For the meringues:
2 tablespoons cornstarch
2 tablespoons apple cider vinegar
6 large egg whites at room temperature
Pinch of cream of tartar
1 cup super fine (or extra fine) sugar
1 teaspoon vanilla extract
For the rhubarb and raspberries
2 large rhubarb stalks, washed, trimmed, and sliced
1 cup fresh raspberries
2 tablespoons sugar
Juice of 1/2 lemon
Pinch of ground cardamon (optional)
1 cup water
1 teaspoon vanilla
For the crumble
1/2 cup spelt flour (if you can eat wheat, go ahead and use regular flour)
1/3 cup rolled oats
5 tablespoons of cold butter (shortening or cold coconut oil could work too)
2 tablespoon sugar
1/3 roughly ground pistachios (chunky is good!)
Pinch of salt
Whipped cream or coconut cream (whip it yo self! I didn’t use sugar in mine).
Preheat oven at 350F
1 Make the meringues: First dissolve the vinegar and starch in a small container until there are no lumps and keep close to you. Start beating your egg whites in a clean bowl, add the pinch of cream of tartar and continue to beat until you reach soft peaks – at this point you’ll add a bit of the starch + vinegar mix, and a few spoons of sugar. Alternate between those two until you finish the sugar and the whites are stiff and glossy (I suggest to beat slowly when incorporating the sugar so you don’t collapse them). Give one last swirl to incorporate the vanilla.
2 Spoon the glossy whites in a baking sheet lined with parchment paper and using the same spoon, try to make some space in the centre (like a nest). Place trays with the oven and immediately turn down the temp to 200F. Bake for about an hour, rotating trays every 10 minutes. Once they’re hard enough on the outside, turn off the oven and let them sit in there as the oven cools down. Remove when ready.
3 Cook rhubarb and raspberries: in a pot place the rhubarb, raspberries, sugar, water, lemon juice, vanilla, and cardamon and turn on the heat. Let the fruits gently simmer until rhubarb is soft (but not pureed). Strain the mix, keep fruit on the side. Return liquid to the stove and let it boil (reduce) for about 10 minutes. Remove from heat, let it cool down.
4 Make the crumble: in a bowl, combine the flour, pistachios, butter, sugar, rolled oats, and pinch of salt. Use your fingers to break down the cold butter and use a “pinching” motion to combine until it looks like coarse meal. Place on a baking sheet with parchment paper and bake at 350F for about 20 min or until golden brown (watch for the bottom so it doesn’t burn!). Let it cool.
Place a meringue on a plate. Spoon some whipped cream, then spoon some of the fruit on top and give a generous drizzle of the fruit liquid. Top with pistachio crumble and if needed, add extra pistachios.
Cook’s note: Make sure your egg whites are at room temp!
• No greasy utensils whatsoever, wash your bowl and whisk if needed and dry completely, meringues can’t handle moisture at all.
• Don’t add salt! (unlike common belief) It actually makes it harder for the whites to rise
• Be patient and spoon the sugar into the egg whites as you beat them, don’t dump the whole thing or you’ll deflate it.
• When baking, keep a close eye on them as each oven is different
• Cooked meringues will last around 3 days if stored in an airtight container – Vancouver is SUPER HUMID so this rule is totally useless and you gotta eat them the day of haha.
• Corn starch helps getting rid of moisture, apple cider vinegar makes them chewy.
The Carousel thanks the artful desperado for this recipe