Meringues with Pomegranate Molasses, Almond and Poached Seasonal Rhubarb
Makes 8 meringues
A sweet, tart and refreshing recipe, perfect for sunny days and the craving for chewy, crumbly, homemade meringues.
Ingredients
For the Meringues:
120g of egg white = 3 large eggs
180g - 200g of light brown caster sugar
1 teaspoon of white wine vinegar
1-2 tablespoon of pomergrante molasses
1 small bag of flaked almond
Rhubarb Compôte:
4-5 sticks of Rhubarb
2 oranges
1 tablespoon of Maple syrup or honey
To Serve with:
400 ml of double cream
Method
Pre-heat the oven on to 120 degrees celcius.
For the Meringues:
Line a large baking tray with baking parchment.
Whisk the egg white, sugar and a teaspoon of vinegar in an electric whisk or best with a static machine using a Kitchen Aid.
Whisk until super white, and hold a firm peak. Gently fold in the pomegranate molasses using a figure of eights action - avoid over mixing - you want it to have that raspberry ripple effect. Over folding will make the meringue go flat and loose its volume.
Spoon the meringue mixture onto the tray with a large metal spoon or plastic spatular. This recipe makes 8 large meringues.
Sprinkle almonds on the top of the meringue portions .
Bake for around 2 - 2 and half hours - until they peel off the tray and are dry on the bottom.
For the Rhubarb Compôte:
Slice the rhubarb into 1-1.5 inch pieces into a bowl and lightly wash. Getting rid of the water for cooking. I sometimes slice the rhubarb in half if too thick and chunky!
Zest the orange and orange juice over the rhubarb, adding the maple syrup or honey . I don’t like to go too sweet with fruit with the meringue, as the sharpness works well with the sweetness of the meringue.
Place on a tray and cover with foil. Bake in the oven for 20 mins at 180 degrees; you might want to do this part first or the day before.
In a medium size bowl, whisk the double cream. Place the whipped cream in the fridge, ready for serving with the meringue and the rhubarb compôte.
Tip
A great accompaniment to this recipe is greek or coconut yoghurt.
To get ahead with the preparation, I like to sort the rhubarb compôte element of the recipe the day before, so it’s chilled and ready to serve up with fresh baked meringues.