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Brown sugar meringues with blood oranges and rhubarb
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Brown sugar meringues with grilled rhubarb & blood oranges
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
Caramel flavoured meringue with a chewy centre served with grilled seasonal fruits.
Course: Dessert
Cuisine: British
Keyword: brown sugar meringues
Servings: 6
Author: Laura Scott
Ingredients
  • For the meringues :)
  • 3 Egg whites
  • 1/2 tsp Ndali vanilla powder
  • 160 g Light brown muscovado sugar
  • For the grilled rhubarb & blood oranges :)
  • 4 Sticks of forced rhubarb trimmed into 2 inch pieces,
  • 4 Blood oranges peeled and sliced into discs,
  • Demerara sugar for sprinkling
  • For the whipped cream :)
  • 300 ml Double cream lightly whipped into soft peaks
Instructions
  1. For the meringues :)

  2. Line a large baking tray with baking parchment,

  3. Pre-heat the oven to 150 degrees,

  4. Separate the egg whites from the egg yolks and place the whites into the bowl of a stand mixer and beat the whites with a whisk attachment until they form stiff peaks,

  5. Gradually add the sugar- spoon by spoon- to the egg whites and continue to whisk the whites until all of the sugar has been added then fold in the vanilla powder,

  6. Using a spatula place dollops of the meringue onto the baking sheet, ensuring you have six equally sized meringues,

  7. Place the meringues into the oven, turn the heat down to 130 degrees and bake for 1 hour then turn your oven off and leave the meringues to cool down in the oven.

  8. For the grilled rhubarb & blood oranges :)

  9. Line 2 baking sheets with tin foil and heat your grill to medium,

  10. Place the fruits on separate baking sheets and sprinkle them generously with Demerara sugar,

  11. Grill the fruits separately for approximately 10 minutes, keeping an eye on them so they do not burn. If the grill is too hot the fruit will burn, it needs to gently sizzle away before being removed to cool down.

  12. For the whipped cream :)

  13. Beat the double cream in a stand mixer or with a hand held whisk until soft peaks form.

  14. You may want to add a spoon of icing sugar to sweeten up the cream (optional).