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Rhubarb meringue pie.

För att undvika att tillreda precis samma rabarberpaj år efter år (en med mandelmassa!) var vi väldans radikala och täckte den med maräng. 

RHUBARB MERINGUE PIE

Pastry:

3-4 egg yolks
125 g butter, at roomtemperature
2,5-3,5 dl flour
3 tbsp sugar
a pinch of salt

Rhubarb compote:

4-5 stalks of rhubarb, cut into bitesize pieces
3 tbsp water
1,5 dl sugar 
1 cinnamon stick

Meringue:

3-4 egg whites 
2,5 dl caster sugar 

250 g almond paste, sliced

  • Start by making the pastry: Mix the butter and flour together until mixed. Add the egg yolks, sugar and salt. If the dough is still sticky, add some more flour. Let stand in the fridge for 30 minutes.
  • Meanwhile, prepare the rhubarb compote: Place the ingredients in a casserole. Bring to a boil. Simmer for 10 minutes. Take off the heat.
  • Roll out the pastry in an ovenproof dish. Bake the pastry in the oven (200C) for 10 minutes.
  • Now it’s time to prepare the meringue: Place the egg whites in a large bowl. Whisk until soft peaks form. Then gradually add the sugar, while still whisking.
  • Cover the pastry with the almond paste. Then add the rhubarb compote. Finally, add the meringue.
  • Bake for 15-20 minutes in 200C. Let cool, serve the same day.

11:53 am, by onygogo Comments