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meringues with rhubarb curd and rosehip

Tuesday, May 7, 2013

meringues with rhubarb curd | the vanilla bean blog

I’ve come here, several times now, trying to write this post. The things I want to write about, well, I don’t know what they are. Something brilliant, of course. I’d tie in Hemingway, since I just finished his book. I’d whisper lovely, thoughtful sentences to move you, and inspire you to bake and love and live.

Or I could instead be quite honest; tell you that I’ve been so anxious, brimming with fear: of life, of death, and of everything in between. My mind feels like an enormous chalkboard, recently erased. I could peer at it and make out some words, but it’s mostly a mess of gray dust that will set off a coughing spell if I get too close.

So maybe I’ll just tell you about these meringues: beautiful white circles glimmering on parchment!  They are a lovely treat, a recipe from the amazing Zoë François. I had actually never made them before, and was delighted to find how easily they came together. One sweet-but-not-too-sweet bite will bring some comfort, and cheer hearts when words seem to fail.
meringues with rhubarb curd | the vanilla bean blog
meringues with rhubarb curd | the vanilla bean blog

meringues with rhubarb curd | the vanilla bean blog

Meringues with Rhubarb Curd and Rosehip

I used Ms. Zoë François‘ meringue recipe, which can be found here. It’s fantastic: the meringues turned out gorgeous, and were not too sweet. I used this recipe for rhubarb curd from The Kitchn. It is very tasty, but I  had a little trouble with it setting up, and ended up stirring in some sour cream to help thicken it (this made it taste amazing). I would suggest using Zoë’s method for cooking the curd (which is also found in her meringue post) – heating the butter along with everything else, instead of stirring it in at the end. I also added a little tiny bit of red coloring to help with the pink color – my curd was looking sort of gray-ish because of all the bright orange-yellow egg yolks I had. I also sprinkled rosehip ‘flakes’ over the top.
meringues | the vanilla bean blog

  • Reply
    Sarah
    Tuesday, May 7, 2013 at 10:21 pm

    Beautiful photography as always, you have a real way with styling and light! Enviable! And this is a genius tweak on meringues an rhubarb. Thanks. 🙂

  • Reply
    Emma Galloway
    Wednesday, May 8, 2013 at 12:07 am

    Hope these meringues did the trick to cheer you up love. They are stunning xx

  • Reply
    Kathryn
    Wednesday, May 8, 2013 at 3:23 am

    ‘Brimming with fear’ is exactly right, I know that feeling and how it takes over your mind in its whirls of confusion. I hope the delicate simplicity of these little treats helped to calm the storm.

  • Reply
    Lesley
    Wednesday, May 8, 2013 at 5:08 am

    Loved your writing and those little pink nests look so pretty.

  • Reply
    Laura
    Wednesday, May 8, 2013 at 8:06 am

    I am feeling that same fear/strong force of LIFE lately. I think it’s the seasonal shift thing? I tend to develop a sense of fear at the beginning of any of those thought swirl-y things (awesome vocab I know), just from being overwhelmed at not knowing what move to make next, wondering about its true impact and all that. Generally, any move at all seems to set me on a path of less thought/non-thought heaviness.

    Anyway, I hope some spring treat-making helped you find a touch of clarity. I love how these are like the teeniest handheld pavlovas. Perfect for Spring. And that shot of the teeny hand spooning in some curd–unreal in its beauty, Sarah. xo

  • Reply
    carey
    Wednesday, May 8, 2013 at 8:18 am

    These little meringues are too beautiful, and I bet they are just as delicious, if not more so.
    I know that anxiety well. Spring brings it for me, and I hope it will pass with the first few weeks of the season for you too. xo

  • Reply
    Christy@SweetandSavoring
    Wednesday, May 8, 2013 at 10:52 am

    First, I love your blog design, and your photos are always gorgeous! Second, I appreciate your honesty and can understand all too well anxiety. Your writing struck a chord with me, as I emerge from my own shell recently. This line is especially nice: “One sweet-but-not-too-sweet bite will bring some comfort, and cheer hearts when words seem to fail.” Thank you 🙂

  • Reply
    Helene @ French Foodie Baby
    Wednesday, May 8, 2013 at 11:04 am

    I can certainly (or uncertainly) relate with that feeling of uncertainty. You do inspire to bake, love and live though, through your beautiful truthfulness. And lovely pictures. These are so pretty.

  • Reply
    Five Good Things: Thursday | justb.
    Wednesday, May 8, 2013 at 3:03 pm

    […] The other week, we talked a bit about berry curd. Today, The Vanilla Bean Blog are filling meringues with RHUBARB CURD. Gosh. How good does that sound? I would like that on a […]

  • Reply
    Rosie @ Blueberry Kitchen
    Wednesday, May 8, 2013 at 4:53 pm

    Your meringues look absolutely beautiful and I love the sound of the rhubarb curd. Sorry about your anxiety, I understand that brimming with fear feeling all to well. Hope things get better for you soon and thank you for sharing your totally lovely photos.

  • Reply
    Nana
    Friday, May 10, 2013 at 1:11 am

    These are so beautiful! I’m gonna try and copycat you for my upcoming birthday 🙂

  • Reply
    Sweet Meringues with Rhubarb Curd & Rosehip | The Vanilla Bean Blog - Where Home Starts
    Friday, May 10, 2013 at 3:04 am

    […] for more details, follow this link […]

  • Reply
    Kathryne
    Friday, May 10, 2013 at 2:16 pm

    Such beautiful and creative meringues, Sarah. I can totally relate to how you have been feeling; I’ve been a mess lately and can hardly come up with anything to write about that is not depressing, let alone uplifting. We’ll get through it.

  • Reply
    Jessi @ Natural+Lovely
    Friday, May 10, 2013 at 4:59 pm

    I LOVE this pairing! Thank you for sharing this :). You’ve refreshed a lingering love for rose hip. Keep writing sweet girl. You are an inspiration.

  • Reply
    Izy
    Friday, May 10, 2013 at 6:31 pm

    ooh they are so gorgeous! and the rhubarb curd with sour cream sounds so. good.
    I’ve been anxious, too, lately – food seems to help (especially when its in sweet and sour meringue form like this, I think) 🙂

  • Reply
    Genia
    Saturday, May 11, 2013 at 10:36 am

    Such a unique recipe – love it! 🙂

  • Reply
    Sacha
    Sunday, May 12, 2013 at 8:03 pm

    I’ve learned well: When the world is confusing, too much to fathom, bake. And what a pick-me-up these must be. They look heavenly…in the literal sense…like from heaven. I love the idea of a tart curd offsetting the intense sweetness of the meringues. The rose is a smart edition.

  • Reply
    Kiran @ KiranTarun.com
    Monday, May 13, 2013 at 10:24 pm

    Love the use of rosehip here. Food definitely helps with the anxiousness 🙂

  • Reply
    Stephanie
    Tuesday, May 14, 2013 at 5:59 pm

    Gosh, so pretty! And it’s sorta funny, but I’m tempted to make a lemon curd and make the meringues look like sunny-side up eggs instead. :-p

    I hope you’re doing better. Anxiety sucks.

  • Reply
    kels
    Tuesday, May 14, 2013 at 11:14 pm

    Hey you. In melancholy and cheer, your light and tenderness are not dulled. There are no words from strangers or friends that can really remedy the anxiety we keep, but music, MUSIC, I know has some kinda special sauce in relieving, even temporarily, the weight in our hearts. This has been my lullaby, as of late. Hope it brings you a moment of peace, too. http://bit.ly/10G0usT and http://bit.ly/10Nt2FF .. xoxo

  • Reply
    Rebekka
    Saturday, June 15, 2013 at 11:29 am

    These are unbelievably beautiful. Truly, truly some of the most beautiful edible things I have ever seen. Wow.

  • Reply
    Sylvie
    Thursday, June 27, 2013 at 6:45 pm

    These are so very pretty! What a lovely blog you run! Just gorgeous.

  • Reply
    Camilla
    Wednesday, February 12, 2014 at 12:20 pm

    Where can I buy rosehip flakes? Or is there a substitute that I can use for those? Thanks!

    • Reply
      Sarah
      Thursday, February 13, 2014 at 8:34 pm

      Hi Camilla- I was able to find them at my local co-op, or if you search for them online you will have several options to buy them at various places. You can just omit them, too – it tastes great without them.

  • Reply
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