Meringues With Ginger-rhubarb Sauce

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 pinch salt
• 1 cup granulated sugar
• 5 cups rhubarb, chopped
• 2/3 cup sugar
• 1/4 cup orange liqueur or 1/4 cup orange juice
• 2 tablespoons finely diced candied ginger or 2 tablespoons minced gingerroot
• whipped cream
• grated orange rind
• slivers candied ginger (optional)

Recipe

• 1 meringues:.
• 2 beat egg whites until frothy. add cream of tartar and salt; beat until soft peaks form. gradually add sugar, beating until mixture is thick and glossy and stands in stiff peaks when beaters are raised.
• 3 pipe or spoon meringue into eight 3/4 inch rounds on a foil lined baking sheet, using the back of a spoon to form nests. leave enough meringue to pipe into 8 small "kisses" to top the dessert.
• 4 bake at 250f for 1 1/2 hours, or until meringues are just slightly coloured. do not open oven door. turn heat off, allow meringues to dry out in the oven for at least 4 hours, or overnight.
• 5 ginger-rhubarb sauce:.
• 6 in a large saucepan, combine rhubarb, sugar, orange liqueur or orange juice, and ginger. bring to a boil, stirring often; reduce heat and simmer, uncovered, for 15 minutes.
• 7 to serve: place a meringue nest on each dessert plate; fill with sauce, add a dollop of whipped cream, top with a meringue kiss and garnish with sprinkles of orange rind, or slivers of candied ginger.