Toffee meringue pie

Need a gluten free and lacto ovo vegetarian dessert? Toffee meringue pie could be a great recipe to try. This recipe makes 10 servings with 407 calories, 4g of protein, and 26g of fat each. For 57 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 38 people were impressed by this recipe. If you have light muscovado sugar, egg white, cornflour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours. It is brought to you by BBC Good Food. Overall, this recipe earns a not so spectacular spoonacular score of 10%. Try Toffee Meringue Drops, Toffee Meringue Cookies, and Toffee Meringue Gingerbread for similar recipes.

Servings: 10

Preparation duration: 30 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the pastry, tip the flour into a bowl, then rub in the butter with your fingertips until it resembles breadcrumbs. Add 4-6 tbsp cold water, bit by bit, until a dough is formed. Knead briefly on a floured surface. Shape into a ball, wrap in cling film and chill for 30 mins. Heat oven to 200C/180C fan/gas 6. Roll the pastry on a floured surface into a circle large enough to line a 25cm tart tin with a slight overhang. Cover with tin foil and fill with baking beans. Place on a baking tray and bake for 15 mins before carefully removing the foil and beans. Brush liberally with egg white, place the pastry case back in the oven for 10 mins or until golden, then remove from the oven and trim the edges. Turn the oven down to 150C/130C fan/gas 2. For the filling, melt the butter in a pan and stir in the sugar until dissolved completely. In a small bowl, add a little of the milk to the cornflour, working into a smooth paste. Pour remaining milk and cornflour paste into the butter mix, slowly bring to the boil and simmer for 2-3 mins, stirring continuously. Leave to cool slightly. If youve only thought of meringue pie as the lemon kind, then think again. Try making my version with toffee it involves a bit of work, but the result is spectacular Beating all the time with a whisk, pour the milk mixture onto the egg yolks, then pour back into the rest of the milk. Stirring non-stop, bring to the boil and simmer for 2-3 mins until thick. Turn off the heat, but leave the mixture in the pan it must be hot when topped with the meringue. For the meringue, whisk the egg whites until they are stiff. Sprinkle in half the sugar and whisk again until stiff and shiny, adding the remaining sugar, 1 tbsp at a time and whisking until stiff again. Spoon the hot filling into the pastry case. Spoon the meringue over the top and bake for 35 mins until the meringue is golden and crisping up. Remove from the oven and allow to cool before eating. Best eaten on the day.

 

Step by step:

1. For the pastry, tip the flour into a bowl, then rub in the butter with your fingertips until it resembles breadcrumbs.

2. Add 4-6 tbsp cold water, bit by bit, until a dough is formed. Knead briefly on a floured surface. Shape into a ball, wrap in cling film and chill for 30 mins.

3. Heat oven to 200C/180C fan/gas

4. Roll the pastry on a floured surface into a circle large enough to line a 25cm tart tin with a slight overhang. Cover with tin foil and fill with baking beans.

5. Place on a baking tray and bake for 15 mins before carefully removing the foil and beans.

6. Brush liberally with egg white, place the pastry case back in the oven for 10 mins or until golden, then remove from the oven and trim the edges. Turn the oven down to 150C/130C fan/gas

7. For the filling, melt the butter in a pan and stir in the sugar until dissolved completely. In a small bowl, add a little of the milk to the cornflour, working into a smooth paste.

8. Pour remaining milk and cornflour paste into the butter mix, slowly bring to the boil and simmer for 2-3 mins, stirring continuously. Leave to cool slightly. If youve only thought of meringue pie as the lemon kind, then think again. Try making my version with toffee it involves a bit of work, but the result is spectacular Beating all the time with a whisk, pour the milk mixture onto the egg yolks, then pour back into the rest of the milk. Stirring non-stop, bring to the boil and simmer for 2-3 mins until thick. Turn off the heat, but leave the mixture in the pan it must be hot when topped with the meringue.

9. For the meringue, whisk the egg whites until they are stiff. Sprinkle in half the sugar and whisk again until stiff and shiny, adding the remaining sugar, 1 tbsp at a time and whisking until stiff again. Spoon the hot filling into the pastry case. Spoon the meringue over the top and bake for 35 mins until the meringue is golden and crisping up.

10. Remove from the oven and allow to cool before eating. Best eaten on the day.

Nutrition Information:

covered percent of daily need