Shortbread pie with Italian meringue and cherries

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   Ingredients for meringue.

2. STEP 2

   

   Pour water into a saucepan, add sugar and send the mixture to the fire. Stir thoroughly until the sugar is completely dissolved.

3. STEP 3

   

   Bring the mixture to a boil, if you have a culinary thermometer, then bring the mixture to 120 C, and if you don’t have a thermometer, then after boiling, boil the syrup for about 5 minutes.

4. STEP 4

   

   When the syrup boils, begin to beat the whites. They need to be whipped to soft peaks.

5. STEP 5

   

   Without stopping whisking, pour the hot syrup in a thin stream directly onto the running mixer blades.

6. STEP 6

   

   After all the syrup has been poured in, beat the mixture until cool. The result is a very dense, shiny mass. The meringue is ready. This meringue is very stable and holds its shape perfectly. If you wish, you can make meringue from it, or you can use it as a cream.

7. STEP 7

   

   I made a pie with it. For the pie, shortbread dough (I prepared it according to this recipe http://eda-recepty.com/cooking/10833-linskii-pirog-s-orehami, I just reduced the amount of powdered sugar, since the meringue is quite sweet) put it in a mold, prick it with a fork .

8. STEP 8

   

   Cover the top of the form with the dough with a sheet of parchment paper and fill the form with beans (peas). We bake the basket at 190 C for about 10-15 minutes with the beans, then remove the weight and bake for another 10 minutes (the basket should be completely baked, rely on your oven, you may need more or less time).

9. STEP 9

   

   While the pan is baking, prepare the filling. I used canned cherries, but if you don’t have cherries, you can just use berry jam, but preferably the jam should be sour.

10. STEP 10

    

    For the cherry filling, pour 200 cups of syrup (set aside 50 g) from the cherries into a saucepan, add sugar and bring to a boil, dilute the starch with the reserved syrup and pour into the boiling syrup in a thin stream. It will thicken quickly. Add cherries, mix and turn off. The filling is ready.

11. STEP 11

    

    Place the filling into the prepared shortcrust pastry basket.

12. STEP 12

    

    Transfer the meringue into a pastry bag and cover the top with the filling.

13. STEP 13

    

    Place the pie in an oven preheated to 230 C for 5-7 minutes, or whatever oven you have. The meringue should turn slightly golden on the outside and dry out, but the inside will remain soft and airy. like a soufflé. Let the pie cool completely and serve. Bon appetit!

Comments on the recipe

Toma

25.10.2023

4.9

The pie is great! Thank you! See the meringue roll recipe. I liked it very much.

Shura

25.10.2023

4.6

Well, Irisha, you have a whole pantry of all sorts of delicious proposals! It’s just super, how good a big meringue is, the Italians know how to surprise))) Cherry juice, cherries - your favorite ingredients (and mine too) I don’t see the point without them, very tasty!

Anna

25.10.2023

4.9

Awesome meringue, and with cherries it’s just super!!! Soon you can cook with fresh cherries!!!

Irisha

25.10.2023

4.9

Thanks girls! I'm very glad that you liked the recipe!

Snezhena

25.10.2023

4.8

I want to ask you! I decided to cook it, but tell me, will the juice from the cherries flow out when you cut it, or will the starch make it into jelly???? Very important

Irisha

25.10.2023

5

SNezhena, the juice will flow out a little, there is not much starch there. If you need the filling to hold well, then you don’t have to add juice at all, just mix the berries with starch and place them directly into the sand basket. Or instead of cherries you can use any sweet and sour jam.

Natalya1959

25.10.2023

4.8

THIS IS FOR ME - I LOVE CHERRY, AND ALSO WITH MERINGUE