Steps to Prepare Perfect Verrine Rhubarbe Meringuée

Verrine Rhubarbe Meringuée

Hello everybody, it's me again, Dan, welcome to my recipe site. Today, we're going to prepare a special dish, Recipe of Any-night-of-the-week Verrine Rhubarbe Meringuée. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Verrine Rhubarbe Meringuée, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Verrine Rhubarbe Meringuée delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Verrine Rhubarbe Meringuée is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can cook Verrine Rhubarbe Meringuée using 10 ingredients and 6 steps. Here is how you can achieve it.

Voici une revisite de la "Tarte à la rhubarbe meringuée" ; dessert incontournable de toute bonne Winstub qui se respecte, la tarte à la rhubarbe est un véritable péché mignon en Alsace. Ici je vous la propose de manière déstructurée. Cette verrine est à dresser au dernier moment si vous voulez garder le croquant des biscuits roses de Reims. Pensez à faire la même chose avec la tarte au citron meringuée. #mai

Ingredients and spices that need to be Take to make Verrine Rhubarbe Meringuée:

  1. Pour la compote :
  2. 800 g rhubarbe (fraîche ou surgelée, selon la saison)
  3. 150 g sucre vergeoise blonde
  4. Pour la meringue :
  5. 250 g sucre en poudre
  6. 4 blancs d'œufs
  7. 1 pincée de sel
  8. Pour le dressage :
  9. 12 biscuits roses de Reims
  10. 1 poignée d'amandes effilées

Instructions to make to make Verrine Rhubarbe Meringuée

  1. Lavez et épluchez la rhubarbe. Détaillez-la en tronçons de 1 cm. Faites cuire la rhubarbe avec la vergeoise blonde pendant 30 min pour obtenir une compote avec des morceaux. Laissez refroidir.
  2. Émiettez vos biscuits roses de Reims sans toutefois les réduire en poudre. Répartissez-les dans 4 ramequins ou verrines. Réservez.
  3. Faites chauffer le sucre en poudre avec 4 c. à soupe d'eau jusqu'à ce que la consistance soit bien sirupeuse. Battez les blancs d'œufs en neige avec une pincée de sel.
  4. Versez le sirop en mince filet dans les blancs d'œufs sans cesser de battre. Fouettez ainsi jusqu'à refroidissement de la meringue puis déposez-la dans une poche à douille cannelée.
  5. Ajoutez la compote de rhubarbe dans les verrines par dessus les biscuits de Reims. Déposez une spirale de meringue dans chaque ramequin, ajoutez quelques amandes effilées.
  6. A l'aide d'un chalumeau, faites dorer la meringue afin qu'elle ait un léger goût de caramel. Si vous n'en avez pas, passez vos verrines quelques minutes sous le grill très chaud de votre four. Bonne dégustation !

It's those tiny actions that you take towards your goal of cooking healthy foods for the family that will matter far more than any leap. Before you realize it you may discover that you all have more energy and a much better sense of general wellbeing than you'd have imagined before changing up your cooking habits. If that isn't enough to encourage you however, you could check out the excuse to shop for new clothes when you lose a size or two.

So that is going to wrap this up for this special food Simple Way to Prepare Favorite Verrine Rhubarbe Meringuée. Thanks so much for reading. I am sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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