Meringue pie recipe with photos step by step

How to cook meringue correctly?

There are only a few rules for successfully preparing meringue:

1. Perfectly clean and dry dishes, without the slightest hint of grease.
2. The best temperature for whipping is 20-25 degrees. This applies not only to proteins, but also to dishes.
3. The smaller the grains of sugar, the better and faster the foam of the proteins is whipped, so many confectioners replace granulated sugar with powdered sugar in the same amount.
4. You need to start the beating process at low speeds, gradually adding speed. Then the protein foam turns out to be more fluffy and stable. For the same purpose, at the initial stage of the mixer operation, add a small pinch of fine-grained salt to the whites.

Knowing these simple rules, anyone can prepare a wonderful meringue pie, even the first time, according to the recipes given below, and please your loved ones with wonderful tea pies.

With berries

A simple shortbread pie with meringue can be prepared not only with fruit, but also with any small berries of your choice: it could be blueberries or raspberries, red or black currants, wild berries (cranberries, lingonberries, honeysuckle). You can also mix two types of berries.

To prepare shortbread dough, you need to mix three yolks with 180 grams of butter and 120 grams of sugar, grind until a homogeneous consistency is obtained. Then add one and a half cups of flour and knead the dough. Wrap it in plastic and place it in the refrigerator for half an hour.

When the dough is ready, roll it out into a thin layer and place it in a baking dish, forming sides. Prick in several places and place in the oven for 20 minutes using a temperature setting of 200 degrees. Then place the berry filling inside, cover it with meringue and put it back in the oven for 20 minutes until the top layer browns. In this case, the temperature remains the same for the first 8 minutes, and then it should be reduced to 170 degrees. Then turn off the oven, open the door slightly, but leave the pie inside until it cools completely so that the meringue reaches the desired state.

How to Make Polish Apple Pie with Meringue and Crumbs

1. First of all, peel the apples and remove the cores.
2. Grate the apples, place in a saucepan, add 50 g of sugar and cinnamon. You will also need a tablespoon of water to prevent the apples from burning. Cover the pan with a lid, put on fire and cook for 10 minutes over low heat. Then open the lid and let the excess liquid evaporate. Focus on the variety of apples; some will give more juice, some less. After this, leave the filling to cool and start preparing the dough.
3. Separate the whites from the yolks and put them in the refrigerator for a while. Add soft butter to the yolks and beat the mixture with a whisk.
4. Add a tablespoon of sugar, salt and flour sifted with soda to the mixture.
5. Knead the dough well; if there is not enough flour, you can add a little. Divide the dough into 2 parts: 2/3 and 1/3. Place the smaller part in the freezer, and wrap the larger part in film and put it in the refrigerator for 30 minutes.
6. 5 minutes before cooking, remove the whites from the refrigerator, beat them until fluffy white foam, then gradually add the remaining sugar, continuing to beat until the whites become dense and stick to the walls of the blender bowl or on the whisk.
7. Prepare a mold with a diameter of 22-24 cm, line the bottom with parchment paper, you can close the paper with a rim. Remove the dough from the refrigerator and form it into a basket with sides 3 cm high. Place the cooled apple filling on the bottom. Break off half of the dough that is in the freezer and grate it directly on top of the filling.
8. Then lay out the whipped whites (meringue) and grate the remaining dough on top.
9. Preheat the oven to 170 degrees and bake the pie for 45 minutes until the crumbs on top are golden brown. Then turn off the oven and leave the pie in it for another 30 minutes.

When the Polish apple pie with meringue and crumbles has cooled, cut it into portions and serve.

Enjoy your tea.

Lemon tart with protein peaks

A fragrant meringue pie for morning tea can be made from lemons, which will definitely not leave lovers of fragrant pastries indifferent. The list of required ingredients is quite simple:

• 4 eggs;
• 120 grams of butter;
• 260 grams of flour;
• 1 large lemon;
• 230 grams of sugar;
• 1 glass of water;
• 1 tbsp. l. starch;
• 70-80 grams of powdered sugar;
• three tbsp. l. sour cream.

Grind the flour with butter until crumbly, then add powdered sugar, sour cream and one egg. Knead the plastic dough and put it on the bottom of the mold, simultaneously forming sides for the filling, and then put it in the freezer for 15-20 minutes. Then line the inside of the dough with pastry paper or foil, pour a weighting agent inside (it can be beans or any cereal), place the pan with the dough in the oven and bake for ten minutes at 220 degrees. Next, remove the foil with the beans and continue baking for the same amount of time.

Apple PIE with Meringue | THE MOST DELICIOUS!! |Apple pie with meringue

Delicious apple pie! Crumbly shortbread dough, juicy filling with sourness and protein foam that melts in your mouth, with a light crispy crust! Try it, and it will become your favorite;) When subscribing to my channel, be sure to click on the bell so you don’t miss new videos! ✔ Subscribe to my channel goo.gl/1n22Fm ✔ Instagram instagram.com/shobytinskay ✔ My VKontakte group vk.com/club111064255 ✔ My Facebook group goo.gl/4e892H ✔ My group in Odnoklassniki ok.ru/blogdomokh

************************************* Apple pie with meringue (tin with a diameter of 26 cm)

Shortbread dough: 3 yolks 60 gr. sugar 120 gr. butter, room temperature 220 gr. wheat flour 1 tsp. baking powder pinch of salt

Filling: 600 gr. apples (3 pieces, large) 30 gr. raisins 70-80 gr. frozen berries (strawberries, raspberries, currants) 1/2 tbsp. sugar 1/2 tbsp. butter

Meringue: 3 egg whites 130 gr. sugar a pinch of salt

Crumb: 1 tbsp. wheat flour (15 gr.) 1 tsp. butter (5 g)

* Let the cake cool in the mold, then you can remove it from it and cut into portions ********************************* **** Apple pie with meringue (shape 26 cm in diameter)

Shortcake: 3 yolks 60 gr. Sahara 120 gr. butter, room temperature 220 gr. wheat flour 1 tsp baking powder a pinch of salt

Filling: 600 gr. apples (3 pcs, large) 30 gr. raisins 70-80 gr. frozen berries (strawberries, raspberries, currants) 1/2 tbsp. Sahara 1/2 tbsp. butter

Meringue: 3 protein 130 g. Sahara a pinch of salt

Chit: 1 tbsp. Wheat flour (15 gr.) 1 tsp butter (5 gr) ************************************ * * Note: In 1 glass of 250 ml: 160 g of flour and 220 g of sugar In 1 tablespoon 20 g of sugar Everyone’s spoons are different, so there will always be an error, I weigh it according to my own. I recommend using scales. ***************************************** You need to bake the pie in a preheated oven at 200°C - 5 ...10 minutes and another at 170°C - 40 minutes. Baking time and temperature depend on the features of your oven. ********************************** Recipes for sweet pies on my channel youtube.com/watch?v=SOPMnyZDqN ...

Recipes for cupcakes and muffins on my channel youtube.com/watch?v=D5jM_pJBvd… ********************************* **** Make your family and friends happy!!

************************************ Production Music courtesy of Epidemic Sound ES_Pandemonium (Tribute Version) — Mondays ES_Pandemonium (Tribute Version) (Instrumental Version) — Mondays ************************************ #pie #apple_pie #pie_with_meringue #Shobutinskaya

What's next?

Squeeze the juice from the lemon and mix it with water, add 150 grams of sugar and the zest, previously removed from the fruit. You should also add a spoonful of butter. Bring the resulting mixture to a boil. In a separate cup, mix starch and 2 tbsp. l. cold water, pour the resulting mixture into the lemon cream, stir thoroughly. Beat the egg yolks with a whisk until smooth and add half the lemon mixture to them.

When it becomes monotonous again, pour out the rest, stir and put on medium heat. Stirring until thick, then cool. Beat three whites with the remaining sugar into a stable foam. Pour the filling onto the pie base, place the meringue on top, spooning it into peaks, and return the dessert to the oven for another 15 minutes, lowering the temperature to 170 degrees. When the time is up and the oven timer turns off, open the door slightly, but do not take the cake out for another 20 minutes. This meringue pie in the photo looks very appetizing, doesn’t it?

Making meringue pie

Step 1: Prepare the dough.

First you need to knead the dough. But for this you need to prepare all the ingredients. Namely, separate the egg white from the yolk, put the white in the refrigerator, we will need it to prepare the meringue. Grind the butter using a coarse grater. Now prepare the surface or bowl in which you will knead the dough. Pour out the flour and make a depression in the middle, a kind of hole, into which place all the ingredients specified in the recipe for preparing the dough. After this, mix everything until smooth. It is advisable to do this quickly so that the dough does not have time to warm up. At the end, form it into a bun and pack it in cling film. Let the dough cool in the refrigerator for 30 minutes.

Step 2: Bake the crust.

Free the chilled dough from the film and roll it out, knead it to the size of your mold. By the way, grease the mold with a small amount of butter, then place the dough in it. Carefully cut off the excess edges with a knife and give the future cake a beautiful shape. Make several holes in the bottom with a fork. Lay parchment paper on top of the dough and pour beans, level it with your hands so that it evenly covers the entire bottom of the mold, and, accordingly, the bottom of the cake. Preheat the oven to 200 degrees and place the mold with the dough for 10 minutes. Then carefully, using oven mitts, remove the cake, remove the press from the beans and bake for another 5 minutes. The finished cake is the base for the cake. After baking, it needs to cool to room temperature, but in the meantime, start preparing the filling.

Step 3: Prepare the lemon filling.

Rinse the lemons under running warm, almost hot water. Then remove the zest from clean fruits using a grater. Set the zest aside, divide the lemons into two parts and squeeze the juice out of them, avoiding the seeds and pulp. In a metal bowl, mash the butter with a fork and mix it with sugar. Whisk the mixture, add lemon juice, zest and eggs. The main thing is don't stop stirring. Beat the mixture until it turns into a homogeneous cream. Pour some cold water into the pan and place a bowl with lemon cream in it so that it is convenient for you to stir and you do not get burned by the steam. Having built a water bath in this way, continue to cook the mixture until it thickens. When this happens, remove it from the bath and let it cool, just like the cake.

Step 4: Place the filling on the pie.

When the lemon curd has cooled, spoon it onto the crust using a tablespoon. Now you can start preparing the meringue.

Step 5: Prepare the meringue.

Prepare the bowl and mixer attachments in advance by chilling them in the refrigerator. Now take out the remaining egg whites from preparing the crust and place them in a mixer bowl. Beat them until white, then add sugar and continue whisking until a white thick foam forms. After you remove the whisk from the whites whipped with sugar, the mass will stretch and take the shape of a so-called sharp peak.

Step 6: Bake the meringue pie.

Place the raw meringue on top of the lemon filling, meanwhile preheating the oven again, but to 175 degrees. Place the lemon curd and meringue topped pie in the oven for 10-15 minutes, or until the meringue is golden brown. Then remove the pie and cool at room temperature for 30 minutes before serving.

Step 7: Serve the meringue pie.

Serve the finished meringue pie directly in the mold, cutting it into pieces, starting from the center. Offer unsweetened black or green tea for dessert and enjoy the taste of the pie and compliments on you and your culinary abilities. Bon appetit!

Tips for the recipe:

– Instead of beans, you can also use dry rice.

– It is best to serve the pie no earlier than 3 hours after finishing cooking.

– You can also not completely cover the pie with meringue, but, say, put it around the edges using a pastry bag, and decorate the remaining area with thin slices of candied lemon.

Raspberries under the snow

This meringue pie recipe is one of the fastest, as it takes no more than forty minutes to prepare, taking into account the dough and baking, so it can also be called the “Guests on the Doorstep” pie, as it often helps out housewives during the unexpected arrival of guests. To prepare it you will need a little:

1. For the shortcrust pastry base: grind three yolks with 1.5 tbsp. l. granulated sugar until the mass turns white. In a separate bowl, grind two hundred grams of margarine and two cups of flour into crumbs, and then combine it with the egg mass. Line the bottom of the springform pan with the resulting dough, forming a layer 6-8 mm thick, not forgetting to form sides for the pie at least three centimeters high. Pierce the dough in several places to prevent it from puffing up and place in the oven for ten minutes, set the temperature to 190 degrees.
2. When the sand base is baked, remove it from the oven, put three hundred grams of raspberries in it, sprinkle with 100 grams of sugar and 1 tbsp. l. starch (it is better to mix them together first). Place three egg white meringue and 150 grams of powdered sugar on top of the pie and return it to the oven for another period of time.

Next, turn off the oven, but keep the doors closed for another twenty minutes: the meringue pie should reach perfect condition. Only then carefully release it from the mold and cut it into portions.