Recipe Rhubarb Pavlova

INGRÉDIENTSMeringue Cups

Roasted Rhubarb

Vanilla Whipped Cream

PRÉPARATIONPrepare the Meringue Cups

Preheat the oven to 225 degrees Fahrenheit. Using a large glass, trace six large circles (about 3 inches in diameter) on a large sheet of parchment paper. Place the parchment paper on a large baking sheet, pencil-side down.
Place the egg whites in the clean, grease-free bowl of a stand mixer fitted with the whisk attachment. Beat on low speed for 1-2 minutes, or until the egg whites are foamy. Increase the speed to medium and continue beating for another 1-2 minutes. Slowly begin sprinkling in the granulated sugar while continuing to beat on medium speed. Increase the speed to high and beat until the meringue reaches stiff peaks.
Whisk the vanilla bean paste. Place the meringue in a pastry bag fitted with a star tip.
Starting in the center of the circle, pipe a layer (about 1/2" thick) of meringue.
Trace the edges of the circle four times to form the sides of the meringue cups.
Repeat until all the meringue cups are formed.
Immediately (and carefully) place the meringue in the oven and bake for 1 hour and 30 minutes. Once baked, turn off the oven and let the meringues dry in the hot oven for an additional 20-30 minutes.
The meringue should be crisp, firm, and not sticky. If the meringue is wet or sticky (which can depend on humidity levels), let it bake for 10-15 minutes longer.
Remove the meringue cups from the parchment paper and set aside.

Rhubarb Roasted

Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or aluminum foil.
Toss the rhubarb with the sugar, orange juice, and zest. Let the mixture sit for 10-15 minutes to macerate.
Roast the rhubarb for 15-20 minutes, or until cooked through but still holding its shape. Remove and cool completely.

Vanilla Whipped Cream:

Combine the heavy cream, powdered sugar, Grand Marnier, and vanilla bean paste. Whip to soft peaks.

Assembly

Just before serving, fill the meringue cups with whipped cream and Top with roasted rhubarb pieces. Garnish with orange zest. Serve immediately.
The meringue shells can be made up to a day or two in advance and stored in an airtight container at room temperature (preferably with a silica gel packet to keep moisture out).