Little pillows of sweetness flecked with tangy rhubarb with dash of exotic, summery rose water to the meringues, or go for the classic pairing and little nuggets of crystallised ginger. Allow an extra 20 mins cooling time for the naughty little things to crisp up.
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- 3 egg whites
- A pinch of salt
- 150g caster sugar
- ½ vanilla extract or seeds from ½ vanilla pod
- ½ tsp rose water (or 1 tbsp very finely diced crystallised ginger)
- 2 stalks of rhubarb (the pinker, the prettier)
- Heat your oven to 170C/Gas 4.
- Whisk your egg whites in a clean metal or glass bowl (plastic doesn’t seem to offer the best results) with a pinch of salt. Whip away until they’re thick, white and glossy like perfectly whipped cream.
- Gradually whip in the sugar, 25g at a time, until it’s nicely mix in. Add your vanilla and rose water, if using, and whip one last time.
- Cut your rhubarb into 2-3 pieces. Then cut into a very tiny dice, about ½ cm cubed.
- If using ginger instead, fold it through with your diced rhubarb.
- Line a large baking sheet with parchment paper. Dollop the whipped meringue mix by the dessertspoon-full, ensuring you leave 3-4cm between each meringuelette. You may need to cook your meringues in batches. If so, keep the remaining mix in the fridge while the first batch cooks.
- Place your loaded tray in the oven. Lower heat to 120C/Gas ½. Bake 25 mins or until nicely golden on top and set.
- Turn heat off but leave them in the oven for a further 20 mins. This helps them crisp on the outside, but they should stay gooey in the middle.
- Delicious eaten like biscuits or serve with strawberries and cream.
Crystal Palace Food Market http://crystalpalacefoodmarket.co.uk/