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Tom meenaghan meringue fallon and byrne
Meringue nest with white chocolate and rhubarb foolHarry Weir and Brian Clarke

Meringue With White Chocolate And Rhubarb

A delicious summer dessert.


These mini meringues are perfect for a summer picnic.

"These are a real throwback to childhood and a lovely way to end a picnic. The sweetness of the meringue and white chocolate works extremely well with the tartness of the rhubarb. They’re a little extra effort but taste as good as they look and will make any picnic special." - Tom Meenaghan

Yield: Makes 25 mini meringues


  • 5 medium egg whites
  • 100g caster sugar
  • 75g icing sugar
  • 10g corn flour
  • 1 teaspoon vanilla extract

For the white chocolate rhubarb fool:

  • 100g fresh Irish rhubarb
  • 50ml water
  • 30g caster sugar
  • 1 teaspoon vanilla extract
  • 1⁄2 lemon, zest only
  • 100g white chocolate
  • 50ml single cream
  • 100ml whipped cream
  • Grated white chocolate, to garnish
  • Mint, to garnish


  1. Preheat your oven to 100°C/gas mark W.
  2. In a clean dry mixing bowl, whisk the egg whites until they double in size. Gradually add the caster sugar and mix until thick and glossy.
  3. Add the icing sugar, corn flour and vanilla extract and mix for a further five minutes.
  4. Place the mix into a piping bag fitted with a medium, star-shaped nozzle and pipe into 3cm round nests onto a lined baking sheet. Bake for 35 minutes.
  5. Wash and dry the rhubarb stalks. Cut into small pieces and put in a saucepan along with the caster sugar, water, vanilla and lemon zest.
  6. Gently cook until the rhubarb is soft but not mushy, about four or five minutes. It will continue to cook after you remove it from the heat. Hold 2 tablespoons of rhubarb compote aside for garnish. Place in a container and chill until needed.
  7. Over a pot of simmering water, melt the white chocolate with the 50ml of single cream to make a ganache. When cooled, fold in the whipped cream.
  8. Take a spoonful of this white chocolate mixture and combine with some of the rhubarb compote to create a rippled effect. Spoon the mixture into the centre of a meringue, top with some more of the compote and finish with grated white chocolate. Garnish with picked mint. Repeat for the rest of the meringues nests until they are all covered and serve.

TIP: The white chocolate helps to stabilise the cream, making these particularly suitable for an outdoor picnic, as they’ll last longer.

Photography Credit: Harry Weir, assisted by Brian Clarke

Recipe by Tom Meenaghan of Fallon and Byrne

For more al fresco dining, check out the recipes below;

Caramelised Onion and Goat’s Cheese Tart

Baby Gem Wraps With Squash and Feta Cheese

Mini Fruit Scones With Orange Blossom Butter

Grilled Chicken and Courgette Tartine