Mini Rhubarb Pavlovas

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Beat the egg whites until stiff, adding 150 g sugar. Continue beating until a smooth, firm, shiny mixture is obtained. Sift the starch on top, add vinegar and fold in. Line a baking tray with baking paper. Place the beaten egg whites in 8 portions on the baking tray in a dome-shaped form with a tablespoon. Press a small hollow into each portion with a teaspoon. Bake in the preheated oven for approx. 45 minutes, then reduce the temperature if necessary (electric oven: 100 °C/ circulating air: 75 °C/ gas: not suitable) and cover meringue shells with aluminium foil. Switch off the oven. Let meringue dry overnight

2. 2

   Chop the chocolate coating. Heat the cream (do not boil!), remove from the stove. Melt the chocolate in it and stir until smooth. Pour the mixture into a mixing bowl and also chill overnight

3. 3

   Clean and wash the rhubarb, halve it lengthwise and cut into small cubes. Caramelise 75 g sugar in a pot until brown. Deglaze with white wine, add rhubarb and simmer for 1-2 minutes until the sugar is dissolved. Put the compote into a bowl and let it cool down

4. 4

   Whip the chocolate cream with the whisk of the hand mixer until creamy (20-30 seconds), fill cream into a piping bag with a small perforated spout and squirt into the meringue shells (can also be done with a teaspoon). Use a teaspoon to press in small hollows. Put the compote into the hollows and serve

5. 5

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
320 kcal

CARBS
44 g

FATS
13 g

PROTEINS
5 g