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Rhubarb Meringues

Rhubarb Meringues
These delightful meringue treats bring back memories of sunny afternoons in my grandmother's kitchen. With a perfectly crisp exterior and a soft, marshmallow-like center, they strike the perfect balance between light and satisfying. The addition of rhubarb provides a bright, sweet-tart flavor that is simply irresistible. I love making a batch when the weather warms up and the flowers begin to bloom, as they embody the essence of slow mornings and the pleasure of small indulgences.
Ingredients
  • 3.5 oz (100 g) cold butter
  • 2 cups (250 g) all-purpose flour, plus extra for dusting
  • 1 1/2 cups (190 g) confectioners' sugar
  • 3/4 cup (180 ml) lemon juice
  • 1 egg white
  • 1 tsp (5 ml) vanilla extract
  • A few drops of red food coloring
  • 2 tbsp (30 g) granulated sugar
Instructions

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, whip the egg white and granulated sugar until stiff peaks form.

3. Sift the flour over the egg mixture and gently fold until combined.

4. Add the cold butter and vanilla extract, then mix until a smooth dough forms.

5. Divide the dough into 15 equal portions and shape each into a ball.

6. Place the balls onto the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each meringue.

7. Dust the meringues with flour and bake for 1 1/2 hours, or until firm and lightly golden.

8. Allow the meringues to cool completely on the baking sheet.

9. To make the glaze, mix the confectioners' sugar and lemon juice until smooth.

10. Dip the top of each meringue into the glaze, then place on a wire rack to set.

Tools
  • mixing bowl
  • whisk
  • parchment paper
  • baking sheet
  • wire rack

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