Mini rhubarb pies with warm-whipped meringue
Ingredients
Dough
250 g butter
150 g plain flour
2 tbsp water
2 tbsp Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
Rhubarb filling
400 g rhubarb
45 g Dansukker Granulated Sugar
Meringue
3 egg whites
180 g Dansukker Granulated Sugar
Instructions
Quickly beat all the ingredients together into a smooth pie dough. Cover with cling film and refrigerate for 30 minutes. Set the oven to 200 °C.
Rinse and clean the rhubarb and chop into small pieces. In a pan, boil together with the sugar for 2 minutes.
Using the fingers, press the dough into greased tins. Divide the rhubarb between the tins and cook in the bottom of the oven for about 10-15 minutes. Remove the pies and leave to rest for a few minutes.
In the meantime, prepare the meringue by placing egg whites and sugar in a dry and clean bowl. Whisk the egg whites over a water bath until the temperature reaches 50-65 °C. Check by rubbing the meringue mixture between the fingers; all sugar crystals must be completely dissolved. Place the mixture in a bowl and whisk until cooled and fluffy.
Place the mixture in a piping bag with nozzle of your choice, and pipe over the pies. Caramelise the meringue using a cook’s blow torch.
Serve with ice-cream or vanilla sauce.
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