Irresistible Chocolate Swirl Meringues Recipe

JuliaTaylor

Julia Taylor

Dessert Expert

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.Β This chocolate swirl meringue with roasted rhubarb compote recipe by former Masterchef contestant Julia Taylor is a delicious take on the original.

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Chocolate Swirl Meringues with Roasted Rhubarb Compote

Preparation time: 30 minutes

Baking time: 30 minutes

Makes: 10

MERINGUES

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
2 cloves
75g honey
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.

TO FINISH

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.

 

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