Description
This dessert is easy and impressive! Sweet, tangy strawberry rhubarb sauce is drizzled over meringue nests that will melt in your mouth.
Ingredients
Units
Scale
FOR MERINGUES:
- 4 large egg whites, at room temperature 30 minutes
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 2/3 cup sugar
FOR SAUCE:
- 2 cups strawberries, hulled and halved
- 3 tablespoons sugar
- 1 teaspoon fresh lemon juice
FOR RHUBARB:
- 2 Tbsp Sugar
- 1/4 teaspoon Corn starch
- 4 rhubarb stalks, trimmed and cut crosswise into 1-inch pieces
Instructions
Make meringues:
- Line a large baking sheet with parchment paper and draw 8 (3-inch circles evenly spaced on paper. Turn paper over.
- Preheat oven to 200°F with rack in middle. Beat egg whites, lemon juice and salt with an electric mixer on medium speed until soft peaks form. Beat in sugar, 1 tablespoon at a time until meringue is stiff and glossy, 2 to 3 minutes.
- Divide meringue mixture among circles, and spread with the back of a spoon making a slight indentation in center of each meringue to make a nest.
- Bake until meringues are dry to the touch, 2 to 3 hours. Turn off oven and let meringues cool completely. (Meringues will crisp as they cool.)
- Loosen meringues with a spatula and keep at room temperature in an airtight container, layers separated with parchment paper.
Make strawberry/rhubarb sauce:
- Purée strawberries with sugar and lemon juice in a food processor, then force purée through a fine mesh sieve into a bowl. Chill until ready to use.
Roast rhubarb:
- Preheat oven to 375°F with rack in middle.
- Arrange rhubarb in 1 layer in a lightly oiled shallow baking pan (preferably nonstick) and toss with sugar and corn starch.
- Roast in middle of oven until tender, 15 to 25 minutes, then cool in pan on a rack.
Final Preparation:
- Put meringues on plates and divide rhubarb among nests and drizzle with strawberry sauce.