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Cardamom Brown Sugar Meringues with Poached Rhubarb

By MiNDFOOD

Cardamom Brown Sugar Meringues with Poached Rhubarb
These meringues provide an ideal centrepiece for your next winter dinner.

Cardamom Brown Sugar Meringues with Poached Rhubarb Recipe

Discover the perfect winter finale with our Cardamom Brown Sugar Meringues paired with zesty Poached Rhubarb. This elegant dessert offers a sophisticated twist on a classic.  Combining the chewy, spiced warmth of brown sugar meringues with the aromatic brightness of rhubarb poached in an orange and star anise. Whether served warm or cold with a dollop of fresh sour cream.

Makes 6 serves

Ingredients

  • 125 g egg whites
  • 1¼ cups (240g) brown sugar
  • 1 tsp ground cardamom
  • 1¼ cup (280g) caster sugar
  • 1½ cup (375ml) water
  • 1 orange, juice and zest
  • 1 tsp pink peppercorns
  • 1 tsp Sichuan peppercorns
  • 2 star anise
  • 1 bunch rhubarb, washed and leaves removed
  • Sour cream, to serve

Method

  1. For the rhubarb, place the caster sugar, water, orange juice, zest, peppercorns and star anise into a large frypan. Cook over medium to high heat, stirring until sugar has completely dissolved, then bring to the boil. Strain sugar syrup and discard solids. Bring back to boil and turn off the heat. Add sliced rhubarb stalks and cover and allow to stand for about 15 minutes, until rhubarb is tender.
  2. Rhubarb can be served warm or cold with the brown sugar meringues.
  3. For the meringues, preheat the oven to 150˚C (130˚C fan forced). Place the egg whites and brown sugar in a heatproof bowl. Set bowl over a pan of simmering water and whisk until the sugar has dissolved and the whites are warm to the touch, about 4-5 minutes.
  4. Using electric beaters, whip on medium high for 2 minutes. Add the cardamom, increase the setting to high and whip for 6-8 minutes until the mix has tripled in volume and is stiff and glossy.
  5. Using a large kitchen spoon, shape 6 oval meringues onto a baking tray lined with baking paper. Place in oven and reduce temperature to 110˚C, and bake for 1-1½ hours. Turn off oven and let meringues cool completely.
  6. Serve with poached rhubarb and a dollop of sour cream.
Smart tip

The meringues can be stored for 3-4 days in an airtight container.

by Taverne Agency

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