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
in the refrigerator for at least 3 hours.

✦ 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.



Makes 4


250g lemon shortbread

150g butter, melted


200g strawberries

100g caster sugar

1 tsp vanilla extract

12g powdered gelatine

300ml double cream


150g caster sugar

60ml golden syrup

3 egg whites

250g strawberries

4 loose-bottomed

8cm cake pans, greased

Top tip:
Don't worry, when making the mousse, that the mixture does not form stiff peaks; it will set in the fridge

Recipe courtesy of: Sweetie Pie by Hannah Miles

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