Tuesday, 14 August 2012

Mini Berry Meringue Pies

In yesterday's post, I mentioned that the Lemon Meringue Pie recipe I use makes more pastry than you need. So here's what I did with the excess:

Mini Berry Meringue Pies!!!

Since I already had the pastry, all I had to do was pervert the original Lemon Meringue Pie recipe. This was surprisingly easy.

So, here's how to make Mini Berry Meringue Pies...

Mini Berry Meringue Pie Recipe
What you need...
Pastry (link in yesterday's post)
3 Tbsp corn flour
1/3 cup caster sugar
1/3 cup orange juice
1/2 cup frozen mixed berries
1/4 cup water
40g butter
1 egg (separated)
Caster sugar, extra

What you do...
Pre-heat the oven to 180ᵒc, grab a stick of refrigerated butter and go to town on a 6 pan muffin tray. Roll the pastry out thin, cut into circles, and gently press into the now greased up tray. Place small oven weights on each pastry - or, in lieu of oven weights, do what I did: fold a few teaspoons of rice into al-foil and plonk them on top of each pastry. Bake for around 10 minutes, take out of the oven and discard rice parcels (or oven weights if you're normal).

Combine the corn flour, sugar, juice, berries and water in a saucepan and stir constantly over a moderate heat until, like with lemon meringue filling, the mixture turns transparent and thick. Leave to cool slightly (I transferred my mixture into a cool container because I'm impatient), then mix in the butter and egg yolk. Spoon into prepared pastries.

Whisk up the egg yolk with a few teaspoons of sugar (make sure you add the sugar slowly and only after the egg white has started to thicken). Once stiff (and sweet enough for your tastes) spoon on top of filling and spread to the sides. Bake for around 10 minutes or until the meringue and pastry has browned slightly.  

And there you have it.

Unlike Lemon Meringue Pie, these Mini Berry Meringue Pies are quite sweet - but just like Lemon Meringue Pie they are incredibly morish :)

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