Crumbly pastry, rhubarb-strawberry filling, and crispy meringue.
Ingredients
Meringue
- Sugar – 160 g
- Lemon – 1 piece
Crumbly Pastry
- Icing sugar – 50 g
- Eggs – 4 pieces
- Butter – 70 g
- Cake flour – 120 g
- Salt – a pinch
Filling
- Rhubarb – 400 g
- Strawberry jam – 100 g
Preparation
Step 1: Fill the Cupcake Molds with Crumbly Pastry
Sift the flour and make a well in the center. Add chilled butter, icing sugar, egg yolks, and a pinch of salt. Chop all the ingredients with a knife. When they start to come together, knead the dough (not too long to avoid it being hard after baking). Wrap it in plastic wrap and refrigerate for 45–60 minutes. Roll out the chilled dough to a thickness of 3–4 mm and place it in the molds. Chill the molds in the refrigerator for about 20 minutes. Place the chilled cupcakes straight from the refrigerator into an oven preheated to 170°C (convection) or 180°C (without convection) for about 10–12 minutes. Watch the pastry. The cupcakes should have a light golden color. Remove the molds from the oven and let them cool (do not remove the pastries from the molds).
Step 2: Prepare the Filling
Wash the rhubarb, cut it into pieces about 1 cm thick. Mix it with strawberry jam. Transfer to a pan and bring to a boil. Cook for about 1 minute, then set aside to cool. Fill the cooled cupcakes with the cooled filling.
Step 3: Pipe the Meringue onto the Cupcakes
Beat the room temperature egg whites gradually adding sugar. Towards the end of beating, add a few drops of lemon juice. Transfer to a pastry bag and pipe the meringue onto the prepared cupcakes. Place in an oven preheated to 170°C. After 10 minutes, reduce the temperature to 120°C and bake for another 15–20 minutes.
