Persian Meringue Nests with Rhubarb Curd

Persian Meringue Nests with Rhubarb CurdPersian Meringue Nests with Rhubarb CurdI’ve lived my life often unmoved by the tradition of Valentine’s Day… avoiding cupids, love hearts and any tedious ‘l’ word talk. Maybe it’s because I don’t like to think of love as a seasonal, fleeting feeling – only brought on by the first breath of February. Or maybe it’s because I refuse to comply with normalcy, a blank denial to act in expectation and accordance with the rest of society. Either way, Valentine’s was always a tradition I did not indulge in.

Persian Meringue Nests with Rhubarb Curd

Recently though, I have begun to understand and appreciate the ritual of celebrating love. This leads me to food. Funny that. How everything always leads back to food. The art of cooking is a manifestation of love, part of our universal romantic vocabulary – something we all share in common.

When you cook for someone special, you bare your whole soul… you care deeply about what you create then lay down at the table. It’s the act, the expectation, the feeling of happiness and utter selflessness that permeates in the final product that reveals a truly magical feeling and taste.

Persian Meringue Nests with Rhubarb CurdPersian Meringue Nests with Rhubarb CurdPersian Meringue Nests with Rhubarb Curd

These Persian Meringue Nests have been in the back of my mind for months. I recently purchased a large quantity of Persian fairy floss to trial late back in December and finally decided to use it last weekend.

Light, delicate and fragrant, Persian Meringue Nests with Rhubarb Curd are utterly delicious and make for a simple yet romantic dessert. The meringue nests have a brilliantly crisp exterior and a soft, chewy, marshmallow like interior that is lightly flavoured by a hint of rose.

Persian Meringue Nests with Rhubarb CurdPersian Meringue Nests with Rhubarb CurdA tart rhubarb curd flavoured by nothing more than pink peppercorns and rose is then spread into the meringue cavities. Though the fragrance of rose and peppercorn here is subtle, barely apparent. A mouthful secret between both you and meringue. 

A generous amount of musk flavoured Persian fairy floss along with some dehydrated pomegranate kernels and organic rose petals is then sprinkled over the meringue nest tops for a delicate garnish. Delicate, enticing and ethereal.

Persian Meringue Nests with Rhubarb Curd

Persian Meringue Nests with Rhubarb CurdPersian Meringue Nests with Rhubarb Curd are pure, simple and slightly fragrant – both in sight and in taste. The rich musk like meringues and tartness of the curd balance out in sweet unison. Share these meringue nests with someone you love, whether it be a significant other, close friend, or all by yourself.

I served these Persian Meringue Nests to close out a decadent dinner of wild mushroom risotto.  And in that moment, I thought how lucky I am to have someone I love. Someone to cook for. Someone, who like me, loves to eat, celebrate and appreciate.ersian Meringue Nests with Rhubarb Curd

Persian Meringue Nests with Rhubarb CurdPersian Meringue Nests with Rhubarb Curd

Persian Meringue Nests with Rhubarb Curd
 
Serves: 8
Ingredients
  • 8 egg whites, cold
  • 2 ½ cups caster sugar
  • Pinch of salt
  • 1 tablespoon rose water extract
  • 1 bunch rhubarb, trimmed, coarsely chopped
  • ¾ cup caster sugar
  • 1 tablespoon water
  • 1 tablespoon rose water extract
  • ⅛ tsp. pink peppercorns, lightly crushed
  • 4 egg yolks, lightly whisked
  • 125 g / 4.4 oz. unsalted butter, softened and cubed
  • Roses and crystallized petals, dehydrated pomegranate kernels, persian fairy floss / for decoration
Instructions
  1. To make the meringues, preheat an oven to 90 C / 200 F. Line 2 baking sheets with paper and set aside.
  2. In the bowl of a stand mixer on medium to high speed, combine the egg whites, sugar and salt, roughly 5 minutes. The mixture should be very thick and grainy. Remove the bowl and place it over a double boiler set over medium to low heat. Stir with a rubber spatula until all the sugar has dissolved, roughly 15 minutes. Brush the sides down as you go to make the sugar is melted and no grains remain. Once melted, stir in the rose water extract.
  3. Once the mixture is completely smooth, put it back into the bowl of a stand mixer and beat with the whip attachment on high speed. Beat until the egg white mixture is thick, glossy and the bowl is room temperature when touched.
  4. Use two spoons to create meringue nests on the lined baking sheets, making indents in the centre of the mounds. Bake the meringues for 1 ½ hours. Turn off from the heat and allow the meringues to sit in the oven for 30 more minutes. Remove from the oven and let cool completely.
  5. For the curd, place the rhubarb in a saucepan. Add ¼ cup of the caster sugar, water, rose water extract and crushed pink peppercorns. Cover and cook over low heat, stirring occasionally, for 10 minutes or until the rhubarb has softened completely. Use a stick blender to then blend the mixture into a smooth puree.
  6. Set the mixture over a double boiler. Add the egg yolks, butter and remaining ½ cup of sugar and whisk well to combine. Cook, whisking over low heat for 15 minutes or until the mixture has thickened and holds a trail. Set aside to cool to room temperature before covering closely with plastic wrap and chilling in the fridge prior to assembly.
  7. Once the meringues and curd are both cool, fill the meringues with the rhubarb curd. Decorate according to personal preference – I used Persian fairy floss, crystallized roses, rose petals and pomegranate kernels.

Persian Meringue Nests with Rhubarb Curdersian Meringue Nests with Rhubarb Curd

 

82 Comments

  • Reply Nagi@RecipeTinEats March 9, 2016 at 12:10 am

    This recipe can be serve even if it’s not Valentine’s Day. It looks so beautiful and it will make any day special! It’s gorgeously delicious!

  • Reply Andreea July 30, 2015 at 3:25 pm

    Ok, these meringue nests look stunning! And your photos too, what camera and lens do you use?

  • Reply Twenty Tantalising Spring Fruits Recipes | Foodies 100 March 23, 2015 at 9:03 am

    […] Persian Meringue Nests With Rhubarb Curd from Butter and Brioche […]

  • Reply Joana from My Gut Feeling March 1, 2015 at 6:24 pm

    Delicate poetry 🙂 Rhubarb, rose water, meringue… inspiring… thank you!

  • Reply February Rewound | Tasty Joy February 28, 2015 at 1:06 pm

    […] Persian Meringue Nests with Rhubarb Curd are the perfect thing to make for someone special…or […]

  • Reply Neli @ Delicious Meets Healthy February 28, 2015 at 5:00 am

    Thalia, these photos are amazing! I love the styling of these meringue nests! I believe cooking for others is a great way to express your love & care for them, and to create new memories together! Of course, this recipe gets pinned. 🙂

  • Reply Friday faves | 27.02.15 | Make and Tell February 26, 2015 at 9:03 pm

    […] I went all over Japan seeing dessert after decadent dessert and yet these meringue nests take the cake (ha, see what I did there? […]

  • Reply Ilona @ Ilona's Passion February 23, 2015 at 5:07 pm

    I love rhubarb and with meringues that;s great combination of sour and sweet. Lovely photos!

  • Reply Ella-HomeCookingAdventure February 23, 2015 at 2:34 pm

    Wow, the photos and combination of flavors is wonderful. Love meringue desserts.

  • Reply Kim @ Mom, Can I Have That? February 23, 2015 at 5:10 am

    These are simply the most beautiful desserts I have ever seen. The flavor parings and ingredient list are impressive. I would love to try these. Now, I’ll have to look for the Persian Fairy Floss! -Kim

  • Reply Jacqueline {Go Go Go Gourmet} February 20, 2015 at 2:23 pm

    Rhubard is something that I never thought to do in a curd before. I am so excited right now! Gorgeous pictures as well-makes me want to go have a tea party. Pinning.

  • Reply mjskit February 19, 2015 at 2:39 am

    “…everything leads back to food” You’ve got that right! 🙂 What awesomely beautiful lover’s treats!!! My love came a few day ago after emptying the compost and said that the rhubarb is already coming up. Can’t wait until I have enough to make your rhubarb curd….rose water? What a fantastic combo!

  • Reply Amanda / Striped Spatula February 19, 2015 at 2:08 am

    What an absolutely gorgeous post. I’ve not made Rhubarb Curd before, but it’s certainly on my “to do” list now!

  • Reply Amy February 17, 2015 at 5:32 pm

    Stunning! I just love your sense of romanticism!

  • Reply Beeta @ Mon Petit Four February 16, 2015 at 9:11 pm

    gorgeous as usual, Thalia!

  • Reply Ohmydish.com February 16, 2015 at 5:25 pm

    Very chique looking meringues! Thank you for sharing.

  • Reply Jocelyn (Grandbaby cakes) February 16, 2015 at 3:06 pm

    I seriously cannot stop staring at how gorgeous this is!

  • Reply Phi @ The Sweetphi Blog February 16, 2015 at 1:26 pm

    Wow Thalia, these are just absolutely beautiful! I also love the story you told about the celebration of love and food for Valentines day 🙂

  • Reply Gayle @ Pumpkin 'N Spice February 16, 2015 at 1:16 pm

    I’ve never had rhubarb curd before, Thalia! It sounds delicious! And this dish is just gorgeous, with goes without saying! 🙂 Love this sweet treat!

  • Reply Emi Porter February 16, 2015 at 12:55 pm

    Beautiful BEAUTIFUL blog, Thalia! Stunning photos and recipes 🙂 Love it!

  • Reply Tania @My Kitchen Stories February 16, 2015 at 7:21 am

    I really love this combination of tart curd and crunchy nests. Beautiful photos

  • Reply Vy February 16, 2015 at 6:45 am

    Beautiful writing! Thalia, what does Persian fairy floss taste like?

  • Reply JenniferRose @NeuroticMommy February 16, 2015 at 3:08 am

    I am in love with your blog! Everything looks so utterly amazing. Bake for me please lol

  • Reply Wendi Spraker February 16, 2015 at 2:25 am

    Seriously, Those are the most beautiful pictures ever! Thank you also for the kind comments over on my blog. I really needed to see your friendly voice today – you appeared at just the right time! 🙂 Peace, my friend.

  • Reply Ashley February 16, 2015 at 2:12 am

    These are just so so pretty! Rhubard is one of those ingredients that I really don’t use often enough!

  • Reply Zainab February 16, 2015 at 12:15 am

    Oh these are just lovely!! Rhubard on those crispy shells just sounds amazing!

  • Reply Kristen @ The Endless Meal February 15, 2015 at 9:23 pm

    Reading what you wrote about cooking and love reminds me of the movie Like Water for Chocolate. Beautiful.

  • Reply Rachael | Spache the Spatula February 15, 2015 at 9:02 pm

    Oh my goodness, these are fantastic! How completely and utterly gorgeous, Thalia!

  • Reply Serena@foodfulife.com February 15, 2015 at 10:30 am

    So beautiful!!!

  • Reply Cailee February 15, 2015 at 3:01 am

    These look amazing!! WOW! Delicious! …and I love how things relate back to food! 🙂

  • Reply Reiko February 15, 2015 at 12:13 am

    Absolutely beautiful and very chic. So you, Thalia!!

  • Reply Allie | Baking a Moment February 14, 2015 at 3:14 am

    How beautiful and I’m loving all the exotic and complex flavors. You’re making me wish for Spring with that rhubarb curd!

  • Reply Bonnie February 14, 2015 at 2:34 am

    These look so beautiful and delicious. You are the queen of styling, Thalia! Love it!

  • Reply Gabrielle February 14, 2015 at 1:49 am

    There is such a romantic sensibility to all your photos that is lovely and these Persian nests are a great spin on the usual meringues.

  • Reply Mike@TheIronYou February 13, 2015 at 11:23 pm

    Majestic, I can’t find a better word to describe it! 🙂

    • Reply lindsay February 16, 2015 at 12:06 pm

      i really like that word too! and any day is a great to celebrate love. Cooking and baking included!

  • Reply Debs February 13, 2015 at 9:59 pm

    Thalia, these are beautiful. Love the Persian Fairy Floss.

  • Reply Natalie @ Tastes Lovely February 13, 2015 at 7:36 pm

    You are so right, my biggest love language to my husband is thru the food I cook him. And you can guess, I’m cooking for him quite a lot : ) This dessert is so elegant and beautiful. You make the prettiest recipes Thalia! Your recipes and photography is so inspiring to me! Keep it up : )

  • Reply Caroline @ Pass the Cocoa February 13, 2015 at 7:11 pm

    I definitely agree with what you wrote about love and food…there’s something so humble and personal about providing nourishment to someone. Your meringues look delicious, and I love the sugar-coated roses!

  • Reply Jess @ whatjessicabakednext February 13, 2015 at 6:15 pm

    These meringue nests are so beautiful, Thalia. Love the rhubarb curd – so delicious. x

  • Reply Jen @ Baked by an Introvert February 13, 2015 at 5:18 pm

    Thalia, you’re creations are always so stunning! I love these meringue nests. They’re beautiful.

  • Reply Christine @ Cooking with Cakes February 13, 2015 at 3:48 pm

    Thalia you never cease to stun!! Beautiful beautiful 🙂

  • Reply Annie @ ciaochowbambina February 13, 2015 at 3:00 pm

    So so beautiful, Thalia! I don’t know where to look first! Thank you for sharing, my dear!

  • Reply Meghan @ Cake 'n' Knife February 13, 2015 at 2:54 pm

    These nests are simply stunning! I am a huge fan of lemon curd, but I’ve never tried rhubarb curd before. This is going on my list to make this weekend!

  • Reply Barb Bamber February 13, 2015 at 2:35 pm

    Oh my gosh.. so much pink beauty in one post! My favorite color and I love meringues!! I’ll have to find that floss here somewhere.. this would be so lovely for our “stay at home” Valentine’s Day! xx

  • Reply Naina February 13, 2015 at 2:26 pm

    These are stunningly beautiful! And love your photos of course!!

  • Reply Ashley | Spoonful of Flavor February 13, 2015 at 1:18 pm

    Absolutely beautiful! The flavor combination is perfect. I wish I had one of these beautiful little nests for dessert. They are perfect with a cup of tea too!

  • Reply Isolde February 13, 2015 at 1:09 pm

    It is incredible how you combine flavors and textures…and the photos are beautiful

  • Reply Bam's Kitchen February 13, 2015 at 12:57 pm

    Thalia, your Persian meringue nests are so beautiful and I am certain very delicious. Love your food styling! I am like you and for years have called Valentines Day a “Hallmark holiday” but I still love giving the gift of food during the holiday celebrations. Sharing of course!

  • Reply Belinda@themoonblushbaker February 13, 2015 at 12:47 pm

    You have outdone yourself Thalia! Such a heavenly flavour combination to finish any day with especially the 14th. Photography is always stunning and you have capture the love you put into this dessert beauties.

  • Reply Kelly - Life Made Sweeter February 13, 2015 at 11:53 am

    These meringue nests look gorgeous, Thalia! Love the rhubarb filling too, it sounds amazing!

  • Reply Caitlin February 13, 2015 at 11:45 am

    these are so stunning, lady. i love your words and photos.

  • Reply neil@neilshealthymeals.com February 13, 2015 at 11:40 am

    These look amazing Thalia.

    My granny used to grow rhubarb in her garden in Scotland. As kids, we used to enjoy eating it by dipping it into bowls of sugar. So, anything with rhubarb in it, like this, I’m really interested in as it brings back fond memories! Thanks 🙂

  • Reply Tori@Gringalicious.com February 13, 2015 at 9:40 am

    Incredibly lovely, Thalia. I’ve always felt the same about Valentine’s day but am also now starting to appreciate how it leads back to food.

  • Reply Gourmet Getaways February 13, 2015 at 9:25 am

    Wow, another fantastic creation! Now this shows your Valentine side 😉

    Julie & Alesah
    Gourmet Getaways xx

  • Reply Lucy @SupergoldenBakes February 13, 2015 at 8:32 am

    While I totally roll my eyes and cringe inwardly when I see the giant cards and overblown flower arrangements I still enjoy cooking and especially baking for Valentine’s Day. I love your meringues – so beautiful and delicate. I have never come across Persian floss in the UK but would love to try it!

  • Reply Purabi Naha | Cosmopolitan Currymania February 13, 2015 at 7:52 am

    Hi. I came here for the first time. In one word: “beautiful”! I read each line in this blog post and as I started reading, I was lost in a wonderland…such is the magic of your words. Lovely meringue too…I loved the “mouthful of secret” in that. Loved the styling part as well! 🙂

    • Reply thalia February 13, 2015 at 8:08 am

      That is such a compliment, thank you.

  • Reply Kristin @ Tasty Joy February 13, 2015 at 7:13 am

    Yes, everything does always seem to lead back to food 🙂 These nests are lovely, and I think ethereal is the perfect word for them!

  • Reply Mariah @ Mariah's Pleasing Plates February 13, 2015 at 5:38 am

    Beautiful photos as always Thalia! And I loved reading this post. You write so well. Pinned =)

  • Reply Maggie February 13, 2015 at 5:20 am

    I’m not so into the commercialized Valentine’s day either, but I always enjoy cooking something special for any celebration. I believe that food brings people together, it’s a great way to share love, and it helps bringing back treasure memories.
    Your photos are gorgeous as always, and the rhubarb curd is such exotic and delicious! 🙂

  • Reply Tieghan February 13, 2015 at 4:29 am

    Just do gorgeous!

    • Reply Tieghan February 13, 2015 at 4:30 am

      Oops, meant to say just so gorgeous!

  • Reply Carolyn February 13, 2015 at 4:25 am

    I have NO idea what Persian fairy floss is but I do love rhubarb and making it into curd is just a delectable idea.

  • Reply Kathleen @ yummy crumble February 13, 2015 at 3:35 am

    These are so gorgeous and I’ve been dying to try Persian Fairy Floss. I’ve heard so much about it. These are so lovely!

  • Reply Sugar et al. February 13, 2015 at 3:12 am

    I have the same feelings about Valentine’s Day Thalia! I love meringue so much and I wish I could eat these off the screen. They are so pretty and elegant!

  • Reply marcie February 13, 2015 at 3:08 am

    These are a work of art, Thalia, and that rhubarb curd with pink peppercorns and rose sounds like something I need to try very soon! Pinned. 🙂

  • Reply Erin @ Miss Scrambled Egg February 13, 2015 at 3:06 am

    Your pictures tell such a beautiful story. I love the roses and your china is gorgeous. Food is the best part of Valentine’s Day and you captured your meringues wonderfully.

  • Reply Arman @ thebigmansworld February 13, 2015 at 2:34 am

    I swear Thalia- You’re blog is the edible version of Vogue.

    • Reply thalia February 13, 2015 at 3:48 am

      That is just the greatest compliment ever Arman, thank you x

  • Reply Kathy @ olives & garlic February 13, 2015 at 2:24 am

    You make stunningly beautiful desserts Thalia. I salivate every time I come over to your blog.

  • Reply Rachel (Rachel's Kitchen NZ) February 13, 2015 at 1:29 am

    Oh, you do make the prettiest desserts – Thalia.

  • Reply All that's Jas February 13, 2015 at 1:24 am

    Your desserts always look so delicate! Love the styling too!

  • Reply Marissa | Pinch and Swirl February 13, 2015 at 1:14 am

    These little nests are darling and rhubarb curd!?! I’m smitten.

  • Reply Christina @ Bake with christina February 13, 2015 at 12:55 am

    Oh man this is SO beautiful! And such amazing photography! Pinned 🙂

  • Reply Martina @ KetoDiet February 13, 2015 at 12:32 am

    Absolutely beautiful pics! I love meringues and these flavours!

  • Reply fanny February 13, 2015 at 12:27 am

    Not sure where to lay my eyes on….the roses or the meringue? Both are stunningly beautiful!

  • Reply Maureen | Orgasmic Chef February 13, 2015 at 12:06 am

    How lovely and the photos make me want to dash into the kitchen and make some meringue nests!

  • Reply Mira February 12, 2015 at 11:57 pm

    These meringue nests look beautiful and the filling sounds fantastic Thalia! Thanks for sharing , pinned of course 🙂

  • Reply June Burns February 12, 2015 at 10:41 pm

    Such a gorgeous dessert, as usual! I love the use of pink peppercorns, very interesting 🙂

  • Reply AIMEE@ twiggstudios February 12, 2015 at 9:01 pm

    These look great I love the photos xxx

    • Reply thalia February 12, 2015 at 9:15 pm

      Thank you my dear, I have a new dslr so I’m trying out a few new styling ideas x

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