Tag: meringue

Apple meringue pie – Salt & Pepper – Italian Cuisine

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.

Cake dough

Stuffed

Meringue

26 cm mold (with a removable base)

Preparation

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.

Meringue Recipe with Cream – Italian Cuisine – Italian Cuisine

Ingredients

400 g fresh cream
150 g egg white
120 g caster sugar
120 g icing sugar
75 g strawberries
edible flowers

Duration: 4 h 30 min

Level: Middle

Dose: 6 people

For the recipe of meringues with cream, Whip the egg white with electric whips. When it starts to be
a little hard, add the granulated sugar, all at once, and continue to whisk until the mixture is compact and shiny. At this point, incorporate the sifted icing sugar, stirring gently with a spatula, from bottom to top. Arrange this foam in 12 tufts on a plate covered with baking paper (if you want, help yourself with a pastry bag) and bake at 80 ° C for 3-4 hours. Whip the cream and add the pureed strawberries and sieve. Garnish the meringues with a spoonful of strawberry cream and decorate with flowers.

Recipe Briquette of meringue with strawberry cream – Italian Cuisine

Ingredients For the meringue

300 g sugar
4 pcs egg whites
30 g cornstarch
lemon juice
butter

Ingredients For the cream and the filling

550 g strawberries
100 g sugar
100 g wild strawberries
100 g lemon juice
20 g cornstarch
4 pcs egg yolks
2 pcs eggs

Duration: 1 h 20 min

Level: Middle

Dose: 8 people

For the recipe of the tile of meringue with strawberry cream whipped the egg whites, until they have a frothy consistency; add the sugar, little by little, continuing to whisk with the immersion whips. Mix the mixture with 1 tablespoon of lemon juice and sifted cornstarch, a little at a time, stirring gently. Line a baking sheet with baking paper, butter and sprinkle with a little sugar. Spread the meringue in the pan, leveling it with a spatula. Bake at 160 ° C for 25-27 minutes.
Take the meringue out of the oven, let it cool and divide it into 3 rectangles.
FOR THE CREAM AND THE FILLING: Peel the strawberries and blend 400 g with the lemon juice, the sugar mixed with the corn starch, the eggs and the yolks. Cook the smoothie over low heat for 8-9 minutes, until it begins to thicken. Transfer the cream into a bowl, cover it with the film in contact and place it to cool in the refrigerator. Cut the remaining strawberries into small pieces. Lay a rectangle of meringue on a serving tray, spread a layer of strawberry cream (help yourself with a pastry bag), pieces of strawberries and strawberries. Cover with the second meringue, another cream and fruit. Close with the third meringue, pieces of strawberries, strawberries and, to taste, edible flowers.