Welcome to the first day of spring, something that I have patiently been waiting to arrive. It’s time for bright, fresh food. What is more enticing than jewel like fruit on top of crisp white meringue? Nothing. Today I have teamed up with one of my favourite brands, Maple from Canada, UK. It’s the only maple syrup that I use and I couldn’t be happier to showcase them. They offer different flavours; from my personal favourite amber, to very dark. I adore how you can choose different levels of intensity.
Here it is showcased by sweetening the star of the show, the rhubarb compote. With a less intense sweetness of sugar, it allows the tartness of the fruit to shine through. The sweetness of the meringue is then counterbalanced by citrus fruits. Then the whole thing is finished off with a drizzle of maple syrup. Different levels of sweet and tart make a delicious dessert. It looks beautiful when presented all together, like a plate of spring.
Maple Sweetened Rhubarb Meringues
Prep time: 30 mins
Bake time: 35-45 mins
Rest time: 2 hours
Total time: 3 hours, 15 mins
- 60ml maple syrup, plus extra to drizzle
- 200g rhubarb, chopped
- 1 orange
- Pomegranate seeds
- 6 egg whites, room temperature
- 300g sugar
- 2 tsp cornflour
Can’t find eggs? We are going through a strange time in the world at the moment, creating shortages. Save time and peace of mind by buying ready-made meringue nests. They last a long time in the cupboard and will work just as well in this recipe.
- Add chopped rhubarb to a pan with 60ml maple syrup, cook for around 10 mins until rhubarb has softened and sauce has thickened. Set aside to cool. You can make this ahead of time and keep it in the fridge.
- For meringue, pre-heat oven to 150c/300f/gas mark 2. Line a tray/trays with baking parchment and draw 12 2 inch circles. Turn the paper over so the ink doesn’t rub off onto your meringues.
- Add egg whites to a stand mixer with the whisk attachment, mix on low, increasing to medium until egg white become foamy peaks. Then add sugar a few tbsp at a time until incorporated and meringue becomes stiff and glossy.
- Mix in cornflour.
- Spoon mixture into your circles, flattening part to hold your maple rhubarb later on.
- Bake for 35-45 mins, making sure they don’t brown. Once that time is up, leave the meringue in the oven for two hours. Do not open the door. These meringues have a crispy exterior and soft interior.
- Once ready pile high with delicious maple sweetened rhubarb compote and top with orange segments, pomegranate seeds and a generous drizzle of maple syrup.