This tasty treat is the perfect afternoon snack if you are looking for something both indulgent but light. Paired perfectly with a cup of tea it’s guaranteed to help you wind down. This chocolate swirl meringue with roasted rhubarb compote recipe by former Masterchef contestant Julia Taylor is a delicious take on the original.
Chocolate Swirl Meringues with Roasted Rhubarb Compote
Preparation time: 30 minutes
Baking time: 30 minutes
125g eggwhites (about 4)
250g caster sugar
1 tsp cornflour
2 tbs cocoa powder, sifted
Pre-heat oven to 160 C. Line a large oven tray with baking paper and set aside.
Using a stand mixer or electric beaters, whisk eggwhites on high speed for 4-5 minutes or until light and foamy. Gradually add caster sugar and continue to whisk until the meringue is glossy and voluminous. Take about 1 cup of meringue into a separate bowl and gently fold in the cocoa powder. Carefully swirl this mixture through the white meringue, taking care not to over-mix. Using a large spoon, scoop meringue into 10 mounds on the prepared baking tray, leaving a little space between each. Take a clean teaspoon and gently make an indent in the middle of each meringue – this creates space for the cream and compote later on.
Bake meringues for 30 minutes and set aside to cool.
ROAST RHUBARB COMPOTE
1 bunch rhubarb, stalks trimmed into 5cm lengths
3 star anise
juice and zest of 1 orange
Pre-heat oven to 160C. Mix orange juice, zest, honey and 100ml water in bowl. Place rhubarb in a single layer in a wide baking dish and pour over the mixed juice and honey. Add spices, cover baking tray with a layer of alfoil and bake for 45-50 minutes or until the rhubarb are tender. Alternately, simmer all ingredients in a small pot for 10 minutes or until thickened and jam-like. Remove spices and set aside to cool.
400ml pure cream (35% fat)
2 tsp. icing sugar
Whip cream and icing sugar to firm peaks, about 7-8 minutes and set aside. Place meringues onto a serving platter and spoon on 2 tbs. of whipped cream, and 1 tbs. rhubarb compote. Serve immediately.
NB: Cooked meringues will keep in a sealed container for 5 days, and can be finished with cream and compote to serve. Roast rhubarb compote can be kept, refrigerated, for up to 1 week or sealed in sterilized jars.