Marie’s Menu for Spring - Marie’s Menu for Spring - Page 3
Meringues with Ginger-Rhubarb Sauce
Meringues can be prepared up to a week ahead and stored in an airtight container. They also freeze well. Rhubarb sauce can be made a couple of days ahead.
Meringues
4 large egg whites, at room temperature
1/4 teaspoon (1 mL) cream of tartar
Pinch of salt
1 cup (250 mL) granulated sugar
In large mixer bowl, beat egg whites until frothy. Add cream of tartar and salt and beat until soft peaks form. Gradually add sugar, about 2 tablespoons (25 mL) at a time, beating until mixture is thick and glossy and stands in stiff peaks when beaters are raised.
Pipe or spoon meringue into eight 3 to 4" (8-10 cm) rounds on a foil-lined baking sheet, using the back of a spoon to form nests. Try to leave enough meringue to pipe into eight small "kisses" to top the dessert. Bake in a 250ºF (120ºC) oven for 11/2 hours, until meringues are just slightly coloured. Without opening oven door, turn heat off, and allow meringues to dry out in the oven for at least 4 hours or overnight. Makes 8 meringue nests and 8 "kisses".
Tip: Fat is the nemesis of meringue. So, before you begin, make sure the bowl, whisk and beaters are washed in hot soapy water, rinsed, and dried with a clean towel. Since egg yolks contain fat, even a speck of yellow in with the white will cause failure. So separate each white into a cup and examine it closely before adding it to the mixing bowl.
Ginger-Rhubarb Sauce
6 cups (1.5 L) cut-up rhubarb
2/3 cup (150 mL) sugar
1/4 cup (50 mL) orange liqueur or orange juice
2 tablespoons (30 mL) finely diced candied ginger or minced gingerroot
Garnishes: Whipped cream, grated orange rind, slivers of candied ginger
In large saucepan, combine rhubarb, sugar, orange liqueur or juice, and ginger. Bring to a boil, stirring often. Reduce heat and simmer, uncovered, for 15 minutes or until mixture is desired thickness. Makes about 4 cups of sauce. To serve, place a meringue nest on each dessert plate, fill with sauce, and garnish, if desired, with a dollop of whipped cream, topped with a meringue "kiss" and a sprinkle of grated orange rind or a sliver or two of candied ginger. Makes 8 servings.
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