Step 1: Put the egg white powder in a bowl, mix with 8tsp of warm water until smooth, gradually mix in 8tsp of warm water until combined
Step 2: Heat the oven to 140C, 120C fan, gas 2. Line 2 large baking sheets with baking parchment and draw 4 x 17cm circles on each of them to use as templates
Step 3: Whisk the eggs on a low speed at first, turning up the speed gradually to medium, beat the egg whites until stiff peaks form. Add 250g of the sugar 1tbsp at a time mixing well after each addition. Divide the meringue between 4 bowls and very gently fold into each, a few drops from one of the food colouring gels. Using a spatula, spread each mixture into a template on the baking sheets. Bake for 45 mins then leave to cool in the oven
Step 4: Meanwhile in a wide saucepan heat the remaining sugar and 2tbsp of water until melted and, add the rhubarb and turn up the heat slightly. Poach for 6 mins of until tender. Using a slotted spoon transfer the tender rhubarb to a plate and the juices to a small saucepan, bubble for a few mins or until syrupy. Once cooled mix with the rhubarb and raspberries
Step 5: Whip the cream until softly peaking. Put one of the meringues on a serving dish spread with some of the cream, then drizzle over some of the rhubarb and raspberry mixture and juices, repeat with the remaining layers leaving the top plain
|Per Serving||Per 100 g / ml|
|Fat||14.30 g||12.77 g|
|Carbohydrate||29.64 g||26.46 g|
|Protein||2.98 g||2.66 g|
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