Meringue with roasted rhubarb

A phenomenal meringue topped with roasted rhubarb! For some time now, I’ve been making meringue using the Swiss meringue method – and this is the first recipe of its kind on the blog. How does it differ from the traditional French method? The preparation is different, and the resulting meringue is more stable (it doesn’t require any added starch), more resistant to humidity, extra crisp, less prone to collapsing and simply perfect. In spring, it absolutely has to be served with roasted rhubarb, whose tartness beautifully balances the sweetness of the meringue.

Ingredients for the meringue:

• 4 egg whites (from large eggs; 160 g)
• 260 g caster sugar
• 1 teaspoon lemon juice

Place the egg whites and sugar into a heatproof glass or metal bowl.  Bring a small amount of water to a simmer in a saucepan and place the bowl over it, making sure the bottom of the bowl does not touch the water. While the water is steaming, continuously stir the egg whites and sugar with a balloon whisk. The mixture should become warm, slightly frothy, and the sugar should dissolve completely (check by rubbing a little between your fingers).

Transfer the warmed mixture to the bowl of a stand mixer and begin whisking. Whisk until the meringue is thick, glossy and completely cool. Add the lemon juice and whisk briefly to combine.

Line a baking tray with baking paper. Draw a circle approximately 19 cm in diameter on the paper. Spread the meringue mixture within the circle and shape it into a round meringue.

Bake in a preheated oven at 120°C for 2–2½ hours, until crisp on both the top and bottom. Turn off the oven and leave the meringue inside for an additional 2 hours. Then leave the oven door slightly ajar and allow the meringue to cool completely.

Ingredients for the roasted rhubarb:

• 300 g rhubarb, cut into 6–8 cm pieces (do not peel)
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract or vanilla paste

Arrange the rhubarb on a small baking tray or in an ovenproof dish. Drizzle with the honey, lemon juice and vanilla.

Bake at 200°C for 12–15 minutes, or until the rhubarb is tender. Ideally, the rhubarb should retain its shape while becoming soft. Remove from the oven and allow to cool.

Additionally:

• a handful of chopped unsalted pistachios

Assembly:

Place the cooled meringue on a serving plate. Top with the roasted rhubarb and sprinkle generously with the chopped pistachios.

Enjoy!