Strawberry meringue pies

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.

Strawberry-meringue-436

Method:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Ingredients - Makes 4

FOR THE PIE CRUST

  • 250g lemon shortbread
  • 150g butter, melted
  • FOR THE MOUSSE
  • 200g strawberries
  • 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
  • 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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