Hazelnut Meringues with Roasted Strawberry Rhubarb Compote
Isn’t it great when you can come up with multiple uses for something? I recently published Roasted Strawberry Rhubarb Compote, and served it with sugary biscuits for Roasted Strawberry Rhubarb Shortcakes. For Mother’s Day, instead of shortcakes, I decided to go gluten-free & lighter…Hazelnut Meringues are deliciously crunchy and so good. Topped with the compote, this is a Spring Must-Have. If you’ve never made meringues, you will be shocked at how easy they are to make. Enjoy!
Preheat your oven to 300°. Line two baking sheets with parchment paper.
Toast the hazelnuts on a rimmed baking sheet. Allow to cool & remove as much of the skins as possible. Place the hazelnuts in a resealable bag & break them with a mallet or the flat side of a meat tenderizer. Set aside.
Place the egg whites & cream of tartar in a clean bowl. Using the whisk attachment of a stand-up mixer or a hand-held mixer, beat the egg whites until they become frothy. Add the sugar slowly as you continue beating the egg whites. Next, add the ground vanilla bean & continue beating until stiff peaks form. Your meringue is made!
Fold the hazelnuts into the meringue using a rubber spatula.
Using a ½-cup measuring cup, scoop the meringues onto the parchment paper., about an inch or so apart. You should end up with 14-16 meringues.
Bake the meringues for 30 minutes, then reduce the temperature to 200˚ and bake for an additional 60 minutes. Turn off the oven & allow the meringues to sit in the oven for an additional hour or longer, if desired. Remove the meringues from the oven & place in an airtight container.
To serve, place a meringue in a rimmed dessert dish. Spoon the Roasted Strawberry Rhubarb Compote over the the meringue. Serve and enjoy!