Free Range Egg Whites
Pistachio nuts, finely chopped
(a little pink food colouring added to the meringue mixture will give you a nice dusty pink colour if you so wish)
For the Rhubarb Compote:
Caroline Cowan creates a different take on a Meringue.
- Preheat oven temperature to 110˚C. Place the egg whites in a large bowl and whisk until foaming. Carefully pour the sugar slowly into the egg whites. Once it has all been added, add the rosewater and continue to whisk until the mixture is very thick and holding its shape. If using the pink food colouring you can add this at this stage.
- Line a baking tray with baking paper. Place the chopped pistachios onto a plate and using 2 large spoons scoop a dollop of meringue mixture between the 2 and roll in the pistachio nuts. Place on the baking tray, placing them well apart. Cook in the oven for 2 hours. Remove from the oven and allow to cool. The meringues will keep nicely in a dry, sealed storage container for quite a few days.
For the Rhubarb Compote
- Chop rhubarb into small cubes, place in a pan and add the sugar and water. Bring slowly to a boil and then turn down the heat immediately and allow to simmer until the rhubarb is tender. Allow to cool and place in the fridge overnight.
- To serve, place a portion of Greek yoghurt in an individual serving dish, pour over a spoonful of rhubarb compote and top with one of your gorgeous pistachio meringues.
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