Shortbread pie with meringue and chocolate. Step-by-step recipe with photos

Meringue pie is a delicious and unusual pastry. Most often, such pies are baked at home from shortcrust pastry with a filling in the middle and a cloud of snow-white meringue on top. Various fruits, berries, curd mass, etc. are used as filling. Fruits are cut into slices or processed into puree. Meringue is made from egg whites beaten with sugar. Meringue pie recipes will ensure zero waste production. The yolks are placed in the dough, and the whites are used to make meringue cream. As a result of all the efforts, you get very tasty tender meringue pies, a dish that few people will refuse.

Juicy pie with meringue and wild berries

Recipes for meringue pies turn out surprisingly tasty and juicy. Very quickly, a set of simple products turns into exquisite shortbread pastries.

Ingredients for the crust:

  • 3 yolks;
  • 180 gr. butter;
  • 6 tbsp. Sahara;
  • 1.5 tbsp. wheat flour.

Filling ingredients:

  • 3 squirrels;
  • 110 gr. cranberries;
  • 5 tbsp. granulated sugar:
  • 180 gr. blueberries

Cooking instructions:

  1. The pie with meringue on top is made from shortcrust pastry. To do this, beat softened butter, yolks and sugar with a mixer. Then add the sifted flour and knead the stiff dough. We form a ball out of it, wrap it in film and place it on the refrigerator shelf for 20 minutes.
  2. Preparing the filling involves sorting, washing and drying the fruits. Grind in a blender until pureed. Add a spoonful of granulated sugar and beat thoroughly with a mixer until all the grains dissolve.
  3. Roll out the chilled dough into a sheet. Carefully transfer the sand base into a mold with sides. We cover the pan and form sides so that the filling does not spill out. To prevent the dough from bubbling up in the oven, it must be pricked frequently with a fork.
  4. Place the workpiece in the oven; the baking process lasts 30-40 minutes. Then we take out the cookies and cool them. Spread wild berry puree onto a warm base and place a cloud of whipped egg whites on top.
  5. Place the shortbread pie with meringue on top in the oven for 15 minutes until the whipped whites are lightly browned. Turn off the heat and, without opening the door, keep the pie in the oven for another couple of hours. After this, the meringue on top will have an appetizing crunch, and the shortbread pie inside will remain juicy and tender. Bon appetit everyone!

Apple pie with meringue

A very simple version of apple pie. This pastry can be considered special due to the presence of meringue. It gives the dish a spicy note and an appetizing crispy crust.

Ingredients:

  • 1 tbsp. granulated sugar;
  • 200 gr. butter;
  • 1 yolk;
  • 2 squirrels;
  • 260 gr. wheat flour;
  • 5 large apples;
  • 0.5 tsp soda;
  • 1 pinch of salt;
  • 0.5 tsp cinnamon in powder form.

Cooking diagram:

  1. To bake apple pie with meringue yourself, place pieces of butter in sifted flour and rub them into crumbs. Add the yolk, salt, soda and quickly.
  2. Now we tear off a piece of dough and distribute it on a baking sheet in a layer of 0.5 cm. And so we stretch each piece with our hands and connect it together. This cutting of dough is called “patchwork”. The base for the pie should be rectangular.
  3. Place the base in the oven and bake for 25 minutes at 200°C. The dough should be slightly browned.
  4. For the filling, you can simply peel and grate the apples. But it will be much tastier to cut peeled apples into cubes and simmer them with sugar in a thick frying pan. You can also use ready-made apple jam.
  5. Beat egg whites at room temperature with sugar, starting at low speeds and gradually increasing them. The foam must be whipped very tightly so that traces of the whisks remain on the mass.
  6. Place a layer of apple filling on the slightly cooled crust, and carefully place the protein mixture on top.
  7. Return the shortbread apple pie with meringue to the oven for 7 minutes (220C). When the whites have browned and become creamy, then you can take out the pie. Let it cool and serve with tea.

Video: Making apple pie with meringue

Delicate lemon meringue pie

Everyone knows that lemons are very healthy and are an inexhaustible source of vitamin C. Therefore, lemon meringue pie will not only be tasty, but also very healthy.

Ingredients:

  • 1 large lemon;
  • 2 tbsp. potato starch;
  • 300 gr. wheat flour;
  • 4 fresh eggs;
  • 1 packet of vanilla;
  • 170 gr. butter;
  • 250 ml ice water;
  • 3 pinches of salt.

Preparation step by step:

  1. For shortcrust pastry, combine flour, cooled butter cut into pieces and salt. Chop it all with a knife until smooth. Pour in 100 ml of ice water and knead the dough with your hands, forming a bun out of it.
  2. Line a round baking dish with baking paper. Roll out the dough, put it in a mold, forming sides, and often prick with a fork. Place another sheet of parchment on top and add beans or dry peas to secure the sides. Bake for a quarter of an hour at 220°C. Then remove the beans and bake for another 10 minutes. Afterwards, take out the cookies and cool completely.
  3. To prepare the lemon filling, remove the zest from washed lemons and squeeze out all the juice. Wash the eggs and separate the yolks from the whites. Combine the yolks with sugar (120 g), vanilla, lemon ingredients and salt. Separately, dilute the starch in 150 ml of ice water and add to the filling. Add the remaining butter and stir everything thoroughly. Pour everything into a saucepan and heat at a low simmer until the mixture begins to thicken. Remove from the stove, immediately pour onto the dough, cover with cling film and let cool.
  4. Beat the egg whites with sugar (60 g) until very stiff foam. Spread the resulting mass on top. You can pipe it beautifully from a pastry bag with a nozzle.
  5. After the lemon meringue pie is baked for a quarter of an hour at 180 degrees, you can cut it and serve it to your family with a cup of tea. Bon appetit everyone!

Video: Lemon meringue pie - step by step recipe

Shortbread pie with meringue is so elegant that it creates a feeling of celebration on any day. His recipe is quite simple, but you need to know some subtleties. The dough should be kept in the refrigerator for about half an hour.

The meringue will come out voluminous only with the right approach to preparation. The whites should be cooled first, and sugar should be added after a stable foam appears. It is convenient to spread the protein mass using a syringe or pastry bag. The temperature regime must be chosen in such a way that baking occurs evenly, otherwise the hard top will settle when the middle is wet, and you won’t get a fluffy protein cap.

Ingredients

You will need for a 20 cm mold:

  • 80 g butter or margarine
  • 2 yolks
  • 3 pinches of salt
  • 50 g granulated sugar
  • 1 tbsp. wheat flour
  • 5-6 tbsp. l.
  • 2 chicken whites (for meringue)
  • 50 g granulated sugar

Preparation

1. The pie recipe is also notable for the fact that chicken eggs are included entirely in both the dough and the meringue - without any leftovers. The butter must be melted in a container, placing it in a water bath or in the microwave, but not to a boil. Then we will add chicken yolks to it, pouring the whites into a cup or directly into a whipping bowl.

2. Pour granulated sugar and salt into the butter, mix everything until a homogeneous mass is formed.

3. Add wheat flour sifted through a sieve and knead a plastic shortbread dough. Without letting it rest, spread the dough over the bottom of the pan, slightly turning it on the sides and place in the oven at 180C for 8-10 minutes. We will monitor the surface of the dough so that it does not swell. If this happens, we will pierce it with a toothpick or skewer.

4. At the same time, beat the whites with a pinch of salt for about 3 minutes, and then add sugar and continue beating for another 5 minutes until a smooth protein cream is formed.

5. Remove the sand base from the oven and coat it inside with red currant jelly, but be very careful not to burn yourself. You can replace the jelly with any tasty jam or marmalade - go according to your taste.

6. Place the whipped whites on the jelly and distribute them over the entire surface of the pie. Place the pan in the oven again for 5 minutes at 180C.

I can talk about this pie for a very long time and with enthusiasm - it is one of my favorites. Intriguing, spectacular, with a magnificent play of colors and textures. Just imagine: on a soft shortbread crust there is the most delicate berry filling with an unusually bright and expressive taste. In this unbridled freshness and madness of sour-tart notes, black currant has no equal at all! And the berry surprise is hidden under a luxurious meringue cap, lush and sweet. By the way, everything about this pie with meringue is also very interesting: on top there is a brittle golden crust, and below, closer to the berries, there is a moist, melting foam. And such a contrast between the explosive sourness of berry juice and the weightless meringue sweetness that it takes your breath away!
And if you want to remember and recreate the flurry of summer sensations in winter, bake a pie from frozen berries; frozen blackcurrants perfectly retain their taste and aroma.

To make shortcrust pastry pie with blackcurrant and meringue you will need the following ingredients:

Dough:
100 g butter,
2 yolks,
70 g sugar,
170 g flour,
1 tsp. baking powder.

Filling:
300 g black currants,
1 tbsp. l. starch.

Meringue:
2 squirrels,
120 g sugar,
a pinch of salt.

How to make shortcrust pastry pie with blackcurrant and meringue:

So, let's move on to the process of making shortcrust pastry pie with black currants and meringue.

    For the dough, combine softened butter with sugar and yolks.

    Rub thoroughly.

    Add flour mixed with baking powder...

    ...and quickly knead the dough.

    We distribute the dough in a baking dish in a layer 0.5-0.7 cm thick. The diameter of my mold is 25 cm. We make small sides from the dough.

    For the filling, mix black currants (pre-washed and dried) with starch. For those who are skeptical about the sour taste of currants, I advise you to add a little powdered sugar at this stage. But I like it just like that, without any extra sweetness.

    Spread the filling onto the crust.

    For the meringue, beat the whites with a pinch of salt into a light foam.

    Then, continuing to beat, add sugar in several additions. The foam will turn white and thicken. When the protein mass begins to wrap around the whisk, it means you have beaten enough and you can stop. Meringue already has a strong consistency and retains its texture well.

    Place the meringue on top of the berries on the pie and draw any patterns on the surface with a spoon.

    Bake the pie in the oven at 200°C for 40 minutes. Let the finished cake cool in the pan. Enjoy your tea!


A very tasty pie with snow-white filling and berries.

  • 400 g flour
  • 250 g butter
  • 100 g powdered sugar
  • 5 yolks
  • 1 tsp. baking powder (heaped)
Filling:
  • 5 proteins
  • 100 g powdered sugar
  • 50 ml vegetable oil
  • 30 g starch (I used corn starch)
  • 10 g vanilla sugar
  • 200-250 g raspberries (frozen or fresh)

A delicious pie with delicate airy meringue and aromatic raspberries. I really like shortcrust pastry made with yolks, because it is very tender and crumbly, literally melting in your mouth; in this pie I used exactly this kind of dough. But in this case, the question always remains, where to put the proteins. So, whites can be perfectly used in the filling by preparing a meringue from them, which perfectly complements the crumbly dough. The taste and aroma of raspberries completes a great combination! I really liked the resulting pie, and all my tasters were delighted too! Believe me, you will forget all the grated pies you knew before, because this is simply a masterpiece of taste! In addition, the pie is also incredibly beautiful when cut!

Preparation:

Mix flour with baking powder, add soft butter, cut into cubes.

Grind into crumbs in a food processor. This time I prepared the dough in a food processor, but it also works out great by hand, just rub the flour and butter with your fingertips, or chop it on a board with a knife.
Add powdered sugar and mix a little more.

Add yolks.

Quickly knead the dough.

Use your hands to form the dough into a ball. If necessary, add a couple of tablespoons of cold water, but try to form it as is (I did not add water). Do not knead the dough, only as little as possible to form a ball.

Divide the dough into 2/3 and 1/3 parts.

Place most of the dough into a mold, my mold measures 25 by 25 cm, and level it into an even layer.
Place the pan with the dough and the remaining dough in the refrigerator for 30 minutes or more.

Then place the pan with the dough in an oven preheated to 180 degrees, bake for 15-20 minutes or until lightly golden. Cool completely.

Preparing meringue.
Beat the whites thoroughly until soft peaks form, gradually adding powdered sugar and vanilla sugar, beat for 7-12 minutes or more depending on your mixer. Beat the whites using clean, dry whisks in a clean, dry container.

Then, continuing to beat, gradually add starch and beat a little.
At the very end of whipping, pour in the oil in a thin stream, beat a little more, just until the oil is distributed.

Place meringue on the crust. Pay attention to the photo, if you whipped everything correctly, you should end up with a very thick mass that does not spread on its own; it needs to be leveled with a spatula.

Carefully spread the meringue into as even a layer as possible and place the raspberries on top.
I had frozen raspberries, I did not defrost them first. It took me 49 berries. You can use other berries that are not watery or sour, I think blackberries, blueberries or blueberries would also work well.