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Rhubarb Meringue

Recipe author: EAT SMARTER
Rhubarb Meringue
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370
calories
Calories
1 hr
Preparation
moderate
Difficulty

Ingredients

for 4 servings
3
cup
superfine caster sugar
1 cup
cream (30% fat; whipped)
16 ounces
Rhubarb (stewed)
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Preparation steps

Step 1/6
Heat the oven to 110ºC (90º fan) 230ºF, gas 1/4.
Step 2/6
Beat the egg whites until they form soft peaks then beat in half the sugar, one tablespoon at a time.
Step 3/6
Continue beating until the mixture becomes glossy then fold in the remaining sugar.
Step 4/6
Spread the mixture onto a baking (cookie) sheet lined with baking parchment in a circle, making a wide well in the middle.
Step 5/6
Bake in the oven for 40-50 minutes or until the meringue is firm but not brown.
Step 6/6
Let cool then fill the middle with the cream and top with the rhubarb.