Filed Under: custard, meringue, orange, Rhubarb

Orange Custard Meringue & Rhubarb

August 16th, 2016

Excerpted from Posh Eggs by Quadrille

This recipe makes double the amount of crisp, chewy meringues needed. Simply use what’s left for your next favourite meringue recipe! All the elements in this can be made in advance, making it the ideal throw-together dessert.
  • For the meringues
  • 3 large egg whites
  • 6oz caster (superfine) sugar
  • For the rhubarb
  • 14oz rhubarb, cut into 2 inch pieces
  • Zest and juice of 1 orange
  • 4 ½ oz caster (superfine) sugar
  • For the orange custard
  • 8fl oz full-fat (whole) milk
  • ½ vanilla pod, cut in half lengthways and seeds scraped
  • 2 large egg yolks
  • 1 ½ oz caster (superfine) sugar
  • Finely grated zest of ½ orange and 1 tbsp juice
  1. Preheat the oven to 140°C/275°F/gas 1 and line two baking sheets with baking parchment.

  2. Make the meringues by whisking the egg whites in a clean bowl to form stiff peaks.

  3. Start adding the sugar, a spoonful at a time, whisking back up to stiff peaks between each addition.

  4. Spoon eight pillowy mounds onto the lined trays, leaving a good gap between each. Make a dip in the top of each.

  5. Bake for 50 minutes, until the meringues easily peel away from the paper.

  6. Turn off the oven, leaving them inside to cool completely.

  7. Store four meringues away in an airtight container.

  8. Preheat the oven to 160°C/320°F/gas 2.

  9. Arrange the rhubarb in a shallow roasting tray with the orange zest and juice and the sugar.

  10. Roast for 45 minutes, or until tender, then transfer to a dish and pour over any juices from the tray.

  11. Set aside to cool.

Orange Custard Meringue & Rhubarb
Louise Hagger

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