Strawberry Rhubarb Meringue Cookies

You can never have too many hor d'oeuvre recipes, so give Strawberry Rhubarb Meringue Cookies a try. This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe serves 30 and costs 3 cents per serving. One portion of this dish contains approximately 0g of protein, 0g of fat, and a total of 21 calories. This recipe is typical of Mexican cuisine. Head to the store and pick up cream of tartar, egg whites, rhubarb, and a few other things to make it today. 116 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Cup Cake Project. Mother's Day will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 1%. This score is improvable. If you like this recipe, you might also like recipes such as Meringue with Strawberry Rhubarb Sauce, Strawberry-Rhubarb Meringue Pie, and Strawberry Rhubarb Meringue Tartlets.

Servings: 30

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 200 F.Bring a pot of water to a low simmer.Set a heatproof bowl over the pot and add egg whites and sugar. Stir regularly until sugar completely dissolves (about 3 minutes).Remove the bowl from the heat and mix in salt and cream of tartar.Beat on high speed until stiff peaks form (about 5 minutes).Sift in strawberry rhubarb powder and gently stir to combine. Reserve any chunks of powder that don't fit through the sifter. Line two cookie sheets with parchment paper or a Silpat.Using a large round pastry tip, pipe swirls of meringue (any size you'd like) onto the lined cookie sheets. Leave a little space (about an inch) between the meringues to allow for their growth during baking.Sprinkle piped meringues with reserved chunks of fruit powder. Bake for an hour and 15 minutes or until the meringues are crisp on the outside but still soft on the inside.

 

Step by step:

1. Preheat oven to 200 F.Bring a pot of water to a low simmer.Set a heatproof bowl over the pot and add egg whites and sugar. Stir regularly until sugar completely dissolves (about 3 minutes).

2. Remove the bowl from the heat and mix in salt and cream of tartar.Beat on high speed until stiff peaks form (about 5 minutes).Sift in strawberry rhubarb powder and gently stir to combine. Reserve any chunks of powder that don't fit through the sifter. Line two cookie sheets with parchment paper or a Silpat.Using a large round pastry tip, pipe swirls of meringue (any size you'd like) onto the lined cookie sheets. Leave a little space (about an inch) between the meringues to allow for their growth during baking.Sprinkle piped meringues with reserved chunks of fruit powder.

3. Bake for an hour and 15 minutes or until the meringues are crisp on the outside but still soft on the inside.

Nutrition Information:

covered percent of daily need