Apple Meringue Pie (traditional & Thermomix)
Desserts (cakes and tartes) preparable beforehand egg whites Thermomix
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Ingredients:
Preparation:
Ultra simple shortcrust pastry: put all the ingredients in your food processor and knead. Wrap it in clingfilm and let rest 1 hour in the refrigerator or 10 minutes in the freezer.
Spread the dough in your mould (personally I love my rectangular mould).
For the compote peel and cut the apples into pieces.
Put them in a saucepan with water, sugar and vanilla. Cook over medium heat for about 10 minutes.
Add the butter off the heat and mix. Place into a dish to let cool. Place cling film directly on top. Once cooled, garnish the bottom of the pie dish with applesauce.
Bake in the oven preheated to 170°C for 45 minutes.
Let cool, and make your Italian meringue.
Mix the water with the sugar in a saucepan. Put 3 egg whites in the food processor' bowl.
Start cooking the syrup with a sugar thermometer (always useful in a kitchen). When it reaches 100 °C, start beating the egg whites at high speed. Cook the syrup up to 121 °C.
Slow down the speed of the food processor and then gradually pour the syrup over the semi-mounted whites. Turn the robot up, and whisk the meringue up to cool to room temperature.
Place a few minutes under the grill or for a more precise job use a culinary blowtorch.
Enjoy your meal!
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