Meringue bites filled with Rhubarb Curd

 

I haven't used any rhubarb yet this season and it was getting me down. So when Joshua offered me up to make dessert for his work party I decided I needed to get me some rhubarb.

 

This is a fabulous dessert to make in advance! You can make the curd and meringues a few days in advance and they will still taste fresh and have that perfectly chewy meringue texture. Another bonus is they always look so so fancy, yet don't require a lot of effort. If need be you can even buy curd from the store and plop it inside the little guys and top with some fruit. But, I went to a fancy grocery store and found edible flowers and needed them, obviously :)

 

 

 

Meringue bites:

1 1/2 tsp vanilla
2 tsp white wine vinegar
1 1/2 tbs cornstarch
1 1/2 cups sugar
6 egg whites
few shakes of salt
preheat oven to 275 degrees F

1    in a small dish mix together the vanilla and white wine vinegar
2    in a large mixing bowl put in the egg whites and pinch of salt
3    start the mixer slowly and then put it up to medium speed and whisk until soft peaks form
4    then gradually add in the cornstarch and sugar
5    once incorporated turn the mixer up to medium-high for a few minutes
6    then add in the vanilla/vinegar and whisk the mixture on medium-high for about 5 minutes; until the mixture is glossy and can form peaks
7    place parchment paper on a baking sheet and then plop on a spoonful of the mixture to create mini plops about 2 inches in diameter

8    then using the back of a spoon create little dips in the middle of each meringue, it is making a well for the curd to go in later
 8    once you have made a trayful stick them in the oven and after about 15 minutes turn the oven down to 250 degrees F, don't open the oven to often
9     bake them for about an hour- 1 hour and 15 minutes, they shouldn't get brown and if they seem like they aren't done but are getting brown open the oven door to cool it down


you can store them for about a week but make sure they are completely cool before you do or they will get soft

 

 

 

Rhubarb curd:

 

4-5 stalks fresh rhubarb, leaves removed and discarded

1    cut up rhubarb into about 1 inch chunks and place in pan

2    put in enough water to cover the rhubarb

3    bring to a boil and simmer for 20 minutes

4    strain out the rhubarb chunks and use the juice for the curd

 

1 cups rhubarb juice

1 egg

5 egg yolks

1/2 cup honey

6 tbs butter

pinch of salt

few drops of red or pink food coloring

 

1    put a little water in a small pan and then put the pot inside it (double broiler style)

2    pour rhubarb juice in the pot and over medium heat bring to a simmer

3    reduce juice by half

4    in a large saucepan over low heat stir the egg, yolks, honey and butter together

      until the butter has all melted

5    slowly add the rhubarb juice and stir rapidly (if you want to use food coloring add 1-2 drops now)

6    continue stirring until the curd thickens, until when running a spatula across

      it the separation it creates doesn't close

7    if you have few eggy bits press the curd through a strainer

8    store in refrigerator to use later or let cool and spoon into the well in the meringues

if it is a little too thick when you pull it from the fridge you can put it on the stove for a little bit to make it easier to spoon

 

once all your curd is spooned into the meringues top them with lavender buds and edible flowers & try not to eat them all yourself (Joshua tried)