Almond Scented Meringues With Roasted Rhubarb + 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 Diamond Nuts of California, so voilá, here we are. These meringues are shatteringly crisp with just the essence of almond in there. To drive that flavor home we also layer in some slivered almonds underneath the whipped cream and then a little more over the top of the finished dessert. My mom said she loved the added crunch in there — thanks mom!!

For whipped cream, I like it simple and barely sweet if at all…if I add sugar to whipped cream it’s usually just one maybeeee two tablespoons, but here I completely omitted it. I just wanted that fresh flavor and texture and no more sweetness added in.

I had fresh rhubarb available, but you could just as easily use frozen. Same with the berries. And feel free to use more or less of whatever berries strike your fancy. We fold the fruit with some brown and granulated sugars for sweetness, a little balsamic for acidity and cinnamon for warmth and then do a quick roast to tease out the natural sweetness of the fruit. For me this is a dessert all about texture and contrast between sweet and tart.

I have missed this, tremendously. And I hope this recipe makes it into your repertoire. And I hope you are well and happy and that life is good.

Before We Get Started: 

  • RHUBARB: OK, let’s just get this out of the way. Yes, rhubarb is already in stores here. And while I realize most of the country can’t access some of this beautiful fruit fresh from the market yet, you can get it frozen. It will officially be in season starting in March for some and April for others.
  • BERRIES: I used a mixed collection of strawberries, blackberries, raspberries and blueberries. But you could easily just pick one and go with it. Same as the rhubarb, if nary a fresh berry is to be found in your neck of the woods, ain’t no shame in your frozen fruit game.
  • MERINGUES: Make sure everything that touches your egg whites is completely free of any oils. Additionally make sure that you slowly add in your sugar so that it gives it time to dissolve into the egg whites…you don’t want any grit in there. One last note, is to make sure you don’t over-beat your meringue. When it starts to hold tracks from the whisk, invert the whisk and see how the meringue is holding peaks. You want it to be between 11 o’clock and 12 o’clock. Does that make sense to you? I can explain more if you need it…just leave me a note below. Once it gets close, check frequently. One more last note…when you go to check the meringue swirl the whisk in the meringue and then invert just a small amount of meringue to check for readiness. If you have too much meringue on the whisk you can get a false reading.
  • OVENS: Some ovens run hotter or cooler than mine…this is especially important when baking meringues. If your oven runs hot, keep an eye on your bake time and check your meringues early and frequently.
  • MAKE AHEAD: The meringues and the roasted fruit can both be made several days in advance of serving. However, I personally think that whipped cream is its best when freshly whipped. So do this just prior to serving if possible.

Let’s make some meringues, shall we?

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


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


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!!

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! 






  • Coco 2018/06/26 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!

  • Nancy Bryant 2018/03/04 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 :)

    • Rebecca Firth 2018/03/10 at 10:30 PM

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

  • Laura | Tutti Dolci 2018/02/11 at 9:49 PM

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

  • Erin Clarkson 2018/02/11 at 3:56 PM

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

  • Janet 2018/02/10 at 11:08 PM

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

    • Janet 2018/02/10 at 11:13 PM

      Aaagh. I just saw the pin symbol. Sorry!

  • Lisa 2018/02/10 at 9:39 PM

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

    • Rebecca Firth 2018/02/10 at 9:35 PM

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

  • Josh 2018/02/10 at 9:34 PM

    These look so good! Thanks for posting!


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