Chocolate Meringue With Rhubarb and Pistachios

Skyr – an Icelandic cultured-dairy product that’s similar to but slightly thicker than yogourt – adds an irresistible richness to this meringue that will keep guests coming back for more, but full-fat Greek yogourt will work just as well in a pinch. 

Meringue With Skyr Cream

A fluffy, cloudlike meringue with Skyr and marinated rhubarb that makes for a show-stopping springtime dessert.

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Course Dessert

Servings 6

Ingredients

  

Marinated Rhubarb

• 3 stalks rhubarb cut into chunks
• 3 tbsp cane sugar
• 1 tbsp pomegranate vinegar
• water
• ¼ cup pistachios chopped

Meringue Base

• 4 egg whites
• 1 cup granulated sugar
• 1 cup coconut flour
• ¾ cup chopped dark chocolate + more for garnish

Cream

• 1⅓ cups 35% whipping cream
• 1 cup plain skyr or full-fat Greek yogourt
• 2 vanilla beans
• 2 tbsp granulated sugar

Instructions

 

• Preheat oven to 325°F. Line baking sheet with parchment paper.
• In bowl, toss together rhubarb, cane sugar, vinegar and a few spoonfuls of water; transfer to pot. Cook over medium heat until rhubarb is tender. Remove from heat and let cool.
• In bowl of stand mixer with whisk attachment, beat egg whites and sugar until glossy and stiff. Using rubber spatula, fold in coconut flour and chocolate. Spread meringue into desired shape on prepared baking sheet, and bake for about 25 minutes.
• In clean bowl of stand mixer with whisk attachment, beat whipping cream until medium peaks form; gently fold in skyr. Split vanilla beans in half lengthwise and scrape out seeds; rub into sugar, then fold into cream mixture.
• Spread cream mixture over meringue base, layer with rhubarb and top with pistachios and more chocolate if desired.

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Recipes excerpted from Rhubarb by Søren Staun Petersen (translated from Danish by Natalie Pitu), adapted for ELLE Gourmet. Copyright © 2018 Søren Staun Petersen. English translation © 2022 Natalie Pitu. Reproduced by arrangement with TouchWood Editions. All rights reserved.