We just love to celebrate! And whether it's birthdays, holidays, bridal & baby showers, or just celebrating the special people in my life, it's fun to shake things up with special little treats that I know that everyone will love!
We're pretty partial to anything with raspberry and rhubarb, but start with a sweet and light meringue shell, fill it with vanilla-infused sweetened whipped cream, and drizzle the most delicious raspberry and rhubarb sauce over the top? Let's party!
These are so ridiculously easy to make - and the cloud-like meringues are really a show-stopper. This is the same basic recipe that we use for our Christmas-time Angel Cookies, and while they make fabulous cookies, you can easily make individual meringue shells or a single large meringue cloud to hold all the creamy filling and fresh fruits.
If you've never worked with meringue before, it's pretty darn easy. Start with fresh, fresh eggs that are at room temperature. You'll need a stand mixer for these, and the bowl and whisk need to be absolutely clean and free from any grease or egg yolks. Cream of tarter stabilizes everything, and vanilla bean paste gives it the most wonderful flavor. I recommend using superfine sugar, as it melts much easier into the foamy egg mixture, and then whips up into billowy, puffy clouds of meringue perfection!
I love that they can be made ahead of time (if the weather isn't too hot and muggy). The sweetened whipped cream is perfectly light and sweet and whips up in minutes. You can make the raspberry rhubarb compote days in advance.
When you are ready to serve, it only takes a few minutes to pile everything together - and your special family and friends will LOVE these! So simple, so good! Hope that you enjoy!
Originally posted June 1 2013; text and photos updated June 2017.