Rhubarb and Orange Meringue Cups

To have picture-perfect meringue cups, it’s best to dry them out overnight. However, this recipe allows you to dry them out in a couple of hours so they’re prepped and ready to go for dinner guests (and still look nice).

INSTRUCTIONS

Prepare Meringue Cups:

Preheat the oven to 225 degrees Fahrenheit.  Using a 2-inch cookie cutter or the bottom of a glass, trace six or more circles (about 2-3 inches in diameter) on a sheet of parchment paper.  Place the parchment paper on a baking sheet-, pencil side facing down.

Place the egg whites in a clean and grease-free bowl of a stand mixer, fitted with a whisk attachment.  Whisk over low speed until egg whites are foamy, about 1 minute. Increase the speed to medium and continue to whisk for another 2 minutes.  Slowly start sprinkling in the granulated sugar, while continuing to whisk at medium speed.  Increase the speed to high and whisk until meringue reaches stiff peaks, about 10 or more minutes.

Whisk in the vanilla extract. Place the meringue in a pastry bag fitted with a star tip. Starting in the center of the circle, pipe a layer of meringue until you reach the pencil mark, creating a disc. Then as a top layer, pipe a circle of meringue on the outer edge of the disc to create the sides for the cup shape (refer to the recipe photo for a visual). Repeat until all the meringue cups are formed.

Immediately place the meringue cups in the oven and bake for 1 ½ hours.  Turn off the oven and allow the meringues to dry in the warm oven for another hour, without opening the door (or leave them in the oven overnight with the heat off). Meringue cups should be crispy, hard, and not sticky. If the meringue is wet or sticky (which can depend on humidity), allow them to bake for an additional 15 minutes.

Remove the meringue cups from the parchment paper and set aside or store them for later use.*

Roast Rhubarb:

Preheat the oven to 400 degrees Fahrenheit.  Line a large baking sheet with parchment paper or foil. Toss the rhubarb with the sugar, 1 tablespoon orange juice, ½ teaspoon orange zest and ½ teaspoon lemon zest.  Allow the mixture to sit for 10 minutes to let the flavors meld. Roast the rhubarb for 15 minutes, or until it is cooked through, but can still retain its shape.  Remove and allow to cool completely.

Chantilly Cream:

Combine the heavy cream, powdered sugar, Grand Marnier and vanilla extract.  Whip to soft peaks, about 4-5 minutes. Do not overmix.

Assembly:

Right before serving, fill the meringue cups with the Chantilly cream. Top with roasted rhubarb pieces and drizzle on a little juice from the roasting sheet pan.  Garnish with orange zest.  
Serve immediately.

*Meringue shells can be prepared up to a day or two in advance and kept in an airtight container at room temperature. You can refresh them by putting them in a 200-degree oven for about 10-15 minutes to dry them out again.

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