Recipe: rhubarb meringue pie

 

rmp3

We have a good thing going in my family. We all like mayonnaise and bearnaise sauce A LOT so we use a lot of egg yolks. Not wanting to waste food the egg whites go into little containers in the fridge (they keep for weeks!). But conveniently my dad loves everything meringue-y so we get to use up the egg whites quite frequently too.

rmp6

The whole little family (there’s only three of us; mother, father and me) loved this rhubarb meringue pie. It still has the tang of a lemon meringue pie but is slightly less heavy as no butter or egg yolk in the rhubarb filling.

rmp4

The pie on the pictures had approx 500 g rhubarb in the filling which was fine taste wise but looked a little silly with all that meringue, so in the recipe below I’ve adjusted the recipe to 800 g rhubarb. It cooks down a lot in the oven, so I promise it’s not too much.

Also, when making the meringue, please note that it needs a lot of beating with an electric whisk and that it’s important the syrup boils and reaches (or almost reaches) 118C.

Rhubarb meringue pie, serves 8

Pastry:

180 g plain flour

100 g softened butter

2 1/2 tbsp cream or water

Rhubarb filling:

800 g frozen rhubarb pieces

3 tbsp potato flour (starch)

4-5 tbsp caster sugar

 

Italian meringue:

4 egg whites

120 g caster sugar

Syrup:

120 g caster sugar

100 ml water

Mix all the ingredients to the dough in a bowl or using a food processor. Press into a Ø 20 cm pie dish. Bake in a low oven using baking beads at 180C, for approx 10-15 minutes or until golden and baked through. Leave to cool. 

Place the defrosted rhubarb pieces in an ovenproof dish and scatter with potato flour and sugar. If using fresh rhubarb I would start off by using less potato flour adding more if needed.  Place in a 200 C oven for approx 20 minuter. The mixture should be bubbling, almost caramelised and thickened. Leave to cool. 

Make the meringue: Add egg whites and sugar to a clean bowl and beat for 10 minutes with an electric whisk. Meanwhile make the syrup by adding water and sugar to a saucepan and bring to the boil (don’t stir). Remove when 118C (the boiling point for sugar). Add the hot syrup to the meringue and beat for a further 15 minutes, until you have a thick and glossy meringue. 

Assemble: Add the rhubarb mixture to the pie crust once both are cool. Spread the meringue on top and burn the edges with a brulee torch. Serve with lightly whipped cream. 

Meringue cake with dulce de leche

In my fridge there always seem to be a gathering of egg whites, sometimes just a few but more often than not quite a few. I simply hate throwing food away, and egg whites keep for several weeks in the fridge, so I rather use them than throw them away.

Meringues is always a good way to use them up, but to be honest I find meringues on their own a bit boring. But with icecream or cream it is a different matter, and that is why I like this simple meringue cake so much.

If you just have made the meringue bases all you need is a tin of dulce de leche (caramel) and some whipping cream, and it literally takes 5 minutes so assemble. The cake also keeps for a few days in the fridge although it will loose some of its crispness.

Meringue cake with dulce de leche, serves 8

Double this recipe for two meringue bases

1 tin (398g) dulce de leche

300 ml whipping cream

milk chocolate shavings for decoration

Place one meringue base on a cake plate and spread half the dulce de leche on top, then add half the whipped cream on top of the caramel. Add the other meringue base and repeat the layers. Decorate with some milk chocolate shavings.


Good ol’ meringues

When I have left over egg whites, which is like all the time, I usuallt make meringues or use them in a cake with some kind of meringue base. Of course there are other ways to use it up, but making meringues is the easy way out.

The good thing about egg whites is that they keep for a long long time (minimum of two weeks, but even up to a month – just smell them to check if they’re ok) in the fridge, so you can ‘save up’ and make a bigger batch if you like. You can also freeze egg whites, but I usually don’t since they keep for so long anyway.

This recipe for meringues I came across at Smitten Kitchen and it has now become my go to meringue recipe. The reason for that is that they just come out perfect; brittle on the outside and chew in the middle. And they don’t require hours in the oven or to be left over night. All it takes is about half an hour in the oven + cooling time.

Meringues, makes about 25

Adapted from this recipe at Smitten Kitchen

2 egg whites, at room temperature
1/4 tsp salt
1/8 tsp cream of tartar
1 tsp vanilla
175 ml caster sugar

Beat the egg whites foamy. Add the cream of tartar, salt and vanilla. Beat until soft peaks occur. Add the sugar bit by bit and continue to beat on high speed until very stiff peaks. Use a tablespoon to spoon the mixture on to baking parchment. Bake for 25 minutes in 150C. I baked two trays at the same time, swapping place after half the time. The meringues are done when they are slightly golden and crispy on the outside. Check that they are dry and crisp underneath and they are done. Store in an airtight container.

 

Sponge loaf with egg whites

On Monday I had the intentions of baking something to take to work the next day. But after cooking, eating and clearing up, I was too tired to. So instead I curled up in bed and watched the new The Big Bang Theory episode. I guess that put me in a good mood because around 9.30pm I bounced out of bed and into the kitchen to bake after all. I made a simple sponge loaf with egg whites, because I had lots in the fridge to use up. The sponge is quite plain so I wasn’t sure if my colleagues would enjoy it. Boy, was I wrong. It disappeared really quickly and I was asked for the recipe. Some time understated works.

The recipe is from the amazing Swedish cakes and cookies, but the Swedish version.

Sponge loaf with egg whites

100 g butter

6 egg whites (200 ml)

150 ml caster sugar

150 ml plain flour

50 ml potato or corn flour

1 ½ tsp baking powder

zest from ½ lemon

Put the oven on 175C. Melt the butter. Brush the inside of a loaf tin with butter and coat with breadcrumbs or flour. Beat the egg whites until very stiff peaks. Add the sugar.

Mix flour, potato or corn flour, baking powder and lemon zest in a separate bowl. Add the butter to the egg and sugar, and then add the flour mixture.

Pour the batter into the loaf tin and bake in a low oven for about 40 minutes.