden spoon
Small palette knife
Heatproof bowl
Baking parchment
0 Baker Ratings
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
