The party is pink and you need to please their palates with the perfect sweet treat. This recipe for Meringues with Pink Pralines and Rhubarb or Strawberry Sauce is not only the perfect pink confection, it also is rich and decadent. The cookies have a wonderful texture that is paired nicely with the hearty and sweet sauce that is packed between to of the cookies. If sweet and beautiful is what you are after, then this recipe is a crowd pleaser.
- 100 grams pink pralines
- 4 egg whites
- 1 pinch salt
- 250 grams sugar
- 1 bunch rhubarb
- 300 grams strawberries
- 200 grams sugar
- Crush the pralines with a rolling pin by placing them between 2 sheets of parchment paper. Preheat oven to 230 °F. Pour the egg whites and a pinch of salt in the stand mixer bowl and whip them until stiff. For a fairly firm and smooth texture, gradually add sugar while continuing to beat. Gently incorporate the pralines (keep 2 tablespoons to sprinkle on top of the meringues, and for presentation). On a baking sheet lined with parchment paper, form 20 meringues with a tablespoon and sprinkle with praline.
- Cook for 45 minutes.
- Peel the rhubarb stalks and cut into chunks. Put them in a sauté pan with 1/2 cup water and 1 cup sugar (for guidance, this should be adjusted according to your taste) and let them stew over low heat, covered, for about 15 minutes. Wash and cut the strawberries into slices. Off the heat add the strawberries to the hot rhubarb, stir gently and let cool.
- In each plate, place 2 meringues topped with sauce, sprinkle with remaining pralines.