Rhubarb meringue 

Rhubarb meringue
370 kcal


Preparation:60 min
Ready in:60 min
1 serving contains (Percentage of daily recommendation)
Calories370 kcal(19%)
Protein5 g(10%)
Fat22 g(28%)
Carbohydrates41 g(16%)
Added Sugar34 g(38%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER


For servings

3egg whites
⅔ cupssuperfine caster sugar
1 cupcream 30% fat; whipped
16 ouncesRhubarb stewed


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


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