Rhubarb and Raspberry Meringue Stack
Recipe Video
Ingredients
Meringue
- 4 Happy Egg Whites
- 225g Billingtons golden caster sugar
- 1 tsp Nielsen Massey vanilla extract
Filling
- 300g rhubarb, sliced
- 100g raspberries
- 100g Billingtons golden caster sugar
- 1 tbsp water
- 300ml double cream
Equipment
- Scales
- Stand mixer
- Baking trays x 2
- Non-stick baking paper
- Large pan
- Sharp knife
- Cling film
- Frying pan
- Spatula
- Measuring spoons
- Chopping board
- Sieve
Method
- Preheat oven to 120c(fan)/140c/Gas Mark 2.
- Line two trays with non-stick Baking paper.
- Add the egg whites and vanilla extract to the bowl of the Kenwood Kmix stand mixer or large bowl.
- Begin to Whisk the egg whites. Once they reach the soft peak stage begin to add the sugar one spoonful at a time whilst continuously whisking.
- Once all the sugar has been added the egg whites should be thick and glossy and stand in firm peaks.
- Create two circular meringue shapes on each tray approx. 25cm in diameter. It may help to draw out the circle on the bottom of the lining non-stick paper to use as a guide.
- Create peaks in the top of one meringue using the back of a spoon.
- Bake in the oven for 1 hour.
- Remove from the oven and allow to Cool.
- In a large pan place the sliced rhubarb, caster sugar and water. Heat gently until the rhubarb softens.
- Add the raspberries and continue to cook until they Break down.
- Reduce the heat and Simmer for five minutes.
- Remove from the heat, transfer to a bowl and allow to cool to room temperature.
- Whip the double Cream in a large bowl using a stand or a hand mixer.
- Place one meringue onto a serving place. Add the whipped cream followed by the rhubarb and raspberry fruit filling. Top with the peaked meringue.
- Soft over with a little icing sugar, top with fresh raspberries and serve.
Tips:
- Meringues are best cooked at a low heat very slowly. If you have time, when baking has finished, turn off the oven, and leave to cool still inside with the door ajar.
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