Walnut Meringue with Rhubarb Cream - Valnötsmaräng med rabarbergrädde

WALNUT MERINGUE WITH RHUBARB CREAM

Valnötsmaräng med rabarbergrädde

4 pastries

Layer:

1.7 oz walnuts

2 egg whites

0.4 cup sugar

½ teaspoon pickling vinegar, 12%

½ tablespoon potato starch

Filling:

5.3 oz rhubarb

2 tablespoons white molasses

1 piece whole cinnamon

1 teaspoon potato starch

1 cup heavy cream

2 teaspoons vanilla sugar

Decoration:

strawberries

Preheat oven to 300F. Grease and flour a baking paper and line a baking plate with it.

Layer:

Roughly chop the walnuts. Beat the egg whites until stiff. Add sugar and continue beating to a thick, tough meringue. Gently stir in walnuts, pickling vinegar and potato starch and dab out 4 meringue layers on the baking paper. Bake in the middle of the oven for about 1 hour. Turn off the oven and leave the meringues in there for at least 3 hours, but preferably overnight. Place them on a rack.

Filling:

Cut the rhubarb in 3/4 inch pieces. Mix rhubarb, molasses and cinnamon in a saucepan, cover with a lid and boil until the rubarb is tender and syrupy, about 5 minutes. Stir the potato starch in some water and stir this thickening into the compote. Bring to a boil, remove the saucepan from heat and allow the compote to cool completely.

Serving:

Beat the cream, not too stiff, together with vanilla sugar. Gently stir the rhubarb compote into the cream. Dab the rhubarb cream onto the layers and decorate with strawberries and lemon balm.

Enjoy!

Bella