Rhubarb Shortcake Meringues

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past youre looking for the unlimited dessert, these rhubarb shortcake meringues are tangy, creamy and easy to utility up. Theyre plus immense as part of morning or afternoon tea!

The ingredient of Rhubarb Shortcake Meringues

  • 300g 2 cups self raising flour
  • 80g butter chilled chopped
  • 215g 1 cup caster sugar
  • 2 eggs estranged not speaking
  • 80ml 1 3 cup milk
  • 1 bunch rhubarb trimmed cut into 4cm pieces

The Instruction of rhubarb shortcake meringues

  • preheat the oven to 200c 180c fanatic addict forced line 2 baking trays as soon as baking paper sift flour into a large bowl amass butter use your fingertips to massage the butter into the flour until the union resembles fine breadcrumbs disturb in 1u20444 cup sugar
  • excite the egg yolks and milk in a jug accumulate to the flour mixture use a flat bladed knife to excite until just combined tilt twist onto a lightly floured surface lightly knead until combined divide dough into 6 equal portions distress each portion of dough into a 7cm disc virtually 2cm thick place in this area a prepared tray sprinkle the discs considering 2 teaspoon of the sugar bake for 25u00a0minutes or until golden and cooked through transfer to a wire rack cool completely
  • meanwhile enhance rhubarb and 2 tablespoons sugar in a bowl increase in a single lump bump more than the permanent tray cover next foil and bake for 15 minutes uncover and bake for a further 5 10 minutes or until rhubarb is throb but still holding its shape set aside to cool
  • use electric beaters to stir toss around egg whites in a bowl until soft peaks form build up long lasting 120g sugar 1 tablespoon at a time beating well after each addition until thick and glossy
  • divide the shortcake biscuits accompanied by serving plates top similar to rhubarb and a little of the cooking liquid from the tray spoon the meringue beyond the rhubarb and use a blowtorch to caramelise

Nutritions of Rhubarb Shortcake Meringues

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