Shortbread pie with meringue

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make shortbread pie with meringue? Prepare your food. First for the sand base. Choose high-quality, natural butter, without vegetable additives, that complies with GOST. 30 minutes before you start cooking, put it in the freezer so that the butter freezes - it will be easier to grate it.

2. STEP 2

   

   Take a bowl, sift flour into it. This will not only remove possible debris, but also enrich the flour with oxygen, which will make the baked goods more airy. Add baking powder to the flour and mix well until it is evenly distributed.

3. STEP 3

   

   Remove the butter from the freezer. Grate it on a coarse grater into a bowl of flour. To prevent the butter from melting in your hand, roll it in flour, this will make it much easier to grate. Then rub the flour and butter with your hands until crumbly.

4. STEP 4

   

   Add sugar to the crumbs; I always add a pinch of salt to balance the taste. Beat in the egg. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Knead the dough.

5. STEP 5

   

   It will clump up very quickly. As soon as this happens, stop kneading - shortbread dough is not kneaded for a long time, it becomes hard. Place the dough in the refrigerator for half an hour.

6. STEP 6

   

   While the dough is chilling, prepare the curd filling. Prepare food for her. Take cottage cheese and sour cream of any fat content - the calorie content of the dessert will depend on this. Choose fresh, natural dairy products without vegetable fat substitutes.

7. STEP 7

   

   Take a bowl, put cottage cheese in it. Divide the eggs into yolks and whites. Remove the whites and add the yolks to the cottage cheese. Put sour cream there, add sugar, semolina and vanillin. Be careful with vanillin - in large quantities it begins to taste bitter. Place just a little on the tip of a knife.

8. STEP 8

   

   Mix all ingredients until completely homogeneous. I had soft, pasty cottage cheese, I stirred the filling with a spoon. If the cottage cheese is grainy and dry, use a blender.

9. STEP 9

   

   Remove the dough from the refrigerator. Take a baking dish. I have a detachable one, with a diameter of 20 cm. There is no need to grease the mold, there is a lot of oil in the dough, it will not stick. Cutting slices of equal thickness from the dough, form the bottom and sides of the pie base.

10. STEP 10

    

    Pour the curd filling onto the base. Preheat the oven to 180°C. Place the pie in it and bake for 20-30 minutes until lightly golden. The time will depend on the capabilities of your oven.

11. STEP 11

    

    Five minutes before the end of the baking time, start preparing the meringue. To do this, beat the whites with a mixer at high speed, gradually adding powdered sugar. Use powder, as the sugar crystals will not have time to dissolve and will then crunch on your teeth. Beat the whites until strong, stable peaks form.

12. STEP 12

    

    When 20 minutes have passed and the cake is golden, remove it from the oven without turning off the heat. Place whipped egg whites on top of the pie; you can use a spoon to make a beautiful pattern.

13. STEP 13

    

    Place the pie back in the oven for 15 minutes. The meringue should brown, but not too much, keep an eye on it. When this happens, remove the cake and cool completely.

14. STEP 14

    

    Release the pie from the mold, transfer to a beautiful dish and serve. Bon appetit!

15. STEP 15

    

Comments on the recipe

Check mark

30.11.2023

4.7

Gorgeous pie! You can bake a roll like this from meringue.

Yana

30.11.2023

4.5

I have very little experience with meringue, the top was a little warm, I had to turn off the oven ahead of time, so the white came out like a sweet omelette for the most part 😅 But it’s still delicious, thank you))

Kat

30.11.2023

4.5

A delicious pie with delicate meringue and sweet curd filling! We will definitely bake again!

BLUE-EYED

30.11.2023

4.8

Beautiful, recognizable cake "Tears of an Angel"! Very tasty and tender. I really cook the dough and filling a little differently, but the end result is the same: “angel’s tears” appearing on the cooled meringue. Katya, very tender amazing photos!