Lingonberry pie with meringue (with nut dough)

Category: Confectionery
Lingonberry pie with meringue (on nut dough)

Ingredients

DOUGH:
flour 200 g
almond hammer. 60 g
oil sl. 100 g
cold. water or milk 1-3 st. l.
baking powder 1 tsp. / 3 gr
FILLING:
lingonberry 300 g
protein (from medium eggs) 3-4 pcs
sugar / powder 100 g

Cooking method

  • If you love contrasts in taste, this cake is for you!
  • Loose unsweetened nut dough with delicate sugar meringue and explosive bitter sourness of lingonberry is a combination that is refined in its simplicity.
  • 1. Wash the lingonberries, sort them out and dry them thoroughly - when combined with whipped whites, water in the berries is completely useless.
  • 2. For the dough, put 200 g of flour, 100 g of butter - frozen and grated on a coarse grater, 60 g of chopped almonds into the food processor and chop until crumbled. Add 1-3 tbsp. l. cold milk or water, knead until the dough clumps together.
  • 3. Roll out on a floured table, wrap on a rolling pin and transfer to a mold.
  • Lay the dough in a mold so that the dough hangs off the edges, and then slide the rolling pin - the excess dough will be cut off. Put in the cold for half an hour.
  • 4. Preheat the oven to 200 C. Reduce the T of the oven to 180 C and bake with paper and peas / beans for 15 minutes, then remove the paper with peas / beans and dry for another 10 minutes.
  • 5. When the base is almost baked, start whipping the egg whites.
  • Beat three squirrels for a couple of minutes so that the mass becomes thick and non-dropping, add 100 g of powdered sugar and beat for another 3-4 minutes until firm and shiny. Set aside a third in a separate cup.
  • Stir in 300g of lingonberries to the remaining proteins.
  • Transfer gently to a baked base.
  • Put the remaining meringue on top with a spoon or through a pastry bag, and bake at 180C for 25-30 minutes. The meringue will brown and crisp on top.
  • P.S. I have a shape d = 28 cm, height = 3 cm, but 23-26 cm was recommended.
  • If you like the base dough to be thicker and the filling higher, then take the size 23-26 cm.
  • And of course, I couldn't leave a simple shortbread dough at the base (we don't like it either ..) - I made it nutty.
  • And I also reduced sugar everywhere - I removed it completely from the dough, and adjusted it to our taste in merengue, instead of 150g I took 100g.
  • If you like sweeter - again, everything is in your hands!
  • Lingonberry pie with meringue (on nut dough)
  • Lingonberry pie with meringue (on nut dough) 🔗

The dish is designed for

8-10 servings

Note

I am ashamed to admit, but before "getting acquainted" with this pie in 2009 in Irina-Chadeyka's magazine, we were completely indifferent to this healthy, but not bright (for our taste) berry. I already wrote in the recipe Cranberry mousse about my love for cranberries since childhood, and how I "hooked" all my husband's and friends' relatives on this mother's mousse ...

But we discovered lingonberries in this recipe. And not only lingonberries! It so happened that no one in our family loves meringue, meringue, even Kiev cake, or just protein creams in any form ...

And since in this recipe the meringue seems to be no substitute for anything of the kind (in any case, my imagination didn't tell me anything ...) - I had to try the oven according to the recipe.

And we liked it! Proteins baked with lingonberries just played in taste and color ...
True, I always bake the meringue harder, until dark beige. And invariably, this dessert, quite easy to perceive, is met with a bang! at our family-friendly get-togethers. I wish you pleasure when you get to know this cake closely!

Bast1nda
Nagira, tell me, is the berry frozen or is it not important? Can I have it fresh and frozen?
And let the cake cool completely or can you spread it directly on the hot cake?

I am not a great specialist in baking meringue pies, or rather, I have never baked, I hope to cope! What a handsome man he is!
RepeShock
Quote: Nagira
If you love contrasts in taste, this cake is for you!

Thank you!!! Everything I love, especially with lingonberries
Scops owl
Oh, well, I'm lying around. Pretty woman. I need to buy lingonberries. I think it's very tasty. I would like to try. Thank you
Nagira
RepeShock-Irina, Scops owl-Larisa, thank you for your compliments!

Quote: Bast1nda
Nagira, tell me, is the berry frozen or is it not important? Can I have it fresh and frozen?
And let the cake cool completely or can you spread it directly on the hot cake?
I am not a great specialist in baking meringue pies, or rather, I have never baked, I hope to cope! What a handsome man he is!

Natasha, thanks for the praise!
I use any berry, the main thing is that it is not wrinkled, otherwise the juice will color the whole meringue, this is not important, of course, but ...
And if ice cream - wash and dry boom. towels immediately, without waiting for defrosting.
Olga
Nagira, as always, is exquisite, beautiful and I have no doubt that it is delicious. Bookmarked it. Thank you.
Irina Dolars
I know for sure that it tastes good !!!!
I love cranberries and toasted meringue!
Wonderful cake!
Olechka.s
Irina, the pie is soooooooooooooooooooooi Berries and meringue, I also love it very much. I take it as a bookmark. Thanks for the recipe
Borisyonok
Nagira, Irina!
Nuuuuu is very beautiful, and certainly very tasty !!!
I took it to the "bins"!
You will have to bake it! I love lingonberries and meringues ...
LenaU
Nagira, a wonderful cake, but still the question haunts, is it possible to replace lingonberries with cherries
Rada-dms
What a cake! I have no words! And how we love lingonberries !! I take it to the piggy bank, I will do it soon!
Tanyulya
Yummy !!! I also love such combinations.
lungwort
Even nothing to say.

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers