Cinnamon Almond Meringues with Rhubarb Pomegranate Curd

Cinnamon Almond Meringues with Rhubarb Pomegranate Curd // 80twentyI have been on a blog hiatus. You may have noticed. It wasn’t intentional, but sometimes life just doesn’t let up. You know? Several freelance projects and the day-to-day responsibilities of school/life just made it extraordinarily hard to get back here. I hope you’ll forgive me. I’ve been missing this place a lot. It’s where I come to be creative, so in most of my free moments throughout these past weeks I found myself thinking about the beautiful and (I hope) inspiring food I’d bring you when I returned. In some ways, you might say this inadvertent vacation was for the best. Inspiration has been renewed, after all, and I’ve been digging pretty deep to find and revamp a family recipe that I think you’re going to love. In the meantime, let’s talk about these meringues!

I didn’t grow up with meringues. The first time I had one was in university when my roommate, Nicole, made one of her favourite childhood  recipes. Her mom used to make them for her, she said as we crunched into the delicate rounds. I was immediately smitten with the crackly and fragile bite and have since made them once every year or two with some minor flavour tweaks to the recipe. Sylvie’s recipe was one of the best I tried over the years. Her addition of cinnamon elevated the entire meringue experience in my opinion, leading to the conclusion that I had to include cinnamon in these. The meringues themselves are sweet and crunchy and absolutely hold their own, so if you live somewhere without rhubarb or just don’t like the stuff (gasp!), feel free to eat them as-is. You won’t be disappointed. If you are in rhubarb country, you’ll know that these slender stalks add a cheek-sucking, yet lovely tartness that can only be found once a year. They don’t last long, so I recommend diving in before it’s too late.Cinnamon Almond Meringues with Rhubarb Pomegranate Curd // 80twentyCinnamon Almond Meringues with Rhubarb Pomegranate Curd // 80twentyCinnamon Almond Meringues with Rhubarb Pomegranate Curd // 80twenty

Cinnamon Almond Meringues with Rhubarb Pomegranate Curd
Recipe Type: Gluten-free, Vegetarian
Author: Kris
Prep time:
Cook time:
Total time:
Serves: A boatload
Make these in the evening so that you can leave them in the oven overnight to crisp up. The curd can be made in advance or after the meringues are already made. Store it in the fridge for up to a week. ***Only put the curd on the meringues when you’re ready to eat them, otherwise the moisture will turn them into a soggy mess.
  • [b]Meringues[/b]
  • 4 large egg whites, at room temperature *This is important!
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 3/4 tbsp cinnamon
  • 1/4 teaspoon almond extract
  • [b]Rhubarb Pomegranate “Curd”[/b]
  • 1 lb rhubarb (about 10 stalks), cut into 1/2-inch chunks
  • 1/4 cup + 2 tbsp organic cane sugar
  • 1/2 cup water
  • 1/4 apple juice, or more water
  • 2 tbsp chia seeds
  • 2 tbsp pomegranate molasses, optional, but you may need to add more sweetener if you don’t use it.
  1. [b]Meringues[/b]
  2. Preheat oven to 200°F and line two baking sheets with parchment paper. Using egg beaters, the whisk attachment of a stand mixer, or your arm if you’ve got stamina, beat the egg whites at high speed until foamy. Add cream of tartar and salt and beat until soft peaks form. Slowly add the sugar, little by little, beating until stiff peaks form (be careful not to overbeat). Using a rubber spatula, gently fold in the cinnamon and almond extract. Drop the batter in ¼ cup measurements onto a prepared baking sheet. Make a small well in the centre with the back of your spoon and bake for 2 hours or until dry. Turn the oven off and leave the meringues in the oven overnight until crisp. Remove from oven and place them wire rack. You can eat these now. They’re delicious with or without the curd. If you’re not going to eat them right away, store them in an airtight container for up to a week.
  3. [b]Rhubarb Pomegranate “Curd”[/b]
  4. Combine the rhubarb, water, and sugar in a saucepan over medium heat. Bring to a boil, then immediately turn down to a simmer. Simmer for 10-15 minutes, or until rhubarb is soft and falling apart. Remove from heat and let cool a little. Pour into a high speed blended, add the apple juice and chia seeds and blend on high speed until smooth and combined. Add the pomegranate molasses and blend once more to combine again.
  5. When you’re ready to eat them, spoon the curd into the wells of the meringues and serve immediately. If the curd sits for too long on the meringues, they will become soggy and unmanageable. If you’re not going to eat the curd right away and store it in a container in the fridge for up to a week. Fair warning, this stuff is delicious stirred into yogurt or paired with nut butter as a jam, of sorts.


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