When life hands you egg whites, make meringues. That is the extent of my wisdom – I hope you enjoyed it.
This recipe is brought to you by the leftovers from the Meyer Lemon Rhubarb Cakes. If you made the recipe you probably have three egg whites and a quarter of a cup of rhubarb and ginger syrup kicking around your fridge. If you haven’t made the recipe but have recently made anything from a yolk-rich pie filling to a flan you’re likely lousy with purposeless egg whites as well. Whatever way you managed to find yourself in this egg white predicament, this recipe for Rhubarb Meringues is your way out.
If you didn’t make the Meyer Lemon Rhubarb Cakes, you’re probably a bit stumped on what to do about the rhubarb ginger syrup this recipe calls for. No need to fret, the syrup can be easily substituted – this is more of a technique paired with a flavouring suggestion than a recipe. You could add mint extract for minty meringues, or almond extract for torrone-inspired treats. I’m thinking I might go the pistachio route next time I have egg whites to spare.
Not only are the flavouring options endless, these darling bites can be enjoyed in countless ways: they’re good on their own, or served a top a layer cake, pie or a bowl of pudding. I’m itching to pop them into a mug of hot chocolate and watch them dissolve… But that might be weird… You don’t have to do that.
This is a quick recipe and by “quick” I mean quick to whip up. The meringues do take an eternity to bake – like, hours! So it’s best to tackle this recipe when you’re hanging out at home and not particularly desperate for meringues. Meringues are best enjoyed the day they’re made. They go kinda smooshy after that, which doesn’t make for the most pleasant eating experience, but I won’t judge you if you eat them anyway… I did.
More ideas for leftover egg whites? What about a pavlova, or a good old-fashioned whiskey sour? Angle food cakes are always welcome and if you add some strawberries you’ve got a party!
- 3 egg whites, room temperature
- 3/4 cup granulated sugar
- 3 tablespoons rhubarb ginger syrup
- 1 teaspoon cream of tartar
- 2-3 drops red food colouring
- Preheat oven to 200?F.
- Place egg whites, sugar and syrup in a medium-sized stainless steel mixing bowl.
- Choose a medium saucepan that can accommodate the mixing bowl without allowing it to touch the bottom of the pan. The two should form a tight seal - this is called a double boiler.
- Fill the sauce pan a quarter of the way full with water and place over high heat. When the water comes to a boil, fit the mixing bowl onto the saucepan and reduce the heat to a simmer.
- Stir the egg white mixture constantly until the sugar dissolve and the mixtures comes up to a temperature of 150?F. Be careful not to cook the egg whites - make sure there is some room between the bottom of the mixing bowl and the boiling water.
- Once the sugar is dissolved, pour the egg white mixture into the mixing bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and whip the egg whites until stiff peaks form - about 3 minutes.
- With the mixer still running, add the food colouring to the egg whites.
- Place whipped egg whites in a pastry bag fitted with the pastry tip of your choice (I used Wilton 1E and Wilton 1M). Pipe meringues onto a baking sheet lined with parchment paper.
- Bake meringues for 1 hour.
- Without disturbing the meringues, turn the oven off and leave the meringues to cool off and dry out for another hour or two.
- Enjoy immediately! 🙂