Meringue pie with rhubarb

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Line 2 baking trays with baking paper and draw 10-12 circles (approx. 8 cm Ø) on them. Beat the egg whites with lemon juice and salt until stiff, gradually adding 250 g sugar. Continue beating until the mixture is shiny and the sugar has dissolved. (6-8 minutes). Pour the mixture into a piping bag with a large perforated spout. Spray the mixture in a spiral shape within the circles. Dab onto the rim.

2. 2

   Dry in a preheated oven (electric cooker: 75 °C/ convection oven: 50 °C/ gas: level 1) for 3-4 hours. Clean, wash and slice the rhubarb diagonally. Bring 125 ml cherry nectar and 50 g sugar to the boil. Add rhubarb and cook for 2-3 minutes. Stir sauce powder with 75 ml nectar until smooth. Remove from heat and stir in. Boil up briefly while stirring. Remove from the heat and let it cool down. Chop the chocolate coating and melt carefully in a warm water bath. Spread meringue tartlets with chocolate coating and let them dry. Whip cream until stiff, fold in a few drops of food colouring. Pour into a piping bag with star-shaped spout.

3. 3

   Boil up briefly while stirring. Remove from the heat and let it cool down. Chop the chocolate coating and melt carefully in a warm water bath. Spread meringue tartlets with chocolate coating and let them dry. Whip cream until stiff, fold in a few drops of food colouring. Pour into a piping bag with star-shaped spout. Pour compote into the tartlets, squirt cream on top. Serve decorated with mint

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
200 kcal

CARBS
32 g

FATS
7 g

PROTEINS
2 g