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I discoverMeringue pie with Bergamot flavour
For the Bergamot cream :
- 160 g sugar
- 90 g of butter
- 4 eggs
- 2 tbsp. Bergamot flavouring
For the meringue :
- 190 g sugar
- 1 pinch of salt
- 100 g of egg whites (about 3 to 4 eggs)
For the dough:
- 1 egg
- 250 g of flour
- 1 pinch of salt
- 75 g powdered sugar
- 25 g almond powder
- 140 g butter at temperature
Preparation of the dough:
1. In the bowl of your food processor, mix the butter and powdered sugar.
2. Add the egg, flour, almond powder, salt and mix until you get a ball of dough.
3. Wrap in cling film and refrigerate for 2 hours.
4. Preheat oven to 180°C.
5. Roll out the dough and line a buttered pie pan with it.
6. Prick the dough and cover it with a sheet of parchment paper and dried beans.
7. Bake for 15 minutes, until the bottom of the pie starts to brown.
Preparation of the Bergamot cream :
1. Put the butter in a saucepan and melt it gently.
2. In a bowl mix the bergamot flavouring with the eggs, sugar and warm melted butter.
3. Whip for 2 minutes with an electric mixer.
4. Pour the preparation into the pre-baked pie crust and bake for 20 to 25 minutes.
5. Remove the pie from the oven and let it cool completely.
To prepare the meringue :
1. In a saucepan, mix 150 g of sugar and 5 cl of water at 120°C.
2. Beat the egg whites with a pinch of salt, then add 40 g of sugar.
3. Pour the hot syrup while whisking, until the meringue cools.
4. Decorate the pie with, using a piping bag.
5. Caramelize with a kitchen flashlight and serve.
Enjoy!