Wednesday, 21 April 2010
Recipe: Delicious strawberry meringue pies
Strawberries and meringue are make the perfect dessert. The toasted Italian meringue topping is reminiscent of marshmallows toasted on a barbecue.
✦ Blitz the shortbread to fine crumbs in a food processor. Add the melted butter and mix. Press the cookie crumb mixture into the prepared pans, so that the sides and the bases are completely covered. Chill.
✦ For the mousse, place the strawberries in a saucepan with the sugar, vanilla extract and 100ml water and simmer until the fruit is soft. Pass the mixture through a sieve. Return the strawberry syrup to the pan and heat gently, then sprinkle in the gelatine and whisk in. Cool.
✦ Place the cooled syrup and cream in a bowl and whip to soft peaks. Divide the mousse between the pie crusts and chill
✦ To make the meringue, heat the sugar, syrup and 4tbsp of water in a pan until the sugar has dissolved, then bring to the boil.
✦ Whisk the egg whites to stiff peaks. Gradually pour the hot syrup into the egg whites in a thin stream and whisk until the meringue cools; this will take about 10 minutes. Spoon meringue into a piping bag.
✦ Remove the pies from the refrigerator and top the mousse with the chopped strawberries. Pipe the meringue onto the pies in high peaks or swirls. Lightly brown the meringue with a blow torch or under a hot grill. Serve immediately.
FOR THE PIE CRUST
250g lemon shortbread
150g butter, melted
FOR THE MOUSSE
100g caster sugar
1 tsp vanilla extract
12g powdered gelatine
300ml double cream
FOR THE MERINGUE LAYER
150g caster sugar
60ml golden syrup
3 egg whites
8cm cake pans, greased
Recipe courtesy of: Sweetie Pie by Hannah Miles