Almond Scented Meringues With Roasted Rhubarb + Berries

These meringues are shatteringly crisp with a hint of almond. They're topped with whipped cream, roasted rhubarb, almonds and berries.

It’s been too long, hasn’t it?

Working on my cookbook rekindled my love affair with meringues. So much so, that I wanted to make a beautiful dessert with it and was due for another recipe with Almond Scented Meringues With Roasted Rhubarb + Berries | DisplacedHousewife

Almond Scented Meringues With Roasted Rhubarb + Berries | DisplacedHousewife

Almond Scented Meringues With Roasted Rhubarb + Berries | DisplacedHousewife

Almond Scented Meringues With Roasted Rhubarb + Berries | DisplacedHousewife

Almond Scented Meringues With Roasted Rhubarb + Berries | DisplacedHousewife

Almond Scented Meringues With Roasted Rhubarb + Berries

Makes About 9 Petite Meringues

INGREDIENTS

For the Meringues

  • 4 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon sea salt
  • 1/2 cup granulated sugar
  • ¼ cup powdered sugar
  • 1 teaspoon almond extract

For the Roasted Rhubarb

  • 12 ounces rhubarb, chopped
  • 12 ounces mixed berries (strawberries, blueberries, blackberries, raspberries)
  • 1/3 cup granulated sugar
  • 3 tablespoons brown sugar, packed
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon cinnamon

For the Whipped Cream

  • 1 3/4 cups heavy whipping cream, cold

To Garnish

INSTRUCTIONS

For the Meringues

  1. Preheat oven to 200 F and cover several baking sheets with parchment paper.
  2. In an electric stand mixer fitted with the whisk attachment add the egg whites, cream of tartar and salt. Make sure the bowl and whisk are freshly cleaned and dried. Whisk on medium until the eggs are frothy and then slowly add in the granulated sugar. This should take several minutes. Turn the mixer on high and when the meringue is shiny and glossy and almost to stiff peaks turn off the mixer and add in the powdered sugar and vanilla. Turn the mixer on high until you reach stiff peaks, should be just 1 minute more. The meringue will look glossy and hold its shape when you invert the whisk. The slope of the invert meringue should be at or almost at 12 o’clock.
  3. Use two spoons to dollop nine, 4-inch circles of meringue onto the baking sheet(s), leaving about two inches between each meringue to allow for heat circulation. Use the back on your spoon to make a large valley in the center of the meringue, this is where you will later put the whipped cream and berries. You can use the spoons to smooth out the sides of the meringues. They will look exactly like they do right now when they come out of the oven, so make sure you’re dazzled.
  4. Bake one sheet at a time in the center of the oven.* The meringues will need to be baked for at least 2 hours or all the way up to 3 hours. Check after 2 hours to make sure that the meringues aren’t taking on any color. When done, they will feel crisp on the outside and if you cut into one they will be cooked through. Turn off the oven and let the meringues sit in there until completely cool; this could take several hours.
  5. Once completely cool and dried, store in an airtight container at room temperature for several days…they often last longer. Separate layers between parchment paper.

*If you can’t get all of the meringues on one baking sheet you could bake two sheets at a time, rotating front to back and top to bottom midway through the bake time. I haven’t baked two sheets at a time, as I use an extra-large baking sheet. So if you do, please let us know how it goes in the notes below and take extra care to make sure they don’t brown too quickly. 

For the Roasted Rhubarb

  1. Preheat your oven to 350 F and covered a rimmed baking sheet in parchment.
  2. Add the rhubarb, berries, brown sugar, granulated sugar, balsamic and cinnamon and toss to coat. Get in there with your hands and make it happen.
  3. Roast in the center of the oven for 30 minutes. Set aside to cool completely.

For the Whipped Cream

  1. In an electric stand mixer fitted with the whisk attachment whisk the whipping cream on medium high until the peaks are just starting to get firm and stiff…I don’t like my whipped cream too stiff. Take care not to over whip your cream as you’ll start to enter churned butter territory.

To Assemble

  1. Place your meringues on a dessert plate, dollop with some whipped cream, sprinkle with your slivered almonds, drizzle with the roasted fruit (making sure to spoon over some of the juice) and then sprinkle with more almonds. SO GOOD. Don’t drizzle with the fruit until ready to eat because it will stain the whipped cream and look funky if it sits there too long. Ok. We’re done. You got this. Questions, thoughts, points for further discussion in the notes below!
  2. If you make these beautiful meringues I hope you’ll tag me on social media @displacedhousewife #displacedhousewife…happy baking!!

 

Almond Scented Meringues With Roasted Rhubarb + Berries

These meringues are shatteringly crisp with a hint of almond. They're topped with whipped cream, roasted rhubarb, almonds and berries.
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Course: Meringues
Cuisine: Dessert
Servings: 9 petite meringues

Ingredients

  • 4 large egg whites room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon sea salt
  • 1/2 cup granulated sugar
  • ¼ cup powdered sugar
  • 1 teaspoon almond extract
  • 12 ounces rhubarb chopped
  • 12 ounces mixed berries strawberries, blueberries, blackberries, raspberries
  • 1/3 cup granulated sugar
  • 3 tablespoons brown sugar packed
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon cinnamon
  • 1 3/4 cups heavy whipping cream cold
  • 1/2 cup Diamond Nuts of California Slivered Almonds

Instructions

  • For the Meringues: Preheat oven to 200 F and cover several baking sheets with parchment paper.
  • In an electric stand mixer fitted with the whisk attachment add the egg whites, cream of tartar and salt. Make sure the bowl and whisk are freshly cleaned and dried. Whisk on medium until the eggs are frothy and then slowly add in the granulated sugar. This should take several minutes. Turn the mixer on high and when the meringue is shiny and glossy and almost to stiff peaks turn off the mixer and add in the powdered sugar and vanilla. Turn the mixer on high until you reach stiff peaks, should be just 1 minute more. The meringue will look glossy and hold its shape when you invert the whisk. The slope of the invert meringue should be at or almost at 12 o'clock.
  • Use two spoons to dollop nine, 4-inch circles of meringue onto the baking sheet(s), leaving about two inches between each meringue to allow for heat circulation. Use the back on your spoon to make a large valley in the center of the meringue, this is where you will later put the whipped cream and berries. You can use the spoons to smooth out the sides of the meringues. They will look exactly like they do right now when they come out of the oven, so make sure you're dazzled.
  • Bake one sheet at a time in the center of the oven.* The meringues will need to be baked for at least 2 hours or all the way up to 3 hours. Check after 2 hours to make sure that the meringues aren’t taking on any color. When done, they will feel crisp on the outside and if you cut into one they will be cooked through. Turn off the oven and let the meringues sit in there until completely cool; this could take several hours.
  • Once completely cool and dried, store in an airtight container at room temperature for several days...they often last longer. Separate layers between parchment paper. *If you can't get all of the meringues on one baking sheet you could bake two sheets at a time, rotating front to back and top to bottom midway through the bake time. I haven't baked two sheets at a time, as I use an extra-large baking sheet. So if you do, please let us know how it goes and take extra care to make sure they don't brown too quickly.
  • For the Roasted Rhubarb: Preheat your oven to 350 F and covered a rimmed baking sheet in parchment.
  • Add the rhubarb, berries, brown sugar, granulated sugar, balsamic and cinnamon and toss to coat. Get in there with your hands and make it happen.
  • Roast in the center of the oven for 30 minutes. Set aside to cool completely.
  • For the Whipped Cream: In an electric stand mixer fitted with the whisk attachment whisk the whipping cream on medium high until the peaks are just starting to get firm and stiff...I don't like my whipped cream too stiff. Take care not to over whip your cream as you'll start to enter churned butter territory.
  • To Assemble: Place your meringues on a dessert plate, dollop with some whipped cream, sprinkle with your slivered almonds, drizzle with the roasted fruit (making sure to spoon over some of the juice) and then sprinkle with more almonds. Don't drizzle with the fruit until ready to eat because it will stain the whipped cream and look funky if it sits there too long.
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

 

On My Mind

  • Guyyysssss!!! I turned my manuscript in!!!! So excited. So now we move onto editing and photographing everything. The manuscript is in my editor’s hands now but as I’m baking everything for photos this month I already see lots of edits and I have a sneaking suspicion that that never ends. Photos are fun…it’s really hard for me not to share everything!!!
  • I will be working with Diamond Nuts through to August and my next three recipes will be savory. I’m thinking salads…maybe some type of spread appetizer situation…I’m thinking nut milk….are you guys into the latter? I. Am. Obsessed. I’m really inspired by Vanilla and Bean’s cashew milk recipe and I would like to do something fun with that…we’ll see. If you have any requests, please let me know either via email or in the comments below.
  • Oh, and a question for you that I wanted to know your thoughts. I often just tell you to use brown sugar and I don’t specify because light or dark would be fine. I only specify when I think it’s crucial to a recipe. Are you guys ok with that, or do you want me to be specific? These are the things I’ve been thinking about for the past couple of months. And does everyone own an electric stand mixer? Which is pretty much the basis of every recipe. And if you don’t, do you know how to make the recipe without or do you want me to be specific here as well? Let me know…I just want my recipes to be as helpful and easy as possible. Thanks!!
  • I know there is more to say…but I can’t think of it now. Besides the Olympics are happening. That’s exciting. Yeah, no, that’s all I got.

Sending heaps of love + light!

Rebecca xoxox

A huge thank you to Diamond Nuts of California for sponsoring this post! All content, ideas and views are my own. Thank you for supporting the brands that keep me in the kitchen! 

 

 

 

 

12 Comments

  • Coco June 26, 2018 at 6:52 PM

    You know, I’ve never tasted rhubarb, but this is how I’m going to try it for the very first time!

    Reply
  • Nancy Bryant March 4, 2018 at 9:23 PM

    My family loves meringue and your version looks so delicious with berry and rhubarb! A must-try! This should be perfect for dessert and any day snacking :)

    Reply
    • Rebecca Firth March 10, 2018 at 10:30 PM

      Hi Nancy!! I hope you do make these — I’m excited to make them all rhubarb season!! xoxo

      Reply
  • Laura | Tutti Dolci February 11, 2018 at 9:49 PM

    So pretty, love that rhubarb topping! These are such a taste of spring! xo

    Reply
  • Erin Clarkson February 11, 2018 at 3:56 PM

    yaaaaay so glad you’re back on the internet. I missed you. xx

    Reply
  • Janet February 10, 2018 at 11:08 PM

    Could you make your recipes pinable? These look so delicious!

    Reply
    • Janet February 10, 2018 at 11:13 PM

      Aaagh. I just saw the pin symbol. Sorry!

      Reply
      • Rebecca Firth February 10, 2018 at 11:50 PM

        That’s ok! Pin away and thank you!! xox

        Reply
  • Lisa February 10, 2018 at 9:39 PM

    Wow, these look amazing! Can’t wait to make the recipe!

    Reply
    • Rebecca Firth February 10, 2018 at 9:35 PM

      Hi Lisa!!! Thank you so much and I hope you do!!! xoxo

      Reply
  • Josh February 10, 2018 at 9:34 PM

    These look so good! Thanks for posting!

    Reply

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