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Kevin's Aquafaba Meringues Kisses with Rhubarb Compote look almost too good to eat.

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients

Serves: 18 people

  • 100 ml Aquafaba
    chickpea water from a SuperValu tin of chickpeas at room temperature
  • 200 g Caster Sugar
  • 250 ml SuperValu Cream
    whipped
  • 1 tsp Vanilla Extract
For rhubarb compote:
  • 4 tsp Honey
  • 1 - SuperValu Orange
    zest and juice
  • 150 g SuperValu Rhubarb
    young rhubarb sticks, roughly chopped

Method

1. Preheat the oven to 145˚C and line a large baking tray with parchment paper.

2. Place the aquafaba into a clean mixing bowl of a kitchen mixer and beat on full speed for 60-90 seconds until light and foamy.

3. Turn the speed of the mixer down and slowly add the caster sugar in 3-4 stages.

4. Turn the mixer back on full speed and whisk until stiff peak and glossy is achieved . Add then, the vanilla extract to flavour the meringue.

5. Using a piping bag, pipe walnut size mini meringues onto a prepared baking tray. Place in a preheated oven and bake for 20-30 minutes until the meringues are firm to touch but still soft on the centre. Remove from the oven and leave to cool for 10-15 minutes.

6. In the meantime, in a saucepan, heat the honey with the rhubarb, orange zest and juice. Cook over a low heat for 3-5 minutes until slightly soften. Remove from the heat and leave to cool.

7. To serve, spoon a teaspoon of whipped cream onto the meringues and some rhubarb compote.

8. Once sandwiched with the cream serve immediately.

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