Frozen cherry and meringue pie

Step-by-step cooking

1. Step 1:

   

   A cake with frozen cherries and meringue will need very few ingredients. Flour, sugar, eggs (yolks only), baking powder and vanilla for shortbread. Fresh or frozen cherries, sugar and starch for filling. And the classic meringue itself is made from proteins and sugar. I like this recipe because it is waste-free - 3 eggs are divided into whites and yolks, the yolks go into the dough, and the whites are used to make meringue.

2. Step 2:

   

   Let's start with making a light shortbread dough. We separate the whites from the yolks. Put the whites in the refrigerator, and mix three yolks with half a cup of granulated sugar.

3. Step 3:

   

   Melt the butter in the microwave with pulses, rub the yolks with sugar and add melted butter to them. Margarine or spread can be used in place of butter.

4. Step 4:

   

   Add one and a half cups of flour, vanilla, baking powder and knead the dough.

5. Step 5:

   

   We put the dough into a mold, level it with a spatula and bake it in the oven at 180 degrees for 20 minutes so that the pie is browned.

7. Step 6:

   

   While the cake is baking, prepare the meringue. Add citric acid to the cooled proteins on the tip of a knife and start whipping with a mixer, gradually adding half a cup of sugar. Whisk the proteins to stable peaks. We transfer the meringue into a pastry bag.

8. Step 7:

   

   We take the cherry, wash it and take out the bones. If the cherry is fresh, then it needs to be prepared in advance. I use a frozen blank already without pits. Since I bake this pie often, I make preparations for it every summer. I wash the cherries, remove the bones, pack them in bags of exactly 400 grams and freeze them. Fill the prepared cherries with two tablespoons of sugar and two tablespoons of starch (if the cherry is fresh and not very juicy, then starch can not be added), mix

9. Step 8:

   

   We spread the cherry on the browned cake.

10. Step 9:

    

    We put the whipped whites on top using the asterisk nozzle. Reduce the oven temperature to 150 degrees and bake the cake for another 30 minutes before browning the meringue.

11. Step 10:

    

    Leave the pie to cool in the oven turned off. This way the meringue will turn out more crispy. Meringue should not become all dry, inside the cake it will be like cream.