Berry pie with meringue recipe. Shortcake with meringue

The recipe for a delicious yeast-free pie on sour cream with berries and fruits, topped with whipped proteins - meringue. The airy dough is soaked with the juice of berries and plums and becomes moist and very fragrant. Whipped proteins emphasize the taste of currants and ripe fruits, giving the berry pie a special tenderness.

Ingredients

How to cook a pie with berries under meringue

1. Carefully separate the whites of two eggs, pour them into a bowl and put them on the shelf of the refrigerator. Mix the yolks of two eggs with 150 g of sugar.
   
2. Beat them with a mixer until smooth.
   
3. Let's melt the butter.
   
4. Add the slightly cooled butter to the yolks whipped with sugar so that they do not curl.
   
5. Beat the mixture with a mixer, achieving a uniform texture.
   
6. Then add fresh sour cream with a fat content of 15%.
   
7. Next, add soda, slaked with 9% table vinegar.
   
8. Mix thoroughly.
   
9. Let's introduce the sifted flour of the highest grade.
   
10. Knead the dough, resembling soft butter in its consistency.
    
11. Grease a baking dish (ceramic, refractory glass or metal) with cleaned vegetable oil. Lay out the dough, smooth with a spatula.
    
12. On top of the dough, cut up, lay out the halves of the pitted plums, add currants.
    
13. Mix ground cinnamon with two tablespoons of fine sugar, sprinkle berries and plums with this mixture.
    
14. For 30 minutes, put the cake in the oven, previously turned on at 180 degrees. When the dough is baked, carefully remove the cake from the oven.
    
15. Let's make meringue from egg whites. Beat egg whites cooled in the refrigerator with a pinch of salt. Add 2 tablespoons of white sugar to them and continue to beat everything together until stable white peaks are obtained.
    
16. Lay the egg whites on top of the pie and spread evenly with a spatula.
    
17. Put the cake pan back into the oven for 7-10 minutes, so that the whites on top become rosy. Serve the berry pie under the meringue completely chilled. An excellent addition to fragrant pastries will be a ball of ice cream.
    

A real hit of the summer season is a sand cake with meringue and currants. And you can also cook it with cherries, raspberries, strawberries, apricots, apples - as you already understood, the filling for this shortbread pie recipe is made from any berries and fruits. A crumbly base, delicate meringue with a thin crispy crust, and inside an airy sweet soufflé with sour currants - it's incredibly delicious! It's impossible not to fall in love with this cake! It captivates not only with its great taste and elegant appearance, but also with its ease of preparation. It turns out it always and for everyone!

meringue shortcake recipe

Ingredients for shortcrust pastry:

• Wheat flour of the highest grade - 140 g + 10-15 g for adding;
• egg yolk - 1 pc;
• sugar - 80 g;
• butter - 65 g;
• thick sour cream - 2 tbsp. l.

For meringue (filling) you will need:

• Chilled egg whites - 3 pcs;
• fine salt - 2 pinches;
• fine white or brown sugar - 180 g;
• vanilla sugar - 1 tsp (optional);
• red or black currant - 200-250 g.

How to make shortcake with meringue and currants

Let's start with a test. Take 140 grams of flour, sift, add regular and vanilla sugar, mix.

Melt the butter in a frying pan or microwave, cool, add to the flour and sugar mixture.

In a bowl with future dough, send sour cream and egg yolk. We begin to mix only now that all the products have been added.

Shortbread dough is one of the simplest, but there is an important feature: it cannot be kneaded for a long time, rolled on the table and kneaded until smooth. This will lead to the fact that the dough will “clog”, become dense, the pastries will turn out to be hard, dry. You need to quickly mix everything and as soon as a more or less homogeneous mixture is obtained, collect in a bun, put in a bowl, cover and put in the refrigerator for 30 minutes. Eat different recipes shortbread dough: from cold butter, from melted, with or without yolk, without sugar, with baking powder. But this principle of quick kneading is relevant for any composition.

So, the dough rested, became denser and more elastic. We spread the bun on the table, sprinkle with a thin layer of flour. We roll out a little more than the diameter of the mold to make sides of about 3 cm. We put it in the mold, it is advisable to take a detachable one (we have 20 cm in diameter). We press against the walls and the bottom, prick with a fork.

We put in a hot oven, bake at 180 degrees for 15 minutes. Watch the color of the sides, as soon as you notice that they have begun to brown, it's time to get the cake, it will then come to readiness. In appearance, it will not be very pretty, but the main thing for us is that it is baked and not overdried.

We let the cake cool down a little, having prepared at this time a protein cream for the meringue and currants for the filling. Separate the yolks from the whites (divide one egg when you knead the dough, you just need one yolk). Add two pinches of salt to the proteins.

Pour sugar into a container with proteins. Take a deep bowl, the cream will increase greatly when whipped.

With a mixer, we begin to beat the protein cream, gradually increasing the speed to maximum. After a few minutes, the mass will become snow-white, thicken a little, but it will finally whip up no earlier than after 8-10 minutes. If the sugar does not dissolve well, leave the cream to stand and then continue.

Look at the peaks! You should get the same result: a thick, airy cream that reaches for the whisks of the mixer and stays on them without falling or dripping.

Wash the currants in advance, tear off the branches, dry them on a paper towel. Add to the protein cream, and very carefully, without damaging the berries, mix.

Put the cream with currants on a shortbread cake, level it, leaving a small gap between the cream and the walls of the mold. From above we will make stains, patterns, so that the cake turns out to be voluminous.

Put in the oven with a temperature of 170-180 degrees for 12-15 minutes. Watch the color of the meringue, the tips of the peaks or waves will begin to brown, the meringue will rise strongly - this will be a sign of readiness.

We take the sand cake out of the mold while still warm, carefully removing it and transferring the cake to a dish. It will cool down already without a form. The meringue will fall off and crack a little, but this will not spoil it at all, and you can correct the appearance with fresh berries and mint leaves.

To reduce the crumbling of the meringue shortcake when cutting, dip the knife in cold water and cut through all the layers to the cake. Transfer with a spatula to plates and start tasting with pleasure. Bon appetit!

Sand cake with meringue and chocolate is one of my favorite pies. Loose dough in addition to sweet and sour jam, airy meringue or meringue, combined with chocolate - all this together will be appreciated by lovers of sweet homemade pastries. Despite the fact that it consists of several layers, which provide for the separate preparation of meringue and chocolate icing, it is very easy and simple to prepare.

meringue shortcake recipe, chocolate and jam, which I want to show you, will be prepared on the basis of currant jam, but you can use any other jam. However, even jam can be replaced with fresh berries or fruits - apples, peaches, cherries, black currants, cranberries, plums, apricots, bananas, raspberries, strawberries.

And this recipe can also be simplified if you do not cook chocolate fudge at home, but replace it with a glaze made from melted chocolate with butter.

And now let's see how to cook shortbread with meringue step by step with a photo.

Dough Ingredients:

• Eggs - 3 pcs.,
• Sugar - 0.5 cups,
• Butter - 150 gr.,
• Flavor "Cognac" - 2-3 drops,
• Wheat flour - 2 cups
• Baking powder for dough - half a sachet

Meringue Ingredients:

• Egg whites - 3 pcs.,
• Powdered sugar - 1 cup,
• Salt - a pinch
• Citric acid - a pinch,

Chocolate Glaze Ingredients:

• Water - 5 tbsp. spoons
• Butter - 100 gr.,
• Starch - 1 tbsp. spoon,
• Dark cocoa powder - 3 tbsp. spoons,
• Sugar - 0.5 cups.

You will also need:

• Currant jam or any other - 1 cup,
• Peanuts - 100 gr.

Sand cake with meringue and chocolate - recipe

First of all, let's prepare shortcrust pastry for the pie. To prepare it, melt the butter in a water bath.

Whisk eggs into a bowl.

Pour in the sugar.

Mix eggs with sugar until smooth.

Pour in the already cooled butter.

Stir the mixture again.

To flavor shortcrust pastry, I suggest using liquid baking flavor or vanillin.

Add baking powder.

Pour in wheat flour, which must be sifted in advance so that it is filled with oxygen.

Knead a dense and elastic dough.

Line the prepared cake pan with parchment paper. Lubricate it with sunflower oil. Roll out the dough with a rolling pin on a floured table. Put it in the form. Adjust with your hands, forming small sides around the edges.

Apply jam to the dough. For baking pies with meringue, currant jam, orange, strawberry, apple, pear are perfect. In this meringue pie recipe, I used currant jam.

The thickness of the jam layer on the dough is about 1 cm. Place the cake pan in the oven, heated to 180 degrees, for 15 minutes. Meanwhile, prepare the meringue or meringue. To prepare it, we need salt, egg whites, powdered sugar and citric acid. To get high-quality lush meringue, we use cold eggs. Separate the whites from the yolks. Yolks can be used to make mayonnaise. Pour salt into a bowl with proteins.

Beat with a mixer for about 2-3 minutes. Pour in the powdered sugar in small portions, continuing to beat.

Add to meringue citric acid. After adding it, beat the meringue at high speed for another 1 minute.

Take the shortcake with jam out of the oven.

Put meringue on it.

Reduce oven heat to 150C. Bake without for 15 minutes.

As soon as the protein mass doubles in volume and becomes golden, remove the pie from the oven. Sand cake with meringue and jam is almost ready. We proceed to the last final stage - cooking chocolate fondant or glaze. Cut butter at room temperature into cubes.

Add sugar and black cocoa powder. Mix all ingredients.

Add water. Put the pot on fire.

Boil the chocolate for about 5 minutes while stirring constantly. At the end of cooking, add starch, as a result of which the chocolate icing will become thicker.

Cool the finished chocolate fondant slightly. When it becomes warm (about 40-50 degrees), cover the meringue pie with it. Ready sand cake with meringue, jam and chocolate sprinkle with dry-roasted peanuts. Can be replaced if needed walnuts or shredded coconut.

The finished cake should be in the refrigerator before serving so that the chocolate icing hardens. Serve the cake with tea or coffee. Enjoy your meal. I would be glad if you liked this meringue pie recipe. It turns out no less tasty.

Sand cake with meringue and chocolate. Photo

Beginning cooks can easily bake such a simple shortbread pie with apples and meringue, and chefs will come to the rescue if you urgently want something homemade, apple for tea!

The idea for this pie was inspired by Pyaterochka, which I wrote about in the previous recipe. A chic five-layer pie (thanks to the site Ziminka for the idea!) Reminded me of our favorite “false cakes” that I baked with currants and cottage cheese. What if you try it with apples? If you can bake a grated pie with them, then you can bake cakes too!

Ingredients:

• 200 g butter;
• 2 cups flour (about 260 g);
• Half a teaspoon of soda;
• A pinch of salt;
• 1 yolk;
• 4-5 large apples;
• A little cinnamon to taste and desire;
• 2 egg whites (in the photo there is 1 egg, but the meringue was not enough for 1 cake, and I made another serving);
• 1 cup of sugar.

How to bake a shortbread pie with apples and meringue:

Rub the softened butter and flour into crumbs with your hands. Add salt, soda, yolk and knead soft shortbread dough.

Spread the dough with a layer of 0.3-0.5 mm over the baking sheet, forming a cake using the “patchwork” technique - from the “patches” of dough, kneading them with your hands to unite into a whole cake. It is not necessary to grease the baking sheet, the cake will not stick, because the dough contains a lot of oil.

Wash and peel apples. I grated it on a coarse grater, but I advise you - it’s better to cut them into cubes and stew with sugar until soft. The filling will be softer. If in the previous recipe the softness of grated apples was given by the neighborhood with wet curd cream and butter in sprinkles, then in this pie they are adjacent to a dry shortbread cake, and apples are baked less in time. Therefore, next time it is better to take stewed apples or apple jam.

We put the cake in the oven and bake at 200C until light golden, about 20-25 minutes.

While it is baking, prepare the meringue by whisking the egg whites with the sugar. To make the meringue thick and fluffy, the proteins should be at room temperature. And you should beat with a mixer, starting at a low speed, and gradually moving to a high one - until clear traces of whisks remain on the meringue.

Then carefully remove the baking sheet with oven mitts and distribute the apples over the cake.

And on top, carefully spread with a spoon of meringue.

And again put in the oven for 5-7 minutes, increasing the temperature to 220C. The meringue will dry out and brown a little, becoming crispy on top and appetizingly beige.

Take out the cake, let it cool a little and cut into squares.

Transfer the pie slices to a serving platter with a spatula.

Shortbread pie with apples and meringue turns out crumbly and tender - a great treat for a cup of tea!

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 fillings. Fruits are cut into slices or processed into puree. Meringue is made from beaten egg white with sugar. Meringue pie recipes will ensure waste-free production. The yolks are put into the dough, and the whites are used to make the meringue cream. As a result of all the efforts, very tasty tender meringue pies are obtained, a dish that few people refuse.

Juicy pie with meringue and wild berries

Meringue pie recipes are surprisingly tasty and juicy. Very quickly, a set of simple products turns into exquisite shortbread pastries.

Cake Ingredients:

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

Filling Ingredients:

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

Cooking instructions:

1. Meringue pie on top is made from shortcrust pastry. To do this, beat with a mixer softened butter, yolks with sugar. Then add the sifted flour and knead a stiff dough. We form a ball out of it, wrap it with a film and put it on the shelf of the refrigerator for 20 minutes.
2. The preparation of the filling consists in sorting, washing and drying the fruits. Grind in a blender until puree. Add a spoonful of granulated sugar and beat thoroughly with a mixer so that all the grains dissolve.
3. Roll out the chilled dough. Carefully transfer the sand base into a mold with sides. We cover the form and form the sides so that the filling does not spill out. To prevent the dough from bubbling up in the oven, prick it often with a fork.
4. We send the workpiece to the oven - the baking process lasts 30-40 minutes. Then we take out the cookies and cool. Spread wild berry puree on a warm base, spread a cloud of whipped proteins on top.
5. Put the meringue shortcake on top in the oven for 15 minutes, until the whipped whites are browned. Heating, turn off and, without opening the door, keep the cake in the oven for another couple of hours. After that, the meringue on top will crunch appetizingly, and inside the sand cake 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 because of the presence of meringue. It gives the dish a spicy note and a delicious crispy crust.

Ingredients:

• 1 st. granulated sugar;
• 200 gr. butter;
• 1 yolk;
• 2 proteins;
• 260 gr. wheat flour;
• 5 large apples;
• 0.5 tsp soda;
• 1 pinch of salt;
• 0.5 tsp powdered cinnamon.

Cooking scheme:

1. To bake an apple pie with meringue on your own, put pieces of butter in the sifted flour, grind them into crumbs. Add yolk, salt, soda and quickly.
2. Now we tear off a piece of dough and distribute it on a baking sheet with a layer of 0.5 cm. And so we stretch each piece with our hands and connect it together. This cutting of the dough is called "patchwork". The base for the pie should be rectangular.
3. We place the base in the oven and bake for 25 minutes at a temperature of 200 C. The dough should be slightly browned.
4. For the filling, apples can simply be peeled and grated. But it will be much tastier to cut peeled apples into cubes and stew them with sugar in a thick frying pan. You can also use ready-made apple jam.
5. Beat whites at room temperature with sugar, starting at low speed and gradually increasing them. The foam must be whipped very tightly so that traces of whisks remain on the mass.
6. On a slightly cooled cake, lay out a layer of apple filling, and carefully lay out the protein mass on top.
7. We return the shortbread apple pie with meringue to the oven for 7 minutes (220Co). When the proteins are browned and become creamy, then you can get the pie. Let it cool and serve with tea.

Video: Cooking Apple Meringue Pie

Delicate lemon tart with meringue

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

Ingredients:

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

Cooking step by step:

1. For shortcrust pastry, combine flour, cut into pieces, chilled butter and salt. We chop all this with a knife until smooth. Pour in 100 ml ice water and with your hands knead a dense dough, forming a bun out of it.
2. Line a round baking dish with baking paper. We roll out the dough, put it in a mold, forming the sides, often prick with a fork. Lay another sheet of parchment on top, pour beans or dry peas to fix the sides. We bake a quarter of an hour at 220 Co. Then remove the beans and bake for another 10 minutes. After, we take out the cookies and cool completely.
3. To prepare the lemon filling, remove the zest from the washed lemon and squeeze out all the juice. We wash the eggs and separate the yolks from the whites. We combine the yolks with sugar (120 gr.), Vanilla, lemon ingredients and salt. Separately, dilute the starch in 150 ml of ice water and add to the filling. Add the rest of the butter and mix thoroughly. Pour everything into a saucepan, warm at a slow boil until the composition begins to thicken. Remove from the stove, immediately pour on the dough, cover cling film and so we cool.
4. Beat egg whites with sugar (60 gr.) In a very cool foam. Put the resulting mass on top. Can be nicely dispensed from a pastry bag with a nozzle.
5. After the lemon meringue pie is baked for a quarter of an hour at 180 degrees, it can be cut and served to relatives with a cup of tea. Bon appetit everyone!

Video: Lemon meringue pie - step by step recipe