Aquafaba Meringues Kisses with Rhubarb Compote

SuperValu Recipes Kevin Dundon Meringues SuperValu Recipes Kevin Dundon Meringues

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

18 people 30 minutes 15 minutes


  • 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


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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