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Meringue Nests with Basil Scented Strawberry Rhubarb Compote

Meringue Nests with Basil Scented Strawberry Rhubarb Compote

Indulge in the airy delight of Meringue Nests with Basil Scented Strawberry Rhubarb Compote. This dessert combines crispy meringue nests with a luscious basil-infused fruit compote, creating a perfect balance of flavors. It's a must-try for spring gatherings or a light sweet treat any day of the week.
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Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large egg whites Egg Whites Room temperature for better whisking.
  • 1/2 teaspoon Vanilla Extract A hint of warmth and sweetness.
  • 1/4 teaspoon Cream of Tartar Stabilizes the meringue.
  • 3/4 cup Sugar Essential for sweetness and texture.
  • 1/2 lb Strawberries Fresh and hulled for the compote.
  • 1/2 lb Rhubarb Adds a tangy flavor to the dish.
  • 2 Tablespoons Honey Adds sweetness to the compote.
  • 1 Tablespoon Water Helps cook the fruit down.
  • 3-4 whole Basil Leaves Infuses the compote with herbal notes.
  • 1/2 cup Heavy Cream For whipping and richness.
  • 2 Tablespoons Powdered Sugar Sweetens the whipped cream.

Equipment

  • Saucepan
  • Oven
  • Large Pot
  • Mixing Bowl
  • Baking Sheet
  • Chef's Knife
  • Frying Pan
  • Wooden Spoon
  • Whisk

Method
 

  1. Preheat the oven to 275°F. Line a baking sheet with parchment paper and set aside.
  2. Place egg whites, vanilla extract, and cream of tartar in the bowl of a stand mixer and beat with a whisk attachment until soft peaks form.
  3. Gradually add sugar, about 1 tablespoon at a time, and beat on high speed until stiff peaks form.
  4. Using a spoon, drop eight dollops of meringue onto the prepared baking sheet, creating well-shaped nests.
  5. Bake the nests for 45 to 50 minutes, then leave in the oven to cool for an additional hour.
  6. Meanwhile, place rhubarb, 1/2 lb of strawberries, water, basil leaves, and honey in a saucepan and bring to a gentle boil, reducing it to a simmer.
  7. Remove from heat, discard basil leaves, and stir in reserved chopped strawberries.
  8. In a stand mixer, beat heavy cream until soft peaks form, then add powdered sugar and beat until thick and fluffy.
  9. Top each meringue nest with compote and whipped cream, and serve immediately.

Notes

  • Tip 1: Store meringues in an airtight container to keep them crisp.
  • Tip 2: Freeze compote for up to three months for later use.
  • Tip 3: Serve with vanilla or lemon sorbet for extra flavor.
  • Tip 4: Try swapping fruits for a different twist.
  • Tip 5: Garnish with fresh basil or edible flowers for a stunning presentation.