Red and black meringue pie

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
3.5 2
COOK TIME
165 mins
TOTAL TIME
165 mins

Ingredients

Servings: 8
  • 4 fresh protein (size M)
  • 325 g Sugar
  • 2 coated Tsp + 2 tablespoons cornflour
  • 1 TEASPOON light balsamic vinegar
  • 250 ml Cherry nectar
  • 1 package Vanillin sugar
  • 350 g frozen berry mix
  • 250 g Schmand
  • 400 g Whipped cream
  • 2 packages Cream stabiliser
  • baking paper

Directions

  1. 1

    Beat the egg whites until stiff, adding 200 g sugar. Continue beating for about 10 minutes until a smooth, firm, shiny mixture is obtained. Sift 2 teaspoons of starch on top, add vinegar and fold in.

  2. 2

    Draw 2 diagonally offset circles (each approx. 20 cm Ø) on a piece of baking paper, turn over the baking paper and place on the baking tray. Spread the beaten egg white on the visible circles and spread with a spoon (approx. 2 cm thick).

  3. 3

    Bake in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see manufacturer) for approx. 1 hour. Then reduce the temperature (electric oven: 80 °C/ convection oven: 55 °C/ gas: see manufacturer) and continue baking for approx. 1 hour.

  4. 4

    Let meringue cool down in the switched off oven.

  5. 5

    Meanwhile, bring cherry nectar, 75 g sugar and vanillin sugar to the boil in a large pot. Mix 2 tablespoons of starch and 4 tablespoons of water and pour it into the boiling nectar while stirring. Let it simmer for 2-3 minutes at low heat.

  6. 6

    Keep stirring constantly. Add the frozen berry mixture to the thickened nectar, heat up again and simmer for 2-3 minutes. Red fruit jelly in egg

  7. 7

    Whip the sour cream and 50 g sugar with the whisk of the hand mixer until creamy. Whip the cream until stiff, allowing the cream firmer to trickle in. Fold the cream into the sour cream.

  8. 8

    Remove the bases from the baking paper. Place one of the bottoms on a plate. Carefully spread the sour cream on the meringue bases with a spoon. Spread some red fruit jelly on the meringue base on the plate.

  9. 9

    Place the second meringue base on top. Put some red fruit jelly on top. Add the remaining grits.

Nutrition Facts

KCAL
470 kcal
CARBS
60 g
FATS
24 g
PROTEINS
5 g