I have fond memories of meringue. A crispy-crust marshmallow pavlova emerging from the oven on Christmas Day leaking egg white juice, ready to be smothered with fruit and cream. Or a lemon meringue pie, emerging from the oven with burnt edges because we don’t own a blowtorch. Or colourful meringue shells, bigger than the size of my hand, devoured in thirty seconds after taking six hours to bake.
All these things have something in common: to begin with at least, the meringue – perfectly whipped to stiff peaks – was piled high, because we couldn’t resist adding extra egg whites which always seemed to be floating around the kitchen.
For a piled-high pie of a different kind (lemon meringue is too mainstream for me), I present to you the gluten and dairy free rhubarb meringue pie.
Enter the crispy coconut flecked crust, gooey rhubarb centre infused with orange, and a heaped topping of luscious meringue to top it all off.
Lots of love, your author stretching for the sky with only egg whites on hand, Rosie.
(And okay, I guess that really this rhubarb meringue pie is actually a tart, but that’s such a small technicality that I’ve elected to ignore it.)
- 50g almond meal
- 75g sorghum flour
- 50g coconut sugar
- 1 tablespoon shredded coconut
- 1 tablespoon flax seeds
- 2 tablespoons solid coconut oil
- 2-3 tablespoons chilled water
- 600g rhubarb, in 3cm chunks
- 130g caster sugar, divided
- zest of half an orange
- 2 teaspoons gf cornflour
- 4 egg yolks
- 50g coconut oil, melted
- 4 egg whites
- 1/8 teaspoon cream of tartar
- 120g caster sugar
- Preheat oven to 190 degrees C. Brush a 23cm tart tin with removable base with melted coconut oil.
- Stir together the almond meal, sorghum flour, sugar, coconut and seeds. Add the coconut oil and chop into dry ingredients using a knife until crumbly. Add water one tablespoon at a time, stirring, until a soft dough forms. Press into prepared tin and bake for 10-12 minutes until lightly browned. Set aside.
- In a glass or ceramic baking dish, toss rhubarb, 40g sugar and zest. Bake for 20 minutes. Puree in a food processor then set aside to cool.
- In a small bowl mix together remaining 90g sugar with cornflour and enough puree to make a paste. Add remaining puree to a saucepan and cook over medium-low heat until just boiling. Stir through rhubarb paste and boil for 1-2 minutes until slightly thickened. Remove from heat.
- Whisk together egg yolks and oil then stir into rhubarb mixture. Pour into baked crust and bake for 20 minutes or until just set. Chill.
- Meanwhile, make meringue. In the bowl of a stand mixer whip egg whites until soft peaks form. Add cream of tartar. With motor running, add sugar one tablespoon at a time until incorporated. Increase speed to high and whip until stiff peaks form. Spoon onto pie.
- Brown the meringue using a blowtorch, by placing under a hot grill or in a hot oven for a few minutes. Chill before serving to ensure the filling is set.