- Yield: 6 each
- Prep Time: 20 minutes
- Cook Time: 30 plus 90 minutes to rest in oven with oven off. minutes
- Serving: 6 people
Meringue Bowls with Rhubarb and Berry Filling
Hi and welcome to our website!
I have over 340 recipes available here for you to watch and enjoy.
So if you got a few minutes to spear check out a few but for now enjoy my recipe for Meringue Bowls with Rhubarb and Berry Filling. I have some photos for you to follow and a recipe, and video. So sit back and make yourself a tea and enjoy.
You will need a high speed blender for better results, the faster you whip the meringue into soft peeks the better.
After make this delicious rhubarb and berry sauce that you can spread over anything you wish. I have this made and in my fridge for my toast, tea buns and danishes. I can't get enough of this sauce.
I hope you enjoy our recipe and feel free to make a filling that works for you, I'm going to share with you a link to my cookbooks available at https://www.bonitaskitchen.com/cookbook
Please continue on to my recipe for Meringue Bowls with Rhubarb and Berry Filling.
Ingredients
- MERINGUE BOWLS:
- Eggs whites - 3 Large
- Powdered Icing Sugar - ¾ Cup
- Corn starch - 1 Tbsp
- White vinegar - 1 Tsp
- Vanilla - 1 Tsp
- RHUBARB AND BERRY SAUCE:
- Rhubarb - 4 to 5 sticks
- Berries - 1 cup of choice
- Brown sugar - ¼ Cup
- Orange Juice and zest - 1 Tsp
- Corn starch - 1 Tsp
- Water - ¼ Cup
- TOPPING METHOD:
- Whipped Cream - 1 Cup
- Powdered Icing Sugar - 1 Tbsp
Instructions
- In a medium bowl add egg whites, with a electric blender beat egg whites until soft peeks.
- In a small bowl add confectionary sugar and corn starch, toss together and add one tbsp at a time into the whipped egg white mixture.
- Continue beating with the electric blender until all combined.
- Then add vanilla and vinegar continue blending until combined.
- Use 4 small drops on the corner of the parchment paper to stick to cookie sheet. (optional)
- Using a spoon scope 6 mounds of meringue onto parchment paper, spreading into a disk.
- Then using a spoon round out a hole in the centre of the meringue to create a bowl.
- After place them in the oven for 30 minutes starting the timer, 250ºF, pre-heated heat.
- When timer goes off, turn oven off "DON’T OPEN THE OVEN DOOR” setting the timer for another 1 and half hours and leaving them in the oven until they are cool.
- In a medium saucepan add all six ingredients let boil on a medium heat on stove top, until it starts to condense and thicken.
- Remove from heat let cool, make whipped cream then add confectionary sugar continue mixing until combined.
Allergens
This dessert is light and fancy.
Have your eggs at room temperature for about 45 minutes to 1 hour then mix the whites, put the yolk in the fridge to use on another recipe or breakfast.
See how lovely they look and I can’t tell you how delicious and light they are, now I will share the rhubarb and berry sauce with you.
It is so good!
Now! You can see where I’m going with this recipe and if you watched our video tutorial you will be even more excited on how easy and delicious this recipe is. Before I go I’m going to share with you another recipe from our website, plus I have over 340 recipes and videos available for you to watch.
Traditional Newfoundland Crab Cakes Pan Fried
Thank you for stopping by and have a wonderful day, from our kitchen to yours.
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Question: Meringue bowls that are made the day before: Are they stored in plastic containers on the counter or in the refrigerator?
Hi Mary: Thank you for your message and for visiting my channel, You can put them in a container and put a layer of parchment paper between the next layer if its two and store in the fridge. They are good for couple of days before using, don’t put berry sauce in them until you serve them. Enjoy Bonita