Italian Meringue Cherry Shortbread Pie

The most delicious, juicy, tender, bright, for the holiday table! You will get this shortbread pie with Italian meringue and cherries right the first time. Just put in a little effort to get this beauty. For the holidays — a real gift!
cook time: 1h 20 min
Maya Lindell
Italian Meringue Cherry Shortbread Pie

Nutrition Facts (per serving)

214
Calories
4g
Fat
53g
Carbs
3g
Protein

Ingredients (7 portions)

For the meringue:

Sugar 160 g
Water 40 ml
Egg whites 80 g

For the pie:

Sugar 3 tbsp
Potato starch 35 g
Cherry 300 g
Shortbread dough 400 g
Cherry juice 250 ml

Recipe instructions

Step 1

Step 1
Ingredients for meringue.

Step 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.

Step 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.

Step 4

Step 4
When the syrup boils, begin to beat the whites. They need to be whipped to soft peaks.

Step 5

Step 5
Without stopping whisking, pour the hot syrup in a thin stream directly onto the running mixer blades.

Step 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.

Step 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 .

Step 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).

Step 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.

Step 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.

Step 11

Step 11
Place the filling into the prepared shortcrust pastry basket.

Step 12

Step 12
Transfer the meringue into a pastry bag and cover the top with the filling.

Step 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!

Additional rubrics

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