Central Park Cafe’s Sophie Downer shares a recipe for Demerara meringues, rhubarb and whipped cream that’s easy, inexpensive and uses minimal ingredients
For the meringue
4 egg whites
100g caster sugar
125g demerara sugar
Squeeze of lemon
For the rhubarb
4 or 5 sticks of rhubarb
A couple of handfuls of caster sugar
A splash of white wine, 125ml-ish, (optional, can use a splash of water instead)
Double cream to serve. A 300ml tub should serve 4 meringues generously.
1. Have your oven ready at 110 °C to 120°C gas mark 1, and a baking tray lined with parchment I use reusable parchment, its available in most supermarkets).
2. Use a machine to whisk your whites, caster, demerara sugar and squeeze of lemon until stiff peaks are formed, this can be done by hand but I don’t think I’d recommend it (unless you can’t get to the gym and are in need of a serious workout!).
3. Once your peaks are there, spoon your blobs (around 8 depending on how big you’d like them) onto your parchment, bake for 90 minutes, until light and crisp, and a little gooey in the middle
4. Meanwhile, cut your rhubarb stems into two inch batons, pop them in a saucepan with caster sugar (I suggested a couple of handfuls but it’s up to your taste).
5. Heat 3-4 tbsp of oil in a medium size pan, add the finely sliced rhubarb. Add the splash of wine or water and gently simmer until just soft, this takes around 5 to 10 minutes depending on how thick the rhubarb stems are.
6. Finally, whip your double cream, or leave it for pouring if you prefer, and assemble your work on a plate. I like to smash the meringue and splat the cream and rhubarb on top, in a “I want to gobble it all up” sort of fashion.
Then gobble it up and enjoy!
Image: Sophie Downer