Meringue pie with rhubarb compote

Ingredients

Directions

1. 1

   Line 2 baking trays with baking paper and draw 10-12 circles (8 cm Ø) on them. Beat the egg white, lemon juice and salt in a metal bowl in a hot water bath until stiff. Gradually add 250 g sugar and continue beating until the sugar has dissolved. Pour the mixture into a piping bag with a large star-shaped spout. Spray a dotted rim on each circle and spout the centre in a spiral shape. Bake in the preheated oven on the 2nd rack from below (electric oven: 100 °C/ gas: level 1) for approx. 30 minutes. (On the electric oven with top and bottom heat and gas, keep the oven door ajar a gap wide open) After 30 minutes, switch down the oven (electric oven: 75 °C/ gas: stage 1) and dry for 3-3 1/2 hours. Coarsely chop the chocolate coating and melt in a hot water bath. Coat cooled meringue cakes with chocolate coating. Pour the remaining chocolate coating into a freezer bag and cut off a small corner. Spray the chocolate coating in strips over the spots and allow to dry. In the meantime, clean and wash the rhubarb and cut it diagonally into slices. Bring the currant juice, 1 tablespoon of sugar and vanillin sugar to the boil. Steam rhubarb pieces for 3-5 minutes. Lift out with a skimmer and drain. Stir starch and 1/8 litre cold water until smooth. Stir into the juice and bring to the boil briefly. Fold in rhubarb and let it cool down. In the meantime caramelise the remaining sugar. Stir in fat and oat flakes and place on an aluminium foil coated with oil. Let it cool down. Divide the compote into the tartlets. Shortly before serving, whip cream until stiff and fill into a piping bag with star-shaped spout. Spray a tuff on each tartlet and sprinkle with oatmeal brittle

2. 2

   Preparation time 5 - 5 1/2 hours

3. 3

   Tip: 2 baking trays can also be inserted in the electric cooker with top and bottom heat. Simply move the trays two or three times during the baking time