A crisp Italian meringue filled with a fresh rhubarb puree flavored with orange zest.
Preheat the oven to 145'C.
Make the macaroon shells: place the ground almonds and the icing sugar in a food processor and mix to give a fine, lump-free powder.or use a fine sieve.
Place the water and the caster sugar in a saucepan and heat to 118'C. Whilst this mixture is heating, whisk 75g of egg whites. Once the sugar has reached 118'C, add it to the egg whites and whisk until the mixture cools down. Add the food colouring and mix gently.
Add the remaining egg whites to the icing sugar and almond mixture and mix well until you obtain a paste , Add a spoonful of the meringue mixture at the time and fold it in. Once the mixture reaches the ribbon stage, place it in a piping bag and then pipe the macaroons on to a lined baking sheet. Gently tap the baking tray down on to the work surface. Transfer to the oven and cook until the macaroons feet are created, after that keep on opening the oven door every minute or two to turn the macaroons. Macaroons are ready when they don't stick in the paper anymore , it'll take around 12/15min.
Heat the oven to 160*C
Wash and dry the rhubarb and cut into 5cm pieces and place in a bowl with the sugar and agar.
Zest the orange into the bowl and mix this all together.
Place this all on a tray and wrap tightly with tin foil.
Place in the oven and cook for 20-25 minutes.
Remove from the oven and check that the rhubarb is soft.
Place the rhubarb and syrup in a blender and blitz until smooth.
Set aside until thoroughly chilled.
When ready to use, blitz again and a nice gel consistency should be obtained.
Use a piping bag or small spoons to fill the macaroons.
«You can adjust the quantity of sugar if you like it more sweet or tart. Forced rhubarb is best used for this as it has a lot less fibrous texture. »