Rhubarb Meringues

Crispy and light rhubarb meringues swirled with tart homemade rhubarb jam. These meringues are so easy and would be the showstopper at any party, plus they’re gluten and dairy free.

One of my favorite parts of summer is walking to the farmers market every Saturday morning, listening to ABBA the whole time. Unfortunately, I now work on Saturday mornings, so I haven’t been able to go to the farmer’s market at all this summer. That being said, I swung by just before they closed last Saturday and picked up some gorgeous bright red rhubarb stalks to make these meringues.

Rhubarb Meringue Ingredients:

• Rhubarb:Rhubarb can be hard to find because of its seasonality, but I’ve always had luck at farmers markets and specialty stores during the summer.
• Sugar: Sugar is both used in the jam and meringue. Caster sugar is a great option if you have it!
• Salt: This recipe only uses a small bit of salt to amplify the rhubarb flavor.
• Egg Whites: Be sure to only use egg whites; be very careful while separating. Any yolk will cause the whites not to whip.
• Cream of Tartar: Cream of tartar helps to give your meringues a chewy center. It is optional, but recommended.
• Cornstarch: Cornstarch is a stabilizer that helps to ensure your meringues won’t collapse in the oven.

How to make Rhubarb Jam:

Rhubarb jam may be the best thing to ever exist; I also use it in these hand pies.

Start by combining the sugar, water, and chopped rhubarb in a saucepan. Be sure to chop your rhubarb into half moons, this helps the jam reduce quickly and easily. Simmer this mixture until the rhubarb is super soft, roughly 5 minutes, and then continue to cook for another 3-4 minutes until saucy and smooth.

Let FULLY cool; warm jam will disintegrate your meringues.

How to Make Meringues:

1. Wipe down your bowl and whisk attachment with vinegar, this removes any lingering oils from them.
2. Prep the parchment circles or a silpat before starting the meringue. Meringue loses stability quickly, so working as fast as possible is key.
3. Invest in an oven thermometer; meringues are very temperature dependent, so the more precise you can be the better.
4. Eat day of; rhubarb meringues disintegrate over time so they will be goopy and not good overall on day two.

Rhubarb Meringues

• Author: Delaney
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 2 hours 30 minutes
• Yield: 12 meringues 1x
• Category: Cookies
• Method: Baking
• Cuisine: Dessert
• Diet: Gluten Free

Print Recipe

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Description

Crispy and light rhubarb meringues swirled with tart homemade rhubarb jam. These meringues are so easy and would be the showstopper at any party, plus they’re gluten and dairy free.

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Ingredients

Scale 1x2x3x

Jam:

1/2 cup water

1/3 cup sugar 100g

1 cup rhubarb 175g

Meringue:

1 cup granulated sugar 200g

4 egg whites

1/2 tsp cream of tartar

2 tsp powdered sugar

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Instructions

Jam:

1) In a saucepan, combine the sugar, water, and chopped rhubarb. Bring to a simmer and cover with a lid for 3 minutes until rhubarb is soft. Then remove the lid and continuously stir until saucy and smooth. Pour into a heatproof bowl and let chill to room temperature.

Meringue:

1) While jam cools, preheat the oven to 300ºF and trace 3 inch circles onto a piece of parchment fitted to your baking sheet. Flip piece of parchment so the drawn on side is facing down.

2) In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites on low until frothy. Then increase speed to medium high and add in cream of tartar.

3) Once an opaque color forms, begin slowly adding in the granulated sugar. Whip until stiff glossy peaks form. Gently fold in the powdered sugar

4) Using a spatula or an ice cream scoop, make dollops of meringue onto the baking sheet that are the size of the drawn circles. Smooth out using the back of a spoon.

5) Spoon 1 teaspoon of rhubarb jam onto each meringue and swirl using a toothpick or knife. Be sure not to overswirl, the colors can bleed very easily.

5) Place meringues into your preheated oven and turn down the oven to 250ºF. Bake for 1 hour and 15 minutes until a hard exterior has formed. Then turn off the oven, crack the door adjacent with a wooden spoon, and let the meringues cool for another 1-2 hours.

6) Once cooled, serve or place into an airtight container at room temperature for future eating*.

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Notes

*These cookies are best eaten day of.

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Nutrition

• Serving Size: 1 meringue
• Calories: 88 kcal
• Sugar: 21.4g
• Sodium: 12mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 21.8g
• Fiber: 0.2g
• Protein: 1.3g
• Cholesterol: 0mg

Keywords: meringues, gluten free, rhubarb