Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Rhubarb and Raspberry Meringue Stack

Desserts
0
Cooking time: 
1-2 hours
Preparation time: 
30-45 minutes
Tags: 
Ingredients: 

Meringue

  • 4 Whites
  • 225g Billingtons golden caster sugar
  • 1 tsp Nielsen Massey vanilla extract

Filling

  • 300g rhubarb, sliced
  • 100g raspberries
  • 100g Billingtons golden caster sugar
  • 1 tbsp water
  • 300ml double cream
Equipment: 
  • Scales
  • Stand mixer
  • Baking trays x 2
  • Non-stick baking paper
  • Large pan
  • Sharp knife
  • Cling film
  • Frying pan
  • Spatula
  • Measuring spoons
  • Chopping board
  • Sieve
Method: 
  • Preheat oven to 120c(fan)/140c/Gas Mark 2.
  • Line two trays with non-stick baking paper.
  • Add the egg whites and vanilla extract to the bowl of the Kenwood Kmix stand mixer or large bowl.
  • Begin to whisk the egg whites.  Once they reach the soft peak stage begin to add the sugar one spoonful at a time whilst continuously whisking. 
  • Once all the sugar has been added the egg whites should be thick and glossy and stand in firm peaks.
  • Create two circular meringue shapes on each tray approx. 25cm in diameter.  It may help to draw out the circle on the bottom of the lining non-stick paper to use as a guide. 
  • Create peaks in the top of one meringue using the back of a spoon.
  • Bake in the oven for 1 hour.
  • Remove from the oven and allow to cool.
  • In a large pan place the sliced rhubarb, caster sugar and water.  Heat gently until the rhubarb softens.
  • Add the raspberries and continue to cook until they break down.
  • Reduce the heat and simmer for five minutes.
  • Remove from the heat, transfer to a bowl and allow to cool to room temperature.
  • Whip the double cream in a large bowl using a stand or a hand mixer.
  • Place one meringue onto a serving place.  Add the whipped cream followed by the rhubarb and raspberry fruit filling.  Top with the peaked meringue.
  • Soft over with a little icing sugar, top with fresh raspberries and serve.

Tips:

  • Meringues are best cooked at a low heat very slowly.  If you have time, when baking has finished, turn off the oven, and leave to cool still inside with the door ajar.