Julia’s Hazelnut Meringues With Roasted Rhubarb

As we method the top of the 12 months, I all the time get enthusiastic about events, feasting and hanging with family and friends – this 12 months extra so than ever. Considered one of my favorite issues to make for dessert round this time are meringues. They’re truly quite easy to make and could be all ready prematurely, which is ideal for entertaining. I really like serving them on the desk with a bowl of roasted fruit and whipped cream. Individuals can then assist themselves and pile on as a lot or as little because the cream and fruit as they need.

I’ve chosen rhubarb right here at present as I really like the tart distinction with the candy meringues. Different fruits like peaches, plums, apricots, nectarines and strawberries are all fantastic roasted and served with meringues too, so be at liberty to swap the rhubarb for fruit that you simply want or is in season. Equally, hazelnuts could be swapped with almonds or omitted fully to make it nut free. Nonetheless you get pleasure from them, simply be sure you let the meringues cool within the oven fully earlier than taking them out. As soon as they’re cool, they are often saved in an hermetic container for round 5 days till prepared to make use of.


(Serves 8)

Hazelnut meringues

4 egg whites
Pinch of sea salt
230g caster sugar
1 tsp vanilla extract
60g roasted hazelnuts, roughly chopped

Roasted rhubarb 

350g rhubarb, trimmed and minimize into 2cm lengths
100g uncooked sugar
1 strip of orange zest
3 cardamom pods, bruised
1 vanilla pod, break up and seeds scraped
Juice of half an orange

To serve
250ml pure cream
150ml crème fraîche


Preheat the oven to 180C.

To make the rhubarb, place all the components in a sided baking tray lined with baking paper. Toss in order that the rhubarb is properly coated and prepare in a single layer. Roast within the preheated oven for 15-20 minutes or till the rhubarb has simply collapsed. Permit to chill.

Scale back the oven to 140C. Line a baking tray with baking paper and put aside.

Place the egg whites with a pinch of salt in a big bowl of a stand mixer fitted with a whisk attachment. Whisk on excessive till gentle peaks type. Progressively add the sugar, 1 tablespoon at a time, till combination is stiff and shiny and all sugar has dissolved. To check if the sugar has dissolved, cease the mixer and take a teaspoon of the combination and rub it between your fingers. For those who can nonetheless really feel granules of sugar, you might want to proceed mixing till you can not really feel any when examined.

Stir by the vanilla. Pile giant spoonfuls of the meringue combination onto the ready tray, to type giant rounds. Sprinkle with the hazelnuts and bake within the preheated oven for half-hour or till the meringue is crisp to the touch however nonetheless gentle on the within. Flip off the oven, go away the door ajar, and permit it to chill fully within the oven.

Whisk the cream and crème fraîche in a big bowl to gentle peaks. Spoon ¼ cup of the roasted rhubarb into the whipped cream and swirl it into the cream.

Serve the meringues with the whipped cream and remaining roasted rhubarb.

What else I’m cooking with:

Stone fruit has begun to reach and I couldn’t be happier. Considered one of my favorite methods to eat them is as a easy salad with prosciutto, basil and buffalo mozzarella. I’m additionally roasting them with rosemary, vanilla and uncooked sugar to go along with heat custard or ice cream.

What else I’m consuming:

Sushi from Tochi Deli in Brunswick! So unimaginable and contemporary. Get there early to keep away from the massive queues.