All recipes written by Gordon Ramsay
Whip egg whites with electric whisk by adding sugar a little at a time, 1 teaspoon of rose water and 1 teaspoon of coloring.
transfer the mixture in a pastry bag with a notched nozzle and form small meringues (4‑5 cm). For a more rustic effect, you can use a teaspoon. Bake in the static oven at 100 ° C for 1 hour and 30 minutes, keeping an open aperture.
Storage: in a dry and cool place, for 10 days, in an airtight box.
Sugar and egg white: magic is served! Once the egg whites are whipped, just add the sugar and continue whipping until the mixture is shiny and firm. At this point, it can be used to create small tufts of meringues thanks to a pastry bag and a long oven cooking at low temperature (4-5 hours at 50 °), meringue desserts using the grill, or create bases and layers for cakes and semifreddo inspired by the great pastry.
In addition to its delicate taste, in fact, meringue is loved in pastry for its ability to divide the layers of large cakes lightly, often acting as a base for semifreddo and desserts rich in creams and jellies. The general advice is to prepare it well in advance, so that it can best contain any type of filling without absorbing it.
To savor it in all its textures, the recipes are perfect: creative meringue, meringue vol-au-vent, meringue com lemon curd and berries, meringues alla cream with berries, meringue al mapo, meringue balls with the three sorbets, meringues and hazelnut ice cream, frost of watermelon with figs and meringues, tart with orange curd and golden meringue, currant semifreddo and meringue, scented ice cream with rose and meringues, meringue al chocolate and pomegranate, meringue al nougat and coffee, hazelnut meringues, Lemon pie meringue, balls of ricotta cheese, meringue and coffee sauce, strawberry meringue tart, Strawberry Meringue, browsed with cream, strawberries and meringues, meringues on smoothies mango and raspberries, black ganache and meringues, soft meringues, strawberries with meringue, warm meringue, meringue peach tart, meringue tart with mangosteen cream, meringue al semifreddo of figs, meringue ricotta zuccotti, meringue at peaches in syrup, tartlets with wild strawberries and soft meringue, exotic ice cream in the meringue, baskets, cream and black fruits, pastry, pomegranate jelly and burnt meringue, chocolate tart with meringue, meringue with tropical fruits, meringue crepes, cocoa meringues with grapefruit sorbet, meringue basket with coconut chantilly and coconut meringue.
Apple meringue pie is a beautiful and good variation of the classic apple pie. The top meringue layer makes it more special. The scent of apples and cinnamon will envelop your kitchen! In short, the meringue pie is an experience to do at least once in your life! A slice will not suffice because with every bite you will discover small nuances of flavor that will never leave you. Melting and fragrant it will surely become your workhorse.
26 cm mold (with a removable base)
To make the apple pie recipe, preheat the oven to 180 ° C.
First prepare the apple filling. Peel the apples and slice them, place them in a large bowl with lemon juice, cinnamon and flour.
Keep the apples aside until ready to use.
Prepare the dough: mix the flour, baking powder and salt in a medium bowl. In another bowl mix the butter and sugar until the mixture is smooth. Add the egg yolks, sour cream, lemon zest and vanilla extract. Stir to mix, then add the flour mixture and incorporate everything until it is well blended.
Pour the mixture into the greased and floured cake pan (or with the peeler) place the apple slices in a radial pattern. Cook for 30 minutes.
Meanwhile prepare the meringue. Whisk the egg whites until they are foamy (they should not be whipped). Gradually add the sugar and whisk, for as long as necessary, until the mixture is very stable.
Remove the cake from the oven and add the egg whites on top.
Cook for another 15-20 minutes until the meringue is browned.
The cake must be cooled before being served.
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