iOS app Android app

Meringue Nests with Roasted Rhubarb and Strawberry Sauce


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Meringue Nests with Roasted Rhubarb and Strawberry Sauce

Meringue Nests with Roasted Rhubarb and Strawberry Sauce
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by:
total prep
After a filling Seder dinner, this colorful dessert is a welcome treat. It is a study in contrasts -- sweet and tart, crunchy and smooth -- and totally satisfying. As an added bonus, it can be made in advance.

Powdered sugar is not kosher for Passover because of the cornstarch it contains. Our easy substitute is a combination of potato starch and sugar whirled in the blender.

Ingredients

  • FOR MERINGUES
  • 4 large egg whites, at room temperature 30 minutes
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 2/3 cup sugar
  • FOR SAUCE:
  • 2 cups strawberries, hulled and halved
  • 3 tablespoons sugar
  • 1 teaspoon fresh lemon juice
  • FOR RHUBARB:
  • 1/4 cup sugar
  • 1/4 teaspoon potato starch
  • 1/4 pound rhubarb stalks, trimmed and cut crosswise into 1-inch pieces

Directions

  • Make meringues: Line a large baking sheet with parchment paper and draw 8 (3-inch circles evenly spaced on paper. Turn paper over.
  • Preheat oven to 200°F with rack in middle.
  • Beat egg whites, lemon juice and salt with an electric mixer on medium speed until soft peaks form. Beat in sugar, 1 tablespoon at a time until meringue is stiff and glossy, 2 to 3 minutes.
  • Divide meringue mixture among circles, and spread with the back of a spoon making a slight indentation in center of each meringue to make a nest. Bake until meringues are dry to the touch, 2 to 3 hours. Turn off oven and let meringues cool completely. (Meringues will crisp as they cool.)
  • Loosen meringues with a spatula and keep at room temperature in an airtight container, layers separated with wax paper.
  • Make strawberry sauce: Purée strawberries with sugar and lemon juice in a food processor, then force purée through a fine mesh sieve into a bowl. Chill until ready to use.
  • Roast rhubarb: Preheat oven to 375°F with rack in middle.
  • Put sugar and potato starch in a blender and blend until powdered.
  • Arrange rhubarb in 1 layer in a lightly oiled shallow baking pan (preferably nonstick) and sift sugar mixture evenly over it. Roast in middle of oven until tender, 15 to 25 minutes, then cool in pan on a rack. To serve, put meringues on plates and divide rhubarb among nests and drizzle with strawberry sauce.
  • Cooks Notes: If you dab a bit of meringue underneath the parchment paper, it will cling to the pan and not slide.

    Baked meringues can be made 5 days ahead and kept at room temperature in an airtight container. Sauce can be made 2 days ahead and kept chilled, covered.

    Rhubarb can be roasted 1 day ahead and kept chilled, covered.

FOLLOW HUFFPOST TASTE

Filed by Kitchen Daily  |  Report Corrections