Prepare to embark on a culinary journey that will transport you straight to the charming patisseries of France with this exquisite Meringues with Rhubarb Curd and Rosehip recipe. Imagine delicate, cloud-like meringues that crumble softly in your mouth, filled with a tangy, vibrant rhubarb curd that's kissed by the delicate sweetness of rosehip - this dessert is not just a treat, it's an experience that will elevate your home baking to professional pastry chef levels!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: French
Serves: 12 servings
Ingredients
- 4 egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 cup rhubarb, chopped
- 1/2 cup sugar (for rhubarb curd)
- 3 egg yolks
- 1/4 cup lemon juice
- 1/4 cup rosehip syrup
Instructions
- Preheat the oven to 225°F (107°C). Line two baking sheets with parchment paper.
- For the meringues, separate egg whites carefully, ensuring no yolk contamination. Allow egg whites to reach room temperature for 30 minutes.
- In a clean, dry mixing bowl, add egg whites and cream of tartar. Begin beating with an electric mixer on medium speed until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, while continuously beating. Increase mixer speed to high and whip until stiff, glossy peaks form and sugar is completely dissolved.
- Using a piping bag or spoon, create 2-inch circular meringue shapes on prepared baking sheets, leaving space between each.
- Bake meringues for 1 hour, then turn off oven and let them cool inside with door slightly ajar for an additional 30 minutes.
- For rhubarb curd, combine chopped rhubarb, sugar, egg yolks, lemon juice, and rosehip syrup in a saucepan over medium heat.
- Cook rhubarb mixture, stirring constantly, until it thickens and coats the back of a spoon, approximately 8-10 minutes.
- Strain rhubarb curd through a fine-mesh sieve to remove any fibrous pieces. Let cool completely.
- To serve, gently crack meringues and fill with cooled rhubarb curd. Garnish with additional rosehip syrup if desired.
Tips
- Egg White Preparation is Key: Ensure your mixing bowl is completely clean and free from any oil or fat, which can prevent egg whites from forming proper peaks.
- Temperature Matters: Room temperature egg whites whip up faster and to greater volume than cold ones. Let them sit out for about 30 minutes before starting.
- Sugar Addition Technique: Add sugar gradually and slowly to prevent deflating the egg whites. Beat continuously to create stable, glossy meringue.
- Oven Settings are Crucial: Use a low, consistent temperature to dry out meringues without browning them. The slow baking process ensures crisp exterior and soft interior.
- Humidity is the Enemy: Store meringues in an airtight container to prevent them from becoming sticky. If they lose crispness, you can briefly re-crisp them in a low oven.
- Rhubarb Curd Consistency: Stir constantly while cooking to prevent curdling and ensure a smooth, silky texture.
Nutrition Facts
Calories: 118kcal
Carbohydrates: 27g
Protein: g
Fat: 1g
Saturated Fat: g
Cholesterol: mg
