Red Fruit Salad With Vanilla Bean Meringues

1. 1

   Preheat the oven to 250u00b0F. Line 2 baking sheets with parchment paper. Beat egg whites in medium bowl with an electric mixer on medium speed until soft peaks form. Gradually add 1/2 cup of the sugar, beating until sugar is dissolved and stiff peaks form. Split vanilla bean lengthwise and scrape the seeds. Add seeds to meringue mixture and beat until just combined. Spoon heaped teaspoonfuls of mixture onto prepared pans.

2. 2

   Bake for 30 mins or until crisp. Cool in oven with door ajar.

3. 3

   For the fruit salad, mix remaining 1 cup sugar and rose water in a medium saucepan. Cook over low heat, without boiling, until sugar dissolves. Brush sugar crystals from side of pan with a wet pastry brush. Boil, uncovered, for 5 mins. Add rhubarb and remove from heat. Set aside to cool.

4. 4

   Toss remaining fruit in a large bowl. Add rhubarb mixture and lemon juice to taste. Serve fruit salad with meringues.

* Per serving · 4 servings · Values may vary.

No additional tips available.