Meringues are finicky little things – try adding wet fruit into the mix and the egg whites will collapse like bed sheets drifting down onto a mattress. I wanted meringues with the flavor of strawberry rhubarb pie and I certainly couldn’t achieve that goal by adding fresh fruit to my fluffy meringue batter. Instead, I mixed in sifted strawberry rhubarb powder (I’ll show you how to make this). The end result was an intensely fruity meringue. Score!
How to Make Strawberry Rhubarb Meringue Cookies
To make meringues, you begin by setting up a double boiler. A double boiler is made by setting a heat-safe bowl (like the metal bowl from a stand mixer) over a pot of boiling water.
In this recipe, the double boiler helps the sugar dissolve into the egg whites.
Once the egg whites and sugar are combined, it’s time to let your stand mixer do all of the work. Add a little salt and cream of tartar. Then, using the whisk attachment, whisk on high speed for five minutes until stiff peaks form.
The meringue should hold a peak on its own without falling over.
Lastly, it’s time to sift in the strawberry rhubarb powder. To make strawberry rhubarb powder, food process freeze-dried strawberries and freeze-dried rhubarb until you have a powder.
I explain this process in detail in my post on how to make fruit powder.
In short, to make strawberry rhubarb powder:
- Dehydrate fresh strawberries and freshly cut rhubarb. You can do this in a dehydrator or overnight in your own on the lowest temperature it can go.
- Freeze the dehydrated fruit.
- Food process the frozen dehydrated fruit.
Tip: If you want to save time, skip the rhubarb and just food process some store-bought freeze-dried strawberries. They are really easy to find.
If you want to create colored swirls in your meringues, paint three vertical stripes of food coloring inside a pastry bag fitted with a round tip. Fill the bag with meringue and your meringues will have stripes when you pipe!
Can I Make These Without Food Coloring?
When I posted the photo above on the Cupcake Project Facebook page, many of you thought the meringues were topped with shaved chocolate. While that would be tasty, these meringues were topped with strawberry rhubarb powder. When I sifted my strawberry rhubarb powder, I saved the pieces that were too large to fit through the sifter and sprinkled them over the cookies prior to baking. The extra powder gave the cookies a cute look while adding an additional flavor punch.
If You Like This Recipe, You May Also Like…
- Fluffy marshmallow frosting (This uses the same meringue technique used for these cookies.)
- Strawberry pavlova (A pavlova is essentially a giant meringue.)
- Eton mess cake (This is a cake topped with lots of meringue cookies. They add a really nice crunch to the cake.)
Strawberry Rhubarb Meringue Cookies
- 3 large egg whites room temperature
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1 tablespoon plus 2 teaspoons strawberry rhubarb powder see my post on how to make fruit powder for the recipe
- Preheat oven to 200 F.
- Bring a pot of water to a low simmer.
- Set a heatproof bowl over the pot and add egg whites and sugar. Stir regularly until sugar completely dissolves (about 3 minutes).
- Remove the bowl from the heat and mix in salt and cream of tartar.
- Beat on high speed until stiff peaks form (about 5 minutes).
- Sift in strawberry rhubarb powder and gently stir to combine. Reserve any chunks of powder that don't fit through the sifter.
- Line two cookie sheets with parchment paper or a Silpat.
- Using a large round pastry tip, pipe swirls of meringue (any size you'd like) onto the lined cookie sheets. Leave a little space (about an inch) between the meringues to allow for their growth during baking.
- Sprinkle piped meringues with reserved chunks of fruit powder.
- Bake for an hour and 15 minutes or until the meringues are crisp on the outside but still soft on the inside.