When whipping proteins for meringue, you should follow simple rules: the proteins must be fresh, chilled, carefully separated from the yolk; the utensils in which the proteins are whipped must be absolutely clean and dry, non-metallic and not very voluminous. For meringue, it is better to use powdered sugar, not sugar. First beat the egg whites until stiff peaks form, then add the icing sugar one tablespoon at a time and continue beating until stiff peaks form.

Apples for the pie are better to take sour varieties. If there are none, a little lemon juice should be added to the filling. Cinnamon - optional. But where there are apples, there is cinnamon.

Total time: 1 hour 15 minutes | Cooking time: 45
Servings: 8 | Calories: 286.3

Ingredients

for the test:

• flour - 190 g
• butter - 80 g
• sugar - 90 g
• eggs (yolks) - 2 pcs.
• baking powder dough - 1 teaspoon

For filling:

• apples (large) - 450 g
• sugar - 2-3 tbsp. spoons
• butter - 15 g
• cinnamon - 2-3 pinches
• lemon juice - 1 tbsp. the spoon

for meringue:

• eggs (proteins) - 2 pcs.
• powdered sugar - 50 g

Cooking

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Divide the eggs into yolks and whites. Remove the whites from the refrigerator.



Pour sugar into a bowl with yolks. Prepare the butter, it should be softened or slightly melted.



Beat egg yolks with sugar and butter until fluffy.



Mix flour with baking powder.

Gradually adding flour, knead a soft dough.



Place the dough in a bag and refrigerate for half an hour.



During this time, prepare the filling and beat the whites for the meringue.
Wash apples.



Peel the apples from the skin and cut them into cubes.

Melt the butter in a frying pan, put the chopped apples. Add sugar, cinnamon, pour lemon juice.



Saute apples in oil until soft, about 5-7 minutes.



Take the dough out of the refrigerator. Line a 20 cm baking dish with parchment paper and lightly grease with butter. Spread the dough evenly over the shape, make small sides.



To prevent the dough from rising too much in the oven, apply a weight. To do this, cover the dough with parchment and pour beans and peas on it. Put the mold in the oven and bake the pie base at 180 degrees for 15 minutes.



Beat egg whites with powdered sugar until stiff peaks form.



Remove the mold from the oven, remove the weight. Spread the apple filling over the pastry.



Place beaten egg whites on top of apples.



Smooth the protein mass over the surface of the filling, giving it a wavy shape.



Reduce oven temperature to 150 degrees. Return the pie to the oven and bake for another 30-40 minutes. Take the cake out of the oven and cool it in the mold.



Then carefully remove the mold. When cooling, delicate caramel drops appear on the surface of the meringue.

Delicious and fragrant apple pie with meringue is ready.

Meringue pie is a delicious and unusual pastry. Most often, such pies are baked at home from shortcrust pastry with a filling in the middle and a cloud of snow-white meringue on top. Various fruits, berries, curd mass, etc. are used as fillings. Fruits are cut into slices or processed into puree. Meringue is made from beaten egg white with sugar. Meringue pie recipes will ensure waste-free production. The yolks are put into the dough, and the whites are used to make the meringue cream. As a result of all the efforts, very tasty tender meringue pies are obtained, a dish that few people refuse.

Juicy pie with meringue and wild berries

Meringue pie recipes are surprisingly tasty and juicy. Very quickly, a set of simple products turns into exquisite shortbread pastries.

Cake Ingredients:

• 3 yolks;
• 180 gr. butter;
• 6 tbsp Sahara;
• 1.5 st. wheat flour.

Filling Ingredients:

• 3 proteins;
• 110 gr. cranberries;
• 5 tbsp granulated sugar:
• 180 gr. blueberries.

Cooking instructions:

1. Meringue pie on top is made from shortcrust pastry. To do this, beat with a mixer softened butter, yolks with sugar. Then add the sifted flour and knead a stiff dough. We form a ball out of it, wrap it with a film and put it on the shelf of the refrigerator for 20 minutes.
2. The preparation of the filling consists in sorting, washing and drying the fruits. Grind in a blender until puree. Add a spoonful of granulated sugar and beat thoroughly with a mixer so that all the grains dissolve.
3. Roll out the chilled dough. Carefully transfer the sand base into a mold with sides. We cover the form and form the sides so that the filling does not spill out. To prevent the dough from bubbling up in the oven, prick it often with a fork.
4. We send the workpiece to the oven - the baking process lasts 30-40 minutes. Then take out the cake and let it cool. Spread wild berry puree on a warm base, spread a cloud of whipped proteins on top.
5. Put the meringue shortcake on top in the oven for 15 minutes, until the whipped whites are browned. Heating, turn off and, without opening the door, keep the cake in the oven for a couple more hours. After that, the meringue on top will crunch appetizingly, and inside the shortcake will remain juicy and tender. Bon appetit everyone!

Apple pie with meringue

A very simple version of apple pie. This pastry can be considered special because of the presence of meringue. It gives the dish a spicy note and a delicious crispy crust.

Ingredients:

• 1 st. granulated sugar;
• 200 gr. butter;
• 1 yolk;
• 2 proteins;
• 260 gr. wheat flour;
• 5 large apples;
• 0.5 tsp soda;
• 1 pinch of salt;
• 0.5 tsp powdered cinnamon.

Cooking scheme:

1. To bake an apple pie with meringue on your own, put pieces of butter in the sifted flour, grind them into crumbs. Add yolk, salt, soda and quickly.
2. Now we tear off a piece of dough and distribute it on a baking sheet with a layer of 0.5 cm. And so we stretch each piece with our hands and connect it together. This cutting of the dough is called "patchwork". The base for the pie should be rectangular.
3. We place the base in the oven and bake for 25 minutes at a temperature of 200 C. The dough should be slightly browned.
4. For the filling, apples can simply be peeled and grated. But it will be much tastier to cut peeled apples into cubes and stew them with sugar in a thick frying pan. You can also use ready-made apple jam.
5. Beat whites at room temperature with sugar, starting at low speed and gradually increasing them. The foam must be whipped very tightly so that traces of whisks remain on the mass.
6. On a slightly cooled cake, lay out a layer of apple filling, and carefully lay out the protein mass on top.
7. We return the shortbread apple pie with meringue to the oven for 7 minutes (220Co). When the proteins are browned and become creamy, then you can get the pie. Let it cool and serve with tea.

Video: Cooking Apple Meringue Pie

Delicate lemon tart with meringue

Everyone knows that lemons are very healthy and are an inexhaustible source of vitamin C. Therefore, lemon meringue pie will not only be delicious, but also very healthy.

Ingredients:

• 1 large lemon;
• 2 tbsp potato starch;
• 300 gr. wheat flour;
• 4 fresh eggs;
• 1 bag of vanilla;
• 170 gr. butter;
• 250 ml of ice water;
• 3 pinches of salt.

Cooking step by step:

1. For shortcrust pastry, combine flour, cut into pieces, chilled butter and salt. We chop all this with a knife until smooth. Pour in 100 ml of ice water and knead a dense dough with your hands, forming a bun out of it.
2. Line a round baking dish with baking paper. We roll out the dough, put it in a mold, forming the sides, often prick with a fork. Lay another sheet of parchment on top, pour beans or dry peas to fix the sides. We bake a quarter of an hour at 220 Co. Then remove the beans and bake for another 10 minutes. After, we take out the cookies and cool completely.
3. To prepare the lemon filling, remove the zest from the washed lemon and squeeze out all the juice. We wash the eggs and separate the yolks from the whites. We combine the yolks with sugar (120 gr.), Vanilla, lemon ingredients and salt. Separately, dilute the starch in 150 ml of ice water and add to the filling. Add the rest of the butter and mix thoroughly. Pour everything into a saucepan, warm at a slow boil until the composition begins to thicken. Remove from the stove, immediately pour onto the dough, cover with cling film and cool.
4. Beat egg whites with sugar (60 gr.) In a very steep foam. Put the resulting mass on top. Can be nicely dispensed from a pastry bag with a nozzle.
5. After the lemon meringue pie is baked for a quarter of an hour at 180 degrees, it can be cut and served to relatives with a cup of tea. Bon appetit everyone!

Video: Lemon meringue pie - step by step recipe

For many years in a row, our family has developed such a tradition that I cook Alyonushka pie for my mother's birthday. It was this name that he had in the cookbook, according to which I cooked it for the first time, but on the Internet, they didn’t give him any names. But in fact, whatever one may say, but this is an apple pie made from shortcrust pastry with meringue. And this is my mother's favorite pastry. Since I didn’t manage to bake it for my birthday this year, I had to - with great pleasure, I dare say - to catch up this weekend.

This pie is quite simple to prepare and does not take much time, but in the end you get a magical treat, which is the time to cook with delicious and fragrant apples.

First you need to take 250 grams of softened margarine (it is better to get it out of the refrigerator in advance). Butter is also ideal here and the taste will turn out even more delicate.

Pour half a glass of sugar into the softened margarine.

Separate the yolks from the whites. We immediately put the proteins in a bowl convenient for further whipping and put them in the refrigerator, and put the yolks to the margarine with sugar.

Now all these components need to be thoroughly rubbed. I arm myself with a fork for this, since the whisk will be of little use here.

To the already homogeneous mass, you need to add salt on the tip of the knife.

Half a teaspoon of soda goes here.

And vanillin, vanilla sugar or anything to do with vanilla. You don't need much. Just a little bit to give our future pie a pleasant aroma, but not drown out the taste of apples with vanilla. We don't need this!

Mix all the ingredients, add two cups of sifted flour and start kneading the dough. It should turn out soft, tender and a little crumbly, but not sticky to your hands. Therefore, flour may need even a little more than two glasses. How many times have I cooked this cake, and flour always needs a different amount. From 1.5 cups to 3.5.

The finished dough is obedient, but it will not work to make some complex shapes out of it, because it will begin to crumble.

For greater convenience, I take a detachable form, grease it with vegetable oil and distribute the dough with my hands, and do not roll it out first. It's more comfortable for me.

I make the sides 1.5-2 centimeters high. They are not needed above.

Now it's time for apples, and here everyone decides for himself how many they need. For me, the ideal amount is 3 pieces. But, if you really like apples, then feel free to take more. I have late apples grown by my parents. I deliberately took two varieties: some are very fragrant and with a little sourness, others are crumbly, honey and very sweet.

I peel the apples from the skin and cut into small slices about 0.5 cm thick.

I spread the slices on the dough in an overlapped form.

I generously sprinkle the apples on top with three tablespoons of powdered sugar.

In the cooled proteins from three eggs, I add salt on the tip of a knife.

And then I remembered the absence of a mixer from my parents. I beat egg whites until "soft peaks" (thick white foam) were formed by hand. With a mixer, everything would be much faster, but, as my parents said, everything by hand always tastes better. With whipping proteins in general, there are quite a few superstitions and rules. Over the years of working with proteins, I have learned only these lessons: eggs must be fresh, always chilled, and that’s it. Then, even with your hands, even with a mixer, gradually increasing the speed, but the proteins will beat to the desired consistency. The main thing is to have patience and faith in yourself.

Then I ground the powdered sugar. We need a little more than half a glass.

I add powdered sugar to the proteins in small portions and immediately mix well.

After I poured more than half a glass of powdered sugar, the whites became glossy, but still remained very thick. Now eat this yummy at least with a spoon =)

I distribute the proteins on top of the apples on the pie. You can use a spoon to give some form, but I like this particular chaos.

I send the pie to the oven preheated to 180 degrees for 40-50 minutes. After the set time, the dough will increase in volume and rise, the apples will cook, and the meringue will brown well and become crispy.

But the aroma from this cake comes from such that no one will refuse a cup of tea with such a delicious treat.

In the cut, the cake looks very appetizing: a yellowish high and crumbly dough, a layer of juicy and soft apples and meringue with a golden crispy crust.

Due to apples, the dough is always very well saturated with fruit juice, which is clearly visible on a piece in the section.

Meringue is very sweet and crunchy in combination with slightly salty and tender dough and fragrant apples - ideal for tea drinking on a cool autumn day.

This cake has been a favorite treat in our family for many years because of its bright taste and beautiful appearance. It is easy and simple to prepare, and then it flies apart in a matter of minutes.

Bon appetit and good mood in these autumn days!

Time for preparing: PT01H10M 1 hour 10 minutes

The number of recipes for apple pies is now very diverse. After all, apples are available throughout the year. If suddenly uninvited guests come, then an apple pie will come to the rescue. These pies are very easy to prepare and do not take long to prepare. You can decorate it from above with everything you can, which is enough for your ingenuity and imagination. To please yourself and your guests with some new dish, it is not at all necessary to look for complex expensive recipes for which you will not always find all the ingredients on your shelf. An apple pie with meringue can come to the rescue, which is sure to be a great addition to your holiday table.

Shortcake recipe with apples and meringue

A meringue pie with an unforgettable taste, airy and biting off a piece, you celebrate how it melts in your mouth. This effect can be achieved if you use shortcrust pastry with apple filling and meringue. In order to prepare this shortbread pie with apples and meringue, you need to familiarize yourself with the recipe.

Ingredients:

• butter - 200 g;
• wheat flour - 2 cups;
• eggs - 3 things;
• granulated sugar - 3/4 cup;
• powdered sugar - 3/4 cup
• large apples - 3 pieces;
• baking powder - 0.5 teaspoon;

How to make shortcrust pastry pie with apples and meringue:

1. We separate the yolks from the proteins, the proteins that are necessary for the meringue must be put in the refrigerator. Beat the yolks with sugar. Pour flour into another bowl and add chopped butter. Next, add the baking powder and combine everything with the yolks. After all that has been done, the dough will be wet, thick and viscous.
2. We clean the apples. Next, we rub them on a grater. We take a detachable form, grease it with butter and apply dough on it with our hands, forming large sides. Sverzhu impose the filling of apples and put in the oven (180 ° C), for 15 minutes.
3. Apple pie with meringue is being prepared, now we can start cooking meringue, which will give a unique taste. We take out the proteins from the refrigerator and mix them with a mixer, gradually add powdered sugar. In 10 minutes. will be the desired thickness. To check if the meringue is ready, you need to turn the dishes with it, and if not a single drop has fallen, then it means it is ready. But this method is not reliable, it is better to pay attention to how the mass behaves after mixing, whether sharp edges form.
4. We take out the pie with apples and meringue from the oven and put the meringue on it. We level it, and put it back in the oven without changing the temperature (15-20 minutes). If a brownish crust appears on top of the meringue, then it is ready. When you turn off the oven, leave the cake there so that the protein mass does not and so that the protein mass does not sleep. Carefully remove the cake from the mold, cut into pieces and you can drink tea.

Apple pie recipe with meringue on top and chocolate

Flawless filling of apples combined with chocolate. Such a pie with meringue apples on top can be a table decoration for any holiday. It will also be appreciated by children who are very fond of chocolate. She will please herself any day, because it will be nice to drink tea with a piece of such a magnificent apple dessert with meringue and chocolate.

Ingredients:

• butter - 250 g;
• wheat flour - 2 cups;
• sugar - 300 g;
• eggs - three pieces;
• soda - 0.5 teaspoon;
• salt - a pinch;
• black chocolate bar;

How to make an apple pie with meringue on top:

1. The yolks must be separated from the proteins, grind them with 200 g of slightly melted butter and 150 g of sugar sand, add salt and soda (do not quench). Sprinkle the flour little by little, mixing everything thoroughly. Remove a small piece from the dough and put it in the freezer for an hour. Proteins should also be in the refrigerator.
2. We clean the skin from apples, finely cut or three on a coarse grater. We take a mold or a baking sheet, grease it with butter and put the dough on it. If the baking dish is medium in size, then the meringue layer will be higher, and vice versa. Spread the apple filling on top of the pastry.
3. We take the chilled egg whites and shake them into a good foam along with 150 g of sugar. We apply the meringue to the apple filling. We take out the other part of the dough from the freezer and rub it on a coarse grater, sprinkling the pie with shavings. We put the dish in the oven (180 ° C). Cook 30-40 min. Ready for frosting.
4. We take a bar of dark chocolate, break it into pieces and melt it. Next, add 50 g of butter, to add shine to the glaze. Transfer the apple pie with meringue to a large plate. You can not turn it over, so as not to damage the beauty. Draw a chocolate grid on the surface or fill the cake with chocolate. On top, if desired, you can sprinkle almond shavings or crumble walnuts.

Jewish apple pie with meringue recipe

Any country in the world uses different techniques in cooking. This is especially true for sweet foods. If you like juicy pastries, then pay attention to the recipe of a confectioner from Israel. He recommends baking a shortbread meringue apple pie topped with chocolate and lemon. The peculiarity of this product is that you can feel the taste of each layer - both shortcrust pastry, and apple filling, and a layer of meringue as light as a fluff. And chocolate with lemon will unite everything together. Next, we will provide a recipe for apple pie with meringue for review.

Ingredients:

• sour cream 20% - 2 tablespoons;
• butter - 150 g + 20 g melted;
• eggs - 4 pieces;
• wheat flour - 2 cups;
• granulated sugar - 2/3 cups + 7 tablespoons;
• water - 0.5 cups;
• vanilla sugar - 1 g;
• green apples - 1 kg;
• lemon - 1 piece;
• citric acid;
• starch - 1 tablespoon;
• salt - a pinch;
• baking powder - 1 teaspoon;
• black chocolate bar;

Cooking method:

1. Separate the yolks from the proteins, combine with 2/3 cups of sugar, add sour cream, salt, vanilla sugar and baking powder. From 150 g of butter and flour, we prepare fatty crumbs, mix it with the yolk mixture and knead an elastic, smooth shortbread dough. Cover it with a towel and leave for 15-20 minutes. To let the dough rest. This method is performed by all confectioners.
2. We take a one-piece baking mold with large sides, grease it with butter. We divide the dough into two uneven parts, take the part that we apply more with our hands on the mold. To make beautiful sides, you need to take the remaining dough and make “sausages” out of it, spreading them along the edge, giving them the same width, connecting them to the base. We decorate the edges with a regular fork, lightly press it with cloves on the edges of the dough.
3. We take another smaller mold, grease its bottom with butter and apply the dough. We put in the oven (180 ° C) and cook for half an hour. We take out the apple pie with meringue, take it out of the mold. We cover the dough with beaten yolk, sprinkle with chopped chocolate and put it back in the oven for 3 minutes. So that the base does not get wet under the filling.
4. Washed apples, peeled, cut into large cubes, transfer to a saucepan. Pour water, pour 3 tablespoons of table sugar and the zest of one lemon. Cook the filling for 7-8 minutes, until transparent. Then pour into a colander to drain excess liquid. Squeeze out the lemon juice, mix it with melted butter and starch and combine with boiled apples. Put the prepared stuffing on the dough.
5. Chilled whites from three eggs, 4 tablespoons of sugar and citric acid on the tip of a knife, beat into a good foam and, using a special syringe or a culinary bag, apply snow-white “turrets” to the future meringue pie. We put the dish in the oven (180 ° C) and cook for ten minutes. It is simply impossible to resist such an extravagant cake, and if you sprinkle it on top with grated chocolate, then there will be no limits to admiration.

Naturally, there are a lot of recipes with apple filling, but those who love the taste of lightness and tenderness, then the apple pie filled with meringue is just right, which can give these qualities to the taste. It all depends on you, what exactly you want to cook and what feeling to experience when using this product. Protein foam can give an ordinary homemade cake a slight touch of originality and airiness. It is not possible to pass by such an appetizing and fragrant piece of apple pie made from shortcrust pastry with meringue, so that dreams of a slender figure can be put aside for later and give a burst of desire to taste this intoxicating delicacy.

Flipping through my old recipe book, I found a recipe for a Polish apple pie with meringue and crumbs. I haven't made it for a long time, I decided to remember. The pie is not difficult to prepare, but there are preliminary processes that need to be done in advance - this is the preparation of the apple filling and the preparation of the dough. We take about an hour for this business, so that the filling has time to cool, and the dough to rest.

Prepare the necessary ingredients from the list.

First of all, peel the apples, remove the cores.

Grate apples, put in a saucepan, add 50 g of sugar and cinnamon. You will also need a tablespoon of water so that the apples do not burn. Cover the pan with a lid, put on fire and cook for 10 minutes over low heat. Then open the lid and let the excess liquid evaporate. Focus on the variety of apples, some will give more juice, some less. After that, leave the filling to cool and start preparing the dough.

Separate the whites from the yolks and put them in the refrigerator for a while. Add soft butter to the yolks and beat the mass with a whisk.

Add a tablespoon of sugar, salt and flour sifted with soda to the mixture.

Knead the dough well, if the flour is not enough, you can add a little. Divide the dough into 2 parts: 2/3 and 1/3. Place the smaller portion in the freezer, wrap the larger portion in cling film and refrigerate for 30 minutes.

5 minutes before cooking, remove the proteins from the refrigerator, beat them until a fluffy white foam, then gradually add the remaining sugar, continuing to beat until the proteins become dense and stick to the walls of the blender bowl or on the whisk.

Prepare a form with a diameter of 22-24 cm, lay the bottom with parchment paper, you can snap the paper with a rim. Remove the dough from the refrigerator and form a basket with 3 cm high sides from it. Put the cooled apple filling on the bottom. From the dough, which is in the freezer, break off half and grate directly on top of the filling.

Then lay out the whipped proteins (meringue) and grate the remaining dough on top.

Preheat the oven to 170 degrees and bake the cake for 45 minutes, until the crumbs on top are browned. Then turn off the oven and leave the cake in it for another 30 minutes.

When the Polish apple pie with meringue and crumbs has cooled, cut it into portions and serve.

Bon appetit!