I only have time for clouds and meringues – Hortência Grigóstomo
Meringue pie with red fruits jam
The recipe is taken and modified from - Great British Chefs
- Italian meringue
- 286 g granulated sugar
- 72 g of water
- 144 g pasteurized egg whites
- 200 g flour
- 2 tbsp powdered sugar
- 1 egg size L
- 100 g unsalted butter, cold
- Red fruits jam
- Red fruits of your choice
First, put the water and then the sugar in a saucepan.
Allow to reach 114 °C but do not turn off the heat.
When it reaches 114 °C, we start to beat the egg whites in a stand mixer fitted with a whisk attachment.
Once your sugar syrup reaches 121 °C, pour the sugar syrup into the bowl where the egg whites are and beat at high speed. The Italian meringue is ready when you notice that the bowl is cold (uniform) and that the meringue gets stiff peaks.
In a food processor, incorporate the flour, butter, and powdered sugar until you get a texture like breadcrumbs. It is preferable to take short pulses with your food processor, not to overheat the dough since it has butter.
Aside, beat the egg with 1 tablespoon of water and gradually add to the flour mixture. When you get a ball you can take it out of the robot.
Wrap the dough with plastic wrap and leave it in the fridge for 30-45 min.
When the dough is ready and more rigid, preheat your oven to 200 °C. Grease the tray where you are going to place the dough. You can make it in individual muffin mold or a whole muffin tray and cut it like a flower shape or just a round shape...
Roll the dough and leave at least a thickness of 1 cm.
Place the dough into the tray, press lightly, prick the dough with the teeth of a fork.
In each form, apply a piece of aluminum foil and place the ceramic balls on the top of the aluminum foil to prevent the dough from swelling. Put in the oven for 5 minutes.
Remove the aluminum foil and put it back in the oven for another 5 minutes until golden.
Allow cooling before adding the jam and the meringue.
In a saucepan, place the berries and sugar.
Bring to medium heat for 30 minutes until you reach the point.
Start by placing the jam and then with the help of a pastry bag, apply the meringue on the top. If you don’t have a pastry bag you can use a spoon or spatula.
With a torch scorch the meringue or place the meringues under a medium grill in the oven just to broil a little bit.
Before you make the meringue, clean the bowl and whisk attachment with lemon or white vinegar to take all the grease.