RHUBARB CUPCAKES WITH ALMOND COOKIES

INGREDIENTS:

CUPCAKE
250 g sugar
200 g flour
150 g soft butter
4 eggs
2 tsk baking soda
200 g rhubarb
100 g almond cookies

ALMOND COOKES
70g almonds
160g sugar
1 egg white

MERINGUE
3 egg whites
170 g sugar
Pink food coloring

Cut the rhubarb into 0,5 inch pieces and put them in a bowl. Set aside.

Heat your oven to 320°F/160°C and put the sugar and almonds in a blender and blend until it's very fine. Then add the egg white and blend again until it's kinda like a paste. Put the paste into a piping bag and pipe small dots onto the baking tray with baking paper. Remember to leave a bit of room between the cookies as they float out. Bake for 20 minutes until they are light golden on the sides. Set aside.

Whip the soft butter and sugar until it's light and fluffy. Add the eggs and mix again, until light and fluffy. Add flour and baking soda and mix. Now you can add the rhubarb and the liquid from the rhubarbs and fold it into the batter. Take your almond cookies and break them into smaller pieces and add them to the batter. Spoon the batter into the cupcake liners and bake for 20 minutes at 360°F/180 °C. When the cupcakes are done set aside to cool completely.

Pour your egg whites into a clean bowl and beat on low speed until it starts to foam up. Now beat on highest speed and slowly start to add the sugar a bit at the time. Keep beating until your meringue is glossy, have stiff peaks and no sugar grains left. If you want to, you can now add a bit of pink food coloring. Put the meringue in a piping bag fitted with a wide circular tip. Pipe the meringue onto the cupcakes.

Enjoy.

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