Meringue With Strawberry Rhubarb Sauce

1. 1

   For the meringues:

2. 2

   Line a large baking sheet with parchment paper and draw eight 3-inch circles evenly spaced on paper. Turn paper over.

3. 3

   Preheat oven to 200u00b0F with rack in middle of oven. Beat egg whites, lemon juice and salt with an electric mixer on medium speed until soft peaks form. Beat in sugar, 1 tablespoon at a time until meringue is stiff and glossy, 2 to 3 minutes.

4. 4

   Divide meringue mixture among circles and spread with the back of a spoon, making a slight indentation in the center of each meringue to make a nest. Bake until meringues are dry to the touch, 2 to 3 hours. Turn off oven and let meringues cool completely, about 30 minutes to 1 hour. Meringues will crisp as they cool.

5. 5

   Loosen meringues with a spatula and keep at room temperature in an airtight container, layers separated with parchment paper.

6. 6

   For the strawberry/rhubarb sauce:

7. 7

   Puree strawberries with sugar and lemon juice in a food processor, then force puree through a fine mesh sieve into a bowl. Chill until ready to use.

8. 8

   Roast rhubarb: Preheat oven to 375u00b0F with rack in middle. Arrange rhubarb in 1 layer in a lightly oiled shallow baking pan (preferably nonstick) and toss with sugar and corn starch. Roast in middle of oven until tender, 15 to 25 minutes, then cool in pan on a rack.

9. 9

   To serve, put meringues on plates and divide rhubarb among nests. Drizzle with strawberry sauce.

No additional tips available.