GOLDENMERINGUES
WITHBAKEDRHUBARB
PREP+ COOKTIME1 HOUR
(+COOLING)SERVES 4
1 bunch(500g)rhubarb,trimmed
finelygratedrindandjuice
of 1 orange
¼ cup(60ml)maplesyrup
1 vanillabean,split,seedsscraped
3 eggwhites
¾ cup(165g)rawcastersugar
½ teaspoonvanillabeanpaste
1 teaspoonwhitevinegar
1 cup(250ml)thickened cream,
whipped
1 Preheatovento180°C/160°Cfan.
2 Cuttherhubarbinto4cmlengths
andplaceinanovenproofbaking
dishwiththerind,juice,maple
syrup,vanillabeanandseeds.
Coverwithfoil;bakefor 20 minutes
oruntiljusttenderand holding
theirshape.Cool.
3 Reducetheoventemperatureto
150°C/130°Cfan.Greaseandline
a largebakingtray.Whiskegg
whitesina clean,drybowlwith
anelectricmixeruntilsoftpeaks
form.Graduallyaddthesugar,
1 tablespoonata time,untilthe
mixture is thick and glossy. Addvanillabeanpasteandvinegar; beat
untiljustcombined.
4 Usinga largemetalspoon,drop
a quarterofthemeringueontolined
tray.Usethebackofa dessertspoon
tocreatea smallindentinthetop
(picturedabove).Repeatwith
remainingmixtureto make four
smallmeringues.
5 Bakethemeringuesforabout
40 minutesoruntildryandcrisp.
Turnovenoffandcool in the oven
withthedoorajar.
6 Servethemeringueswitha
dollopofwhippedcream and the
syrupy rhubarb.TEST
KITCHEN
NOTES
Makinga smallindent
withthebackofa dessert
spooninthemeringuewill
giveyoua perfectindent
tositthebakedrhubarb
ontopofaftercooking.
Onlyapplylightpressure
withthebackofa spoon
soyoudon’tflattenthe
whole meringue.98 #COOKWITHTHEWEEKLY
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