Mini Pavlovas with Rhubarb
Do you have a favourite fruit or vegetable? For me, rhubarb is definitely at the top. I love it as much for its taste as for its appearance. To celebrate this exceptional ingredient, why not try my mini pavlovas with rhubarb coulis?
- Servings: 6
- Preparation time: 25 minutes
- Cooking time: 1h15
Ingredients
Meringues
- 3 egg whites at room temperature
- 1 pinch salt
- 3/4 cup (150 g) sugar
- 1 teaspoon (5 ml) cornstarch
- 1 teaspoon (5 ml) lemon juice
Rhubarb Coulis
- 2 1/2 cups (325 g) diced rhubarb
- 1/2 cup (100 g) sugar
- 1/2 cup (125 ml) water
- 2 teaspoons (10 ml) vanilla
- 1 pinch salt
Topping
- 1/4 cup (35 g) finely chopped pistachios or other nuts of your choice
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Preparation
Meringues
- Preheat the oven to 120°C and place the rack in the centre. Line a baking tray with parchment paper.
- In a small bowl, mix together the cornflour and lemon juice.
- In a large bowl, beat the egg whites with the salt until frothy. Add the sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form.
- Using a spatula, gently fold in the cornflour mixture.
- Use a spoon to shape six meringue balls on the baking sheet, making sure they are evenly spaced. Make a hollow in the centre of each ball.
- Bake for 55 minutes or until the meringue nests are dry. Turn off the oven and leave to dry for one hour with the oven door ajar and a wooden spoon in it.
Rhubarb Coulis
- Place all the coulis ingredients in a saucepan and bring to the boil. Reduce the heat to medium-low and simmer for 10–15 minutes or until the rhubarb pieces are tender.
- Using a hand blender, blend the ingredients in the saucepan until smooth. Leave to cool for 15 minutes.
- Serve on meringues.
