Strawberry-Marshmallow-Meringue-Pie

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 14
  • 200 g Flour
  • 60 g Sugar
  • 2 TABLESPOONS Sugar
  • 100 g Butter
  • 1 egg (size M)
  • 1 kg Strawberries
  • 1 package (500 g) Gelling sugar (3:1)
  • 7-10 Tbsp Juice of 1 lemon
  • 150 g Icing sugar
  • 1 package (9 g each) gelatine crystals
  • 2 fresh protein (size M)
  • 1 pinch Salt
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour
  • baking paper
  • 7-10 Tbsp Dried peas

Directions

  1. 1

    Grease a round baking tin (24 cm Ø; approx. 4 cm high). Knead flour, 60 g sugar, butter in pieces and egg first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough. Roll out the dough on a floured work surface until round (approx. 28 cm Ø). Line the mould with it. Chill for approx. 45 minutes.

  2. 2

    Meanwhile wash the strawberries, clean them and cut them into small pieces. Mix with jam sugar and lemon juice in a large pot. Heat while stirring, bring to the boil and boil for about 5 minutes until bubbly. Let the jam cool down.

  3. 3

    Prick the bottom of the mould several times with a fork. Line the dough with baking parchment, add dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the lowest rack for about 20 minutes. Remove the paper with the peas and bake the base for another 5-10 minutes. Remove from the oven and let it cool down on a cake rack.

  4. 4

    Put the strawberry jam on the bottom and smooth it down. Chill for about 1 hour.

  5. 5

    Sieve the icing sugar into a bowl. Mix gelatine and 150 ml cold water in a small pot. Let it swell for about 2 minutes. In the meantime beat the egg whites until stiff, adding salt and 2 tbsp. sugar. Put it in a cold place. Heat the gelatine while stirring and bring to the boil briefly. Add to the icing sugar and immediately stir in with the whisk of the hand mixer. Whip for approx. 4 minutes to a frothy, firm mixture that forms peaks. Fold in 2 portions of beaten egg white. Pour immediately onto the jam and spread it dome-shaped. Chill for about 1 hour.

  6. 6

    Lightly scarf the marshmallow meringue with a crème brulée burner.

Nutrition Facts

KCAL
340 kcal
CARBS
66 g
FATS
7 g
PROTEINS
4 g

Categories & Tags

Main DishesCakes & Pastries