Meringues beautifully with cream and wild berries to make this tasty summer strawberry raspberry currant meringue pie. It looks beautiful, and if you have some experience with a pastry bag, is quite easy to do, though it does take a while. You'll need:
Prep Time: 25 minutes
Cook Time: 3 hours,
Ingredients:
- 4 egg whites
- 2/3 cup (125 g) granulated sugar
- 2 1/2 cups (250 g) powdered sugar, of the kind without vanilla added
- 1 cup (250 ml) whipping cream
- 1/2 pound (225 g) fresh raspberries
- 1/4 pound (100 g) wild strawberries, hulled
- 1/4 pound black currants
Preparation:
Combine the granulated sugar and a cup and a quarter of the powdered sugar. Add half the mixture to the egg whites, and beat them to very firm peaks with an electric mixer. When the sugar/whites mixture is firm and shiny, slowly beat in the remaining mixed sugars.While you are doing this, heat your oven to 212 F (100 C). Also, take a cookie pan and line it with oven parchment.
Fill a pastry bag with a smooth nozzle with the meringue mixture, and use it to make two 8-inch (20 cm) diameter disks, and one 1-inch wide ring that is 8 inches in diameter; dot the ring with dots of meringue (if you switch to a star-shaped nozzle you will obtain a pretty decorative effect). Cook the meringue in the oven, leaving the door partially open, for three hours.
While the meringue is cooking, see to the filling: Blend half the raspberries. Beat the cream with the remaining sugar, and when it is soft and fluffy incorporate the blended berries.
Put one of the disks on a serving dish and spread a third of the cream over it, dotting it with the fruit, especially around the edges. Set the second ring over the first, spread another third of the cream over it, and dot it with more of the fruit. Put the ring atop the disks, put the remaining fruit in the center, and use a pastry bag to add the ring the fruit with the remaining cream.
Chill the meringue in the refrigerator until it comes time to serve it.
