Quick & Easy

Red fruit salad with vanilla bean meringues

Red Fruit Salad with Vanilla Bean MeringuesAustralian Women's Weekly



1.Preheat oven to 120°C/100°C fan-forced). Use electric beaters to beat egg whites in a small bowl until soft peaks form. Gradually add sugar, beating between additions, until sugar dissolves.
2.Split vanilla bean lengthways and scrape the seeds. Add seeds to meringue mixture and beat until just combined. Line 2 baking trays with baking paper. Spoon heaped teaspoonfuls of mixture onto prepared trays. Bake for 30 minutes or until crisp. Cool in oven with door ajar.
3.To make the fruit salad, combine sugar and rose in a medium saucepan. Stir over low heat, without boiling, until sugar dissolves. Brush sugar crystals from side of pan with a wet pastry brush. Boil, uncovered, for 5 minutes. Add rhubarb and remove from heat. Set aside to cool.
4.Combine remaining fruit in a large bowl. Add rhubarb mixture and lemon juice to taste. Serve fruit salad with meringues.

The meringues can be made up to a week ahead. The red fruit salad can be prepared up to six hours ahead.


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