Rhubarb almond meringues

Ingredients for Rhubarb almond meringues

Instructions for Rhubarb almond meringues

To prepare the Rhubarb almond meringues recipe, please follow these instructions:

Turn on the oven at 150 degrees.

Smut tonsils (got them first in boiling water 30 sec. and then in ice-cold water).

Toast almonds in oven until light brown and chop them fine (except for the flour).

Beat the egg whites very stiff. Whisk in sugar and toss the chopped almonds in.

Butter cream out in 3 plate sized circles on baking paper on baking sheets (character possibly circles around a dinner plate on the back of the tracing paper first).

Behind in the middle of the oven at 150 ° in 40-60 my with door ajar (set a wooden spoon in the opening) until golden.

Turn off the oven (do not close it) and let cool completely in there bottoms, URf.eks. for the next day. Bottoms must not be packed in, so they are cool.

Rhubarb Compote (can possibly be made the day before)
Crack vanilla rod and scrape the content out of the sugar in a bowl.

Rinse the rhubarb and cut the outermost of the ends of the (preserve as much as possible of the foot, because it tastes great).

Cut the rhubarb into 5 cm pieces on the bias and mix well with the sugar.

Advantage in a heat-proof platter/tefal bradepande and set in a 200 ° hot oven for 20 minutes (stir a couple of times along the way). Cool off.

Collection (just before serving)
Whip the cream very stiff and turn the Calvadosen in.

Butter 1/4 of rabarberkompoten on a bed, then 1/3 of the cream. Put a new bottom on and repeat. Put the last bottom on and favor the last cream (no rhubarb). Exit if necessary. with a dollop of rhubarb on the middle (as pictured) or server the rest of rabarberkompoten in a bowl as an accessory.