Bakery products

Meringue Pie


Ingredients for Making Meringue Pie

For the test

  1. Wheat flour 1.5 cups
  2. Butter 200 grams
  3. Eggs (yolk) 3 pieces
  4. Sugar 0.5 cup
  5. Baking powder 1 teaspoon
  6. Salt 1 pinch

For filling

  1. Lemon 5 pieces
  2. 4 eggs
  3. Butter 150 grams
  4. Sugar 1.5 cups

For meringues

  1. Eggs (protein) 3 pieces
  2. Sugar 0.5 cup

For baking cakes

  1. Dry beans 2 cups
  • Main Ingredients Eggs, Butter, Flour, Sugar
  • Portion4-5
  • World Cuisine

Inventory:

Deep bowl, fork, cling film, fine and coarse grater, baking dish, parchment paper, kitchen knife, cutting board, citrus juice squeezer, whisk, mixer, mixer bowl, shallow pan, metal bowl, tablespoon, hot pot holders .

Making meringue pie:

Step 1: Cook the dough.


First you need to knead the dough. But for this it is necessary to prepare all the ingredients. Namely, separate the egg white from the yolk, put the protein in the refrigerator, we will need it for cooking meringues. Grind butter with a coarse grater. Now prepare the surface or bowl in which you will knead the dough. Pour out the flour and make a recess in the middle, a kind of hole in which place all the ingredients specified in the recipe for making the dough. After that, 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 a gingerbread man from it and pack it in cling film. Put the dough to cool in the refrigerator for 30 minutes.

Step 2: Bake the cake.


Free the chilled dough from the film and roll it, mash to fit your shape. And the form, by the way, is greased with a small amount of butter, then put the dough in it. Carefully cut off the excess edges with a knife and give the future cake a beautiful shape. Make a fork with a few punctures at the bottom.
Lay parchment paper on top of the dough and sprinkle the 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 form with the dough on 10 minutes. Then carefully, using the kitchen tack, get the cake, remove the bean press and bake again 5 minutes.
Ready cake - the basis for the cake. After baking, he needs to cool to room temperature, and for now, prepare the filling.

Step 3: Cook the lemon filling.


Rinse lemons under a stream of warm, almost hot water. Then remove the zest from pure fruit, using a grater for this. Set the zest aside, and divide the lemons into two parts and squeeze the juice out of them, preventing seeds and pulp from getting into it.
Mash butter with a fork in a metal bowl and mix with sugar. Whisk the mixture with a whisk, add lemon juice, zest and eggs. The main thing is do not stop interfering. Beat the mixture until it turns into a homogeneous cream.
Pour some cold water into the pan and place a bowl of lemon cream in it so that it is convenient for you to mix and you will not be scalded with steam. Having built a water bath in this way, continue to prepare the mixture until it thickens. When this happens, remove it from the bath and let it cool just like the cake.

Step 4: Put the filling on the cake.


When the lemon cream has cooled, put it with a tablespoon on the cake. Now you can start cooking meringues.

Step 5: Cook the meringues.


Prepare the bowl and nozzles for the mixer in advance by cooling them in the refrigerator. Now remove the egg whites remaining from the cake preparation and place them in the mixer bowl. Beat them until white, then add sugar and continue to beat until a thick white foam develops. After you take the whisk out of the whipped proteins with sugar, the mass will stretch and take the form of the so-called sharp peak.

Step 6: Bake a meringue pie.


Put the raw meringues on top of the lemon filling, meanwhile reheating the oven again, but before 175 degrees. Place the cake covered with lemon cream and meringue in the oven on 10-15 minutes, or until the meringue is golden brown. Then remove the cake and refrigerate at room temperature for 30 minutes before serving.

Step 7: Serve the meringue pie.


Serve the finished meringue pie directly on the table, cutting it into pieces, starting from the center. Offer unsweetened black or green tea for dessert and enjoy the taste of the cake and compliments to you and your culinary skills.
Enjoy your meal!

Recipe Tips:

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

- It is best to serve the pie no earlier than 3 hours after the end of cooking.

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