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Meringue pie with Bergamot flavour

 6 person(s)
 Long

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!

Flavors used in this recipe :

Bergamot Flavoring

Bergamot Flavoring

As low as €8.35
Made In France
Vegan