Meringues Recipe with Rhubarb
A posh meringue dessert, straight from the kitchen at Richard Corrigan's Daffodil Mulligan restaurant. Perfect with gingery rhubarb and vanilla cream
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Cooking tools:
- Piping bag
- Hand mixer
- Mortar and pestle
- Spice grinder
- Cooling rack
- Baking sheet
- Parchment paper
- Oven
- Stove
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
- Refrigerator
- Kitchen shears
Ingredients
- 50g soft dark brown sugar
- 50g caster sugar
- 2 egg whites
- 3cm piece ginger shredded
- 100g caster sugar
- 2 sticks rhubarb cut into thumbnail-sized pieces
- 100g double cream
- 35g icing sugar
- 100g mascarpone
- 1 vanilla pod split and seeds scraped out
- ½ star anise
- 2 cloves
- a good grating nutmeg
- a big pinch ground cinnamon
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