Meringues with Strawberry-Rhubarb Compote
Rhubarb steals the show in this sweet strawberry dessert.
Ingredients
Pavlovas
1 1/2 c. superfine sugar
2 tbsp. cornstarch
6 large egg whites
2 tsp. pure vanilla extract
2 tsp. white vinegar
Compote
1 lb. rhubarb, cut into 1/2-inch pieces
8 oz. strawberries, hulled and chopped
3/4 c. granulated sugar
1 tsp. finely grated orange zest
Topping
1 c. heavy cream
Cut-up strawberries and chopped pistachios, for serving
Directions
Ingredients
Pavlovas
1 1/2 c. superfine sugar
2 tbsp. cornstarch
6 large egg whites
2 tsp. pure vanilla extract
2 tsp. white vinegar
Compote
1 lb. rhubarb, cut into 1/2-inch pieces
8 oz. strawberries, hulled and chopped
3/4 c. granulated sugar
1 tsp. finely grated orange zest
Topping
1 c. heavy cream
Cut-up strawberries and chopped pistachios, for serving
Directions
- Make pavlovas: Heat oven to 250°F. Line 2 large baking sheets with parchment paper. In medium bowl, combine superfine sugar and cornstarch.
- Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add sugar mixture, 1 tablespoon at a time, beating until incorporated, then beat on high until whites are stiff and glossy; beat in vanilla and vinegar.
- Use 4 small dabs meringue to stick parchment to baking sheets. Using spatula, spoon remaining meringue in 8 mounds onto prepared sheets. Spread each into 3-inch disk; then, using back of spoon, make deep indent in center of each.
- For full instructions please see : www.goodhousekeeping.com
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